Structuring the meat analogue by using plant-based derived composites

Yuliarti, Oni; Kiat Kovis, Tay Jun; Yi, Ng Jun

doi:10.1016/j.jfoodeng.2020.110138

Cited by 284Proteins in Food SystemsMeat and Animal Product QualityFood composition and properties

Structuring the meat analogue by using plant-based derived composites

Yuliarti, Oni, Kiat Kovis, Tay Jun, Yi, Ng Jun·2021·Journal of Food Engineering

DOI 10.1016/j.jfoodeng.2020.110138

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Freeze structuring technique can generate a fibrous and layered structure in plant-based nuggets.
“Freeze structuring technique can generate a fibrous and layered structure in plant-based nuggets.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [36]
In Yuliarti et al., a 4:13 pea protein isolate to wheat protein ratio was the most preferred analog compared to controls.
“In fact, a 4:13 PPI to WP ratio was the most preferred analog compared to controls.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [36]
In Yuliarti et al., microstructure indicated a fibrous and layered structure, while textural profile analysis was related to the viscoelastic properties of wheat protein and was strongly affected by the extent of cross-linking between protein molecules.
“Microstructure of this analog indicated fibrous and layered structure, while textural profile analysis was found to be related to the viscoelastic properties of WP and was strongly affected by the extent of cross-linking between protein molecules.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [36]
In Yuliarti et al., freeze structuring technique was able to form a fibrous and layered structure of plant-based protein nuggets, but the technique was dependent on the type of protein used.
“Results showed that freeze structuring technique was able to form a fibrous and layered structure of the plant-based protein nuggets, however, this technique was also dependent on the type of protein used.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [36]

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Authors: Yuliarti, O., Kiat Kovis, T. J., & Yi, N. J.
Affiliations: Singapore Polytechnic (SG)
Corresponding author: Yuliarti, Oni
ORCID: Yuliarti, Oni
Venue: Journal of Food Engineering
Publisher: Elsevier BV
Published: 2021-01
Volume: 288
Pages: 110138
ISSN: 0260-8774 (ISSN-L)
DOI: 10.1016/j.jfoodeng.2020.110138
OpenAlex: W3026220117
Cited by: 284
References: 26
Citations by year: 2026: 44 · 2025: 60 · 2024: 65 · 2023: 45 · 2022: 49 · 2021: 19 · 2020: 2
FWCI: 18.65
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
Locations: Journal of Food Engineering (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords: plant-based meat, pea protein, wheat proteins, protein composites, texture profile, viscoelasticity, protein cross-linking, microstructure, sensory properties, protein ratio

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