Structuring the meat analogue by using plant-based derived composites

Texture is a sensory property

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Structuring processes for meat analogues

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The Rheology Handbook - For users of rotational and oscillatory rheometers

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An investigation of the formulation and nutritional composition of modern meat analogue products

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The Rheology Handbook: For users of rotational and oscillatory rheometers

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Plant-Based Meat Analogues

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On the pH Dependence of Protein Stability

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Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues

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Meat Analogues: Plant based alternatives to meat products- A review

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Sustainable Meat Production and Processing

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Plant-based meat analogues: from niche to mainstream

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Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

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High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization

Schmid, E., Farahnaky, A., Adhikari, B., & Torley, P. J. (2022) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13030 · Cited by 295

Plant-based meat analogue (PBMA) as a sustainable food: a concise review

Singh, M., Trivedi, N., Enamala, M. K., Kuppam, C., Parikh, P., Nikolova, M. P., & Chavali, M. S. (2021) · European Food Research and Technology · doi:10.1007/s00217-021-03810-1 · Cited by 262

Meat analogs: Protein restructuring during thermomechanical processing

Beniwal, A. S., Singh, J., Kaur, L., Hardacre, A. K., & Singh, H. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12721 · Cited by 204

Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein

Ran, X., Lou, X., Zheng, H., Gu, Q., & Yang, H. (2021) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2021.102910 · Cited by 163

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

McClements, D. J., Weiß, J., Kinchla, A. J., Nolden, A. A., & Großmann, L. (2021) · Foods · doi:10.3390/foods10020260 · Cited by 170

Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications

Shrestha, S., Hag, L. V. ‘., Haritos, V. S., & Dhital, S. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108142 · Cited by 157

Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review

Zahari, I., Östbring, K., Purhagen, J., & Rayner, M. (2022) · Foods · doi:10.3390/foods11182870 · Cited by 153

Hypotheses concerning structuring of extruded meat analogs

van der Sman, R. G. M., & van der Goot, A. J. (2023) · Current Research in Food Science · doi:10.1016/j.crfs.2023.100510 · Cited by 136

Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method

Chiang, J. H., Tay, W. L. W., Ong, D. S. M., Liebl, D., Ng, C. P., & Henry, C. J. (2021) · Food Structure · doi:10.1016/j.foostr.2021.100183 · Cited by 130

Textured Vegetable Proteins (TVP): Future Foods Standing on Their Merits as Meat Alternatives

Baune, M.-C., Terjung, N., Tülbek, M. Ç., & Boukid, F. (2022) · Future Foods · doi:10.1016/j.fufo.2022.100181 · Cited by 124

Alternative proteins; A path to sustainable diets and environment

Jafarzadeh, S., Qazanfarzadeh, Z., Majzoobi, M., Sheiband, S., Oladzadabbasabad, N., Esmaeili, Y., Barrow, C. J., & Timms, W. A. (2024) · Current Research in Food Science · doi:10.1016/j.crfs.2024.100882 · Cited by 124

Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization

Ramos-Díaz, J. M., Kantanen, K., Edelmann, M., Suhonen, H., Sontag-Strohm, T. S., Jouppila, K., & Piironen, V. I. (2022) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2022.102954 · Cited by 118

Oilseed by-products as plant-based protein sources: Amino acid profile and digestibility

Sá, A. G. A., da Silva, D. C., Pacheco, M. T. B., Moreno, Y. M. F., & Carciofi, B. A. M. (2021) · Future Foods · doi:10.1016/j.fufo.2021.100023 · Cited by 110

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

Moss, R. H., LeBlanc, J., Gorman, M., Ritchie, C., Duizer, L. M., & McSweeney, M. B. (2023) · Foods · doi:10.3390/foods12081709 · Cited by 110

Impact of cooking method on properties of beef and plant-based burgers: Appearance, texture, thermal properties, and shrinkage

Vu, G., Zhou, H., & McClements, D. J. (2022) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2022.100355 · Cited by 106

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

Xiao, X., Zou, P., Hu, F., Zhu, W., & Wei, Z. (2023) · Molecules · doi:10.3390/molecules28104016 · Cited by 105

Texturization of plant protein-based meat alternatives: Processing, base proteins, and other constructional ingredients

