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This study aimed to investigate the influence of \u03b2\u2010lactoglobulin (\u03b2\u2010lg) nanostructures, containing encapsulated quercetin and vitamin B2, on the functional and structural profile of low\u2010sodium Minas Frescal cheese. Using a central composite rotatable design (CCRD), the research evaluated the effects of three independent variables: sodium chloride (NaCl; 5\u201320\u2009g\u2009L\n                    <jats:sup>\n                      \u2212\n                      <jats:styled-content>1<\/jats:styled-content>\n                    <\/jats:sup>\n                    ) concentration, potassium chloride (KCl; 5\u201320\u2009g\u2009L\n                    <jats:sup>\n                      \u2212\n                      <jats:styled-content>1<\/jats:styled-content>\n                    <\/jats:sup>\n                    ) concentration, and \u03b2\u2010lg nanostructure concentration (5\u201310\u2009mg\u2009kg\n                    <jats:sup>\n                      \u2212\n                      <jats:styled-content>1<\/jats:styled-content>\n                    <\/jats:sup>\n                    ). Among the evaluated responses, pH, titratable acidity, cohesiveness, springiness, hardness, and chewiness were not significantly affected by the incorporation of \u03b2\u2010lg nanostructures. In contrast, electrical conductivity ranged from 1.28 to 3.92\u2009mS\u2009cm\n                    <jats:sup>\n                      \u2212\n                      <jats:styled-content>1<\/jats:styled-content>\n                    <\/jats:sup>\n                    and was significantly influenced by the salt composition, with KCl showing the greatest effect, while adhesiveness was primarily affected by NaCl concentration. The optimized formulation consisted of 2.5% total salt (50% NaCl and 50% KCl) supplemented with 7.5\u2009mg\u2009kg\n                    <jats:sup>\n                      \u2212\n                      <jats:styled-content>1<\/jats:styled-content>\n                    <\/jats:sup>\n                    \u03b2\u2010lg nanostructures, maintaining the physicochemical and textural characteristics of conventional Minas Frescal cheese. These findings demonstrate that \u03b2\u2010lg nanostructures provide a stable delivery platform for bioactive compounds and enable the development of low\u2010sodium Minas Frescal cheese without compromising product quality.\n                  <\/jats:p>","DOI":"10.1111\/jtxs.70118","type":"journal-article","created":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T01:46:21Z","timestamp":1791769581000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Optimization of Salt Composition and Influence of \u03b2\u2010Lactoglobulin Nanostructures on the Physicochemical and Textural Properties of Minas Frescal Cheese"],"prefix":"10.1111","volume":"57","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-2179-5434","authenticated-orcid":false,"given":"Brunna D'Onofre","family":"Couto","sequence":"first","affiliation":[{"name":"Department of Chemistry, Biotechnology and Bioprocess Engineering Federal University of S\u00e3o Jo\u00e3o del\u2010Rei  Ouro Branco MG Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6583-3589","authenticated-orcid":false,"given":"Igor Jos\u00e9 Boggione","family":"Santos","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Biotechnology and Bioprocess Engineering Federal University of S\u00e3o Jo\u00e3o del\u2010Rei  Ouro Branco MG Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,11]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2021.2004994"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029908003191"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12152970"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2010\u20103407"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.molliq.2013.02.017"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029919000487"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958\u20106946(02)00024\u20109"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.15539"},{"key":"e_1_2_11_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2005.10.005"},{"key":"e_1_2_11_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2018.07.012"},{"key":"e_1_2_11_12_1","volume-title":"Advances in Protein Chemistry and Structural Biology","author":"Davidov\u2010Pardo G.","year":"2015"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.15586\/qas.v17i2.1530"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.129719"},{"key":"e_1_2_11_15_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.12027"},{"key":"e_1_2_11_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.LWT.2011.07.007"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.enmm.2021.100499"},{"key":"e_1_2_11_18_1","doi-asserted-by":"publisher","DOI":"10.15586\/ijfs.v37i1.2708"},{"key":"e_1_2_11_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.09.102"},{"key":"e_1_2_11_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2022.105555"},{"key":"e_1_2_11_21_1","doi-asserted-by":"crossref","DOI":"10.1007\/978-1-4899-7681-9","volume-title":"Fundamentals of Cheese Science","author":"Fox P. 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