Data from: Role of lipid phase structuring in tailoring the microstructure and rheological properties of yeast protein-based emulsion gels toward cream cheese analogs

The development of high-protein cheese analogs with desirable texture remains a major challenge due to the complex structure–function relationships governing protein–lipid interactions. In this study, yeast protein (YP) was investigated as a novel functional ingredient for formulating high-protein emulsion-based cheese analogs containing different lipid phases, including canola oil, coconut oil, beeswax (BW) oleogel, and rice bran wax (RBW) oleogel.

Lipid phase structure significantly influenced droplet organization, microstructure, water-holding capacity, and rheological behavior. Among the formulations, the YP–coconut system exhibited the finest dispersed structure (D[3,2] ≈ 2.7 μm), the highest water-holding capacity (~98%), and the greatest storage modulus (<i>G′</i> ~3.5 × 10⁵ Pa), exhibiting rheological behavior most comparable to commercial cream cheese.

In contrast, the canola oil system formed larger dispersed domains and exhibited the lowest water-holding capacity (~80%) and weakest gel network, whereas the oleogel-containing systems exhibited intermediate stiffness but lower deformation tolerance under large strain. Large-amplitude oscillatory shear (LAOS) further revealed distinct nonlinear deformation mechanisms, distinguishing the ductile response of the YP hydrogel from the more brittle behavior of the BW system and the intermediate responses of the coconut oil and RBW formulations.

Overall, this study demonstrates that tailoring lipid phase structure provides an effective strategy for regulating the microstructure and nonlinear mechanical behavior of high-protein yeast protein-based emulsion gels. These findings establish fundamental structure–function relationships and highlight the potential of yeast protein as a sustainable ingredient for developing next-generation plant-based cream cheese analogs.</p>