Ozturk, O. K., & Hamaker, B. R. (2023) · Future Foods · doi:10.1016/j.fufo.2023.100248 · Cited by 95

Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review

Du, Q., Tu, M., Liu, J., Ding, Y., Zeng, X., & Pan, D. (2023) · Food Research International · doi:10.1016/j.foodres.2023.112959 · Cited by 91

Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat

Arora, S., Kataria, P., Nautiyal, M., Tuteja, I., Sharma, V., Ahmad, F., Haque, S., Shahwan, M. J., Çapanoğlu, E., Vashishth, R., et al. (2023) · ACS Omega · doi:10.1021/acsomega.3c01373 · Cited by 90

Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage

Dinali, M., Liyanage, R. P., Silva, M., Newman, L. P., Adhikari, B., Wijesekara, I., & Chandrapala, J. (2024) · Food Reviews International · doi:10.1080/87559129.2024.2309593 · Cited by 93

Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues

Sun, C., Fu, J., Chang, Y., Li, S., & Fang, Y. (2021) · Food Biophysics · doi:10.1007/s11483-021-09692-w · Cited by 90

Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages

Broucke, K., Poucke, C. V., Duquenne, B., Witte, B. D., Baune, M., Lammers, V., Terjung, N., Ebert, S., Gibis, M., Weiß, J., et al. (2022) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2022.102992 · Cited by 85

High moisture extrusion of soybean-wheat co-precipitation protein: Mechanism of fibrosis based on different extrusion energy regulation

Tian, T., Ren, K., Cao, X., Peng, X., Zheng, L., Dai, S., Tong, X., Zeng, Q., Qiu, S., Wang, H., et al. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108950 · Cited by 80

Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins

Su, T., Le, B., Zhang, W., Bak, K. H., Soladoye, O. P., Zhao, Z., Zhao, Y., Fu, Y., & Wu, W. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114351 · Cited by 79

Alternatives to Meat and Dairy

Kyriakopoulou, K., Keppler, J. K., van der Goot, A. J., & Boom, R. M. (2021) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-062520-101850 · Cited by 77

Potential of preparing meat analogue by functional dry and wet pea (Pisum sativum) protein isolate

Zhu, H., Tang, H.-Q., Cheng, Y., Li, Z., & Tong, L. (2021) · LWT · doi:10.1016/j.lwt.2021.111702 · Cited by 74

Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing

Chantanuson, R., Nagamine, S., Kobayashi, T., & Nakagawa, K. (2022) · Food Structure · doi:10.1016/j.foostr.2022.100258 · Cited by 78

Cold-pressed sesame seed meal as a protein source: Effect of processing on the protein digestibility, amino acid profile, and functional properties

Sá, A. G. A., Pacheco, M. T. B., Moreno, Y. M. F., & Carciofi, B. A. M. (2022) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2022.104634 · Cited by 74

Technological interventions in improving the functionality of proteins during processing of meat analogs

Kumar, P., Sharma, N., Ahmed, M. A., Verma, A. K., Umaraw, P., Mehta, N. R., Abubakar, A. A., Hayat, M. N., Kaka, U., Lee, S., et al. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.1044024 · Cited by 75

Production of plant-based meat: functionality, limitations and future prospects

Imran, M., & Zhang, L. (2023) · European Food Research and Technology · doi:10.1007/s00217-023-04287-w · Cited by 77

Extraction of protein from sesame meal: Impact of deep eutectic solvents on protein structure and functionality

Cao, P.-H., Zhang, C., Ma, Y., Yu, Y.-M., Liu, H., Wang, X., & Zheng, Y. (2023) · LWT · doi:10.1016/j.lwt.2023.115366 · Cited by 76

Indicators and Recommendations for Assessing Sustainable Healthy Diets

Aldaya, M. M., Ibáñez, F. C., Domínguez-Lacueva, P., Murillo-Arbizu, M. T., Rubio-Varas, M., Soret, B., & Beriain, M. J. (2021) · Foods · doi:10.3390/foods10050999 · Cited by 76

What are the main sensory attributes that determine the acceptance of meat alternatives?

