Instrumental–Sensory Texture Correlation in Plant-Based Cheese Analogues: Impact of Processing Methods and Predictive Validity of Measurement Techniques – A Systematic Review

Abstract

The increasing demand for plant-based cheese analogues (PBCAs) has driven research to improve texture, functionality, and sensory quality while supporting sustainable food systems. This systematic review synthesizes evidence on the relationships among formulation composition, processing technologies, instrumental characterization, and sensory properties of PBCAs. Following PRISMA 2020 guidelines, literature published between January 2020 and February 2025 was retrieved from Web of Science, Scopus, PubMed, and Google Scholar. Forty-two studies met the inclusion criteria and were qualitatively synthesized because of methodological heterogeneity. Results showed that PBCA texture is influenced by the combined effects of plant proteins, starches, hydrocolloids, structured lipid systems, fermentation, and processing technologies rather than protein source alone. Texture Profile Analysis was the most widely used instrumental method, while tribology and rheology showed promise for predicting sensory attributes. Greater methodological standardization and integration of advanced instrumental techniques with sensory evaluation are recommended to improve PBCA development and consumer acceptance.