Evidence map›Paper›PMID 41438554›Full record

ArticleFood chemistry: X2025

The effect of pH on the microstructure, rheological and functional properties of halloumi-type cheese: pH-structure-function relationships.

Xiaoxuan Zhao, Yumeng Zhang, Gaoyang Cui, Zhenghan Sun, Caiyun Wang, Qin Wang, Huiquan Zhu, Baorong Chen, Xiaoyang Pang, Yunna Wang and 4 more

Abstract read
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In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

14 authors.

Xiaoxuan ZhaoInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Yumeng ZhangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Gaoyang CuiInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Zhenghan SunInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Caiyun WangNational Center of Technology Innovation for Dairy, Hohhot 010080, China.
Qin WangKaramay Lvcheng Agricultural Development Co., Ltd, Karamay 834000, China.
Huiquan ZhuInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Baorong ChenInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Xiaoyang PangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Yunna WangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Xiaodan WangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Ning XieInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Jiaping LvInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Shuwen ZhangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the impact of pH on the microstructure and functional properties of Halloumi-type cheese produced from cow milk. The optimal pH for non-melting during frying and ideal oil release was above 6.41 or below 4.69. Lowering pH to 5.33 reduced rennet coagulation time (RCT) to 4.5 min. Further pH decrease reduced calcium (Ca) content by 89.4 % but increased water-holding capacity (WHC) by 16.7 %. As pH dropped from 6.53 to 5.33, colloidal calcium phosphate (CCP) dissolved, weakening the protein network via electrostatic repulsion, which decreased storage modulus, increased melt flow, and enhanced free oil release. Below pH 4.69, hydrophobic interactions and hydrogen bonding strengthened, increasing gel strength and reducing melt flow and oil release. Microstructure showed larger pores and fat aggregation at low pH, and FTIR confirmed altered protein interactions. Thus, pH critically regulates meltability by modifying calcium content and protein interactions.

Indexed as

Calcium contentCoagulation processMelting propertiesMicrostructureProtein-protein interactions

Identifiers

PMID41438554
PMCPMC12719201

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.