Starowicz, M., Poznar, K. K., & Zieliński, H. (2022) · Current Opinion in Food Science · doi:10.1016/j.cofs.2022.100924 · Cited by 72

Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives

Marczak, A., & Mendes, A. C. (2024) · Foods · doi:10.3390/foods13121952 · Cited by 70

Electrostatic separation technology for obtaining plant protein concentrates: A review

Zhu, H., Tang, H.-Q., Cheng, Y., Li, Z., & Tong, L. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.04.044 · Cited by 69

Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues

Singh, A., & Sit, N. (2022) · Food and Bioprocess Technology · doi:10.1007/s11947-022-02859-4 · Cited by 76

Transformation of high moisture extrusion on pea protein isolate in melting zone during: From the aspects of the rheological property, physicochemical attributes and modification mechanism

Sun, D., Wu, M., Zhou, C., & Wang, B. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108016 · Cited by 71

Soy protein isolate: an overview on foaming properties and air–liquid interface

Li, J., Yang, X., Swallah, M. S., Fu, H., Ji, L., Meng, X., Yu, H., & Lyu, B. (2021) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15390 · Cited by 68

Developments in Plant Proteins Production for Meat and Fish Analogues

Nowacka, M., Trusińska, M., Chraniuk, P., Drudi, F., Lukasiewicz, J., Nguyen, N. P., Przybyszewska, A., Pobiega, K., Tappi, S., Tylewicz, U., et al. (2023) · Molecules · doi:10.3390/molecules28072966 · Cited by 67

Role of plant protein on the quality and structure of meat analogs: A new perspective for vegetarian foods

Mazumder, M. A. R., Panpipat, W., Chaijan, M., Shetty, K., & Rawdkuen, S. (2023) · Future Foods · doi:10.1016/j.fufo.2023.100280 · Cited by 67

3D printable vegan plant-based meat analogue: Fortification with three different mushrooms, investigation of printability, and characterization

Demircan, E., Aydar, E. F., Mertdinç, Z., Kasapoğlu, K. N., & Özçelik, B. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113259 · Cited by 66

Recent Research Advances in Meat Analogues: A Comprehensive Review on Production, Protein Sources, Quality Attributes, Analytical Techniques Used, and Consumer Perception

Baig, M. A., Ajayi, F. F., Hamdi, M., Baba, W., Brishti, F. H., Khalid, N., Zhou, W., & Maqsood, S. (2024) · Food Reviews International · doi:10.1080/87559129.2024.2396855 · Cited by 71

A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products

Younis, K., Ashfaq, A., Ahmad, A., Anjum, Z., & Yousuf, O. (2022) · Journal of Texture Studies · doi:10.1111/jtxs.12704 · Cited by 65

Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs

Guo, J., Gu, X., & Meng, Z. (2024) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2024.103679 · Cited by 62

Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends

Safdar, B., Zhou, H., Li, H., Cao, J., Zhang, T., Ying, Z., & Liu, X. (2022) · Foods · doi:10.3390/foods11233770 · Cited by 60

Conformational changes and product quality of high-moisture extrudates produced from soy, rice, and pea proteins

Mao, B., Singh, J., Hodgkinson, S. M., Farouk, M. M., & Kaur, L. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109341 · Cited by 57

Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

Mandliya, S., Singh, A. P., Vishwakarma, S., Dalbhagat, C. G., & Mishra, H. N. (2022) · Foods · doi:10.3390/foods11162476 · Cited by 50

Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat

Giezenaar, C., Orr, R. E., Godfrey, A. J. R., Maggs, R., Foster, M., & Hort, J. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114465 · Cited by 49

Structure analysis and quality evaluation of plant‐based meat analogs

Fu, J., Sun, C., Chang, Y., Li, S., Zhang, Y., & Fang, Y. (2022) · Journal of Texture Studies · doi:10.1111/jtxs.12705 · Cited by 48

Studies on Meat Alternatives with a Focus on Structuring Technologies

Lee, S. Y., Lee, D. Y., Jeong, J. W., Kim, J. H., Yun, S. H., Joo, S.-T., Choi, I., Choi, J., Kim, G., & Hur, S. J. (2023) · Food and Bioprocess Technology · doi:10.1007/s11947-022-02992-0 · Cited by 49

Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review

Vila-Clarà, G., Vila‐Martí, A., Vergés-Canet, L., & Torres‐Moreno, M. (2024) · Foods · doi:10.3390/foods13081258 · Cited by 54

Plant-proteins based 3D meat analog printing: A review

Bhuiyan, M. H. R., Yeasmen, N., & Orsat, V. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144157 · Cited by 47

Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components

Zhao, D., Huang, L., Li, H., Ren, Y., Cao, J.-N., Zhang, T.-Y., & Liu, X.-Q. (2022) · Foods · doi:10.3390/foods11152202 · Cited by 37

Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken

Ettinger, L., Falkeisen, A., Knowles, S., Gorman, M., Barker, S., Moss, R. H., & McSweeney, M. B. (2022) · Foods · doi:10.3390/foods11152271 · Cited by 46

Dispersion of zein into pea protein with alkaline agents imparts cohesive and viscoelastic properties for plant-based food analogues

Ozturk, O. K., Salgado, A. M., Holding, D. R., Campanella, O. H., & Hamaker, B. R. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108044 · Cited by 46

Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues

Flory, J., Xiao, R., Li, Y., Dogan, H., Talavera, M. J., & Alavi, S. (2023) · Foods · doi:10.3390/foods12173232 · Cited by 46

Physicochemical, Structural, and Functional Properties of Hemp Protein vs Several Commercially Available Plant and Animal Proteins: A Comparative Study

Xu, Y., Sismour, E. N., Britland, J. W., Sellers, A., Abraha-Eyob, Z., Yousuf, A. B., Rao, Q., Kim, J.-M., & Zhao, W. M. (2022) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.2c00250 · Cited by 46

Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion

Lyu, J. S., Lee, J. S., Chae, T. Y., Yoon, C. S., & Han, J. (2022) · Food Science and Biotechnology · doi:10.1007/s10068-022-01207-8 · Cited by 40

Structural properties of meat analogue with added konjac gels

Yuliarti, O., Ng, L. F. P., Koh, W. M., Tan, M. F. B. M. F. A., & Sentana, A. D. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108716 · Cited by 40

Plant-Based Fish Analogs—A Review

Nowacka, M., Trusińska, M., Chraniuk, P., Piątkowska, J., Pakulska, A., Wisniewska, K., Wierzbicka, A., Rybak, K., & Pobiega, K. (2023) · Applied Sciences · doi:10.3390/app13074509 · Cited by 39

Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives

Sengar, A. S., Beyrer, M., McDonagh, C., Tiwari, U., & Pathania, S. (2023) · Foods · doi:10.3390/foods12203830 · Cited by 40

Bringing plant-based Cli-meat closer to original meat experience: insights in flavor

Zioga, E., Tøstesen, M., Madsen, S. K., Shetty, R., & Bang‐Berthelsen, C. H. (2022) · Future Foods · doi:10.1016/j.fufo.2022.100138 · Cited by 39

Recent Trends in the Utilization of Pulse Protein in Food and Industrial Applications

Nadeeshani, H., Senevirathne, N., Somaratne, G., & Bandara, N. (2022) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.1c00448 · Cited by 40

Formulation of functional crackers enriched with fermented soybean (tempeh) paste: rheological and microstructural properties

Nicole, T. Z. H., Nichelle, T. S., Elizabeth, T. E., & Yuliarti, O. (2021) · Future Foods · doi:10.1016/j.fufo.2021.100050 · Cited by 36

Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology

Cheng, Z. Q., Qiu, Y., Bian, M., He, Y., Xu, S., Li, Y., Ahmad, I., Ding, Y., & Lyu, F. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104417 · Cited by 36

Microalgae as a potential raw material for plant‐based seafood alternatives: A comprehensive review

Siddiqui, S. A., Uçak, İ., Afreen, M., Sasidharan, A., Yunusa, B. M., Bhowmik, S., Pandiselvam, R., Ambartsumov, T. G., & Shah, M. A. (2024) · Food Science & Nutrition · doi:10.1002/fsn3.4313 · Cited by 38

Nexus on animal proteins and the climate change: The plant-based proteins are part of the solution?

Deprá, M. C., Dias, R. R., Sartori, R. B., de Menezes, C. R., Zepka, L. Q., & Lopes, E. J. (2022) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2022.03.006 · Cited by 35

Optimization of protein hydrolysates production from defatted peanut meal based on physicochemical characteristics and sensory analysis

Zhang, L., Song, C., Chang, J., Wang, Z., & Meng, X. (2022) · LWT · doi:10.1016/j.lwt.2022.113572 · Cited by 33

Matching textural properties of commercial meat and cheese products using zein as the viscoelastic agent and calcium hydroxide as the textural modifier in plant-based formulations

Salgado, A. M., Ozturk, O. K., Hamaker, B. R., & Campanella, O. H. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108323 · Cited by 32

Mechanism of l-cysteine-induced fibrous structural changes of soybean protein at different high-moisture extrusion zones.

Gao, Y., Lian, W., Zhang, H., Zhu, Y., Huang, Y.-Y., Liu, L.-L., & Zhu, X.-Q. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.131621 · Cited by 32

Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend

Dinani, S. T., Carrillo, M. F. C., Boom, R. M., & van der Goot, A. J. (2023) · European Food Research and Technology · doi:10.1007/s00217-023-04244-7 · Cited by 32

Characterization of pea composites and feasibility of heat-modulated meat analogs production

Bhuiyan, M. H. R., Liu, L., Samaranayaka, A., & Ngadi, M. O. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.141282 · Cited by 30

Legume protein concentrates from green gram, cowpea, and horse gram

Penchalaraju, M., & Bosco, S. J. D. (2022) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16477 · Cited by 30

Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods

Bhuiyan, M. H. R., & Ngadi, M. O. (2023) · Foods · doi:10.3390/foods12213953 · Cited by 30

Multifractal analysis of meat-analog based coated fried foods texture profile

Bhuiyan, M. H. R., Yeasmen, N., & Ngadi, M. O. (2023) · Food Structure · doi:10.1016/j.foostr.2023.100363 · Cited by 30

Modelling the growth of in-vitro meat on microstructured edible films

Jaques, A. V., Sánchez, E., Orellana, N., Enrione, J. I., & Acevedo, C. (2021) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2021.110662 · Cited by 29

Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance Functionality

Yaputri, B. P., Feyzi, S., & Ismail, B. (2023) · Gels · doi:10.3390/gels10010011 · Cited by 27

Restructuring plant-derived composites towards the production of meat-analog based coated fried food

Bhuiyan, M. H. R., Yeasmen, N., & Ngadi, M. O. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.138482 · Cited by 28

Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation

Baig, M. A., Mostafa, H., Sivapragasam, N., Aslam, R., Zhou, W.-B., & Maqsood, S. (2024) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2024.1473663 · Cited by 25

Impact of batter solid-water ratio and frying time on meat-analog based coated fried food

Bhuiyan, M. H. R., & Ngadi, M. O. (2023) · LWT · doi:10.1016/j.lwt.2023.115647 · Cited by 28

Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review

Lee, D. Y., Lee, S. Y., Yun, S. H., Lee, J., Mariano, E., Park, J., Choi, Y., Han, D., Kim, J. S., & Hur, S. J. (2023) · Food Science of Animal Resources · doi:10.5851/kosfa.2023.e51 · Cited by 27

New trends in functionalities and extraction of plant proteins in designing plant-based meat analogues: A critical review

Ihsan, A., Ahmad, Z., Zheng, J., Bilal, M., Abid, H. M. R., & Hu, A. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103476 · Cited by 29

Unexpected morphological modifications in high moisture extruded pea-flaxseed proteins: Part I, topological and conformational characteristics, textural attributes, and viscoelastic phenomena

Riazi, F., Tehrani, M. M., Lammers, V., Heinz, V., & Savadkoohi, S. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108304 · Cited by 28

Application of ohmic cooking to produce a soy protein-based meat analogue

Jung, A. H., Hwang, J. H., Jun, S., & Park, S. H. (2022) · LWT · doi:10.1016/j.lwt.2022.113271 · Cited by 26

Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs

Zhao, Y. N., Zhao, X., Sun, P., Zhao, D., Dou, W., Zhang, X., Jiang, L., & Sui, X. (2022) · Journal of Texture Studies · doi:10.1111/jtxs.12721 · Cited by 29

A glimpse into plant-based fermented products alternative to animal based products: Formulation, processing, health benefits

Gökşen, G., Altaf, Q. S., Farooq, S., Bashir, I., Capozzi, V., Guruk, M., Bavaro, S. L., & Sarangi, P. K. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113344 · Cited by 28

Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatments

Fan, Y., Zheng, S., Annamalai, P. K., Bhandari, B., & Prakash, S. (2024) · Sustainable Food Technology · doi:10.1039/d4fb00045e · Cited by 27

Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate composites

Wannasin, D., Ryu, J., & McClements, D. J. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.132069 · Cited by 25

Development of vegan sausage using banana floret ( Musa paradisiaca ) and jackfruit ( Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico‐chemical and sensory characteristics

Priya, R. K., Rawson, A., Vidhyalakshmi, R., & Mohan, R. J. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16118 · Cited by 25

Evaluating the effects of insoluble dietary fibres on pea protein-based extruded meat analogues

Theng, A. H. P., Tarique, M., Ong, D. S. M., Chiang, J. H., Rasul, S., & Yuliarti, O. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.143715 · Cited by 24

The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (Allium sativum L.) Cloves, Paste and Powder

Najman, K., Król, K., & Sadowska, A. (2022) · Applied Sciences · doi:10.3390/app12094215 · Cited by 24

Phenolic mapping and associated antioxidant activities through the annual growth cycle of sugar maple leaves

Yeasmen, N., & Orsat, V. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.136882 · Cited by 24

Ultra‐processed vegan foods: Healthy alternatives to animal‐source foods or avoidable junk?

Estévez, M., Arjona, A., Sánchez-Terrón, G., Molina‐Infante, J., & Martínez, R. (2024) · Journal of Food Science · doi:10.1111/1750-3841.17407 · Cited by 24

Evaluating the effects of insoluble date fruit (Phoenix dactylifera L.) fibers on meat analogue patties composed of pea and wheat protein isolates

Rasul, S., Tarique, M., Alkaabi, A. O. H., Kamal‐Eldin, A., Chiang, J. H., & Yuliarti, O. (2024) · Food Research International · doi:10.1016/j.foodres.2024.115158 · Cited by 24

Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers

Guerrero, M., Stone, A. K., Singh, R., Lui, Y. C., Köksel, F., & Nickerson, M. T. (2025) · Foods · doi:10.3390/foods14040547 · Cited by 23

Role of polysaccharide-based hydrocolloids on the structure and nutritional quality of meat analogues: A new outlook for vegetarian foods

Rasul, S., Asiz, A. T. A., Ajith, A., Tan, M. F. B. M. F. A., Rahmadewi, Y. M., Khaliq, A., Tarique, M., & Yuliarti, O. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100644 · Cited by 23

Emerging potentials of duckweed (Lemnaceae): From composition to protein uses in food and nutraceuticals – A review

Muller, T., Cournoyer, A., & Bazinet, L. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116777 · Cited by 26

Development of imitated meat product by utilizing pea and lentil protein isolates

Arshad, M., Anwar, S., Pasha, I., Ahmad, F., & Aadil, R. M. (2022) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15631 · Cited by 23

OPTIMIZATION OF LEGUME BASED MEAT ALTERNATIVE USING FREEZE STRUCTURING AND EVALUATION OF ITS QUALITY INDICES

Rajan, D., Venkatachalam, C. D., & Arunachalam, S. (2024) · Suranaree Journal of Science and Technology · doi:10.55766/sujst-2024-01-e02685 · Cited by 1

Structuring pea towards meat analogues

Schreuders, F. K. G. (2021) · doi:10.18174/549711

Tailoring the structural and textural characteristics of plant-based meat analogues by ice-templating technique

Zhang, P., Sun, J., Zhang, S., Li, Y., Gao, H., Shu, G., Li, G., & Yao, X. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118828 · Cited by 2

Mechanical stretching technology for plant-based meat analogs with enhanced texture utilizing wheat gluten and pea protein isolate

Choi, H. W., Jeon, H., Lee, J.-Y., Choi, Y. J., & Hahn, J. (2025) · LWT · doi:10.1016/j.lwt.2025.117479 · Cited by 15

Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose

Poshadri, A., Penchalaraju, M., Joshi, A. A., Padmavathi, T. V. N., Swaroopa, G., Nikkam, I. T., & Singh, A. (2024) · Food Science and Technology International · doi:10.1177/10820132241278958 · Cited by 2