Structuring the meat analogue by using plant-based derived composites

Texture is a sensory property

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Structuring processes for meat analogues

Dekkers, B. L., Boom, R. M., & van der Goot, A. J. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.08.011 · Cited by 751

The Rheology Handbook - For users of rotational and oscillatory rheometers

Stieger, M. (2002) · Applied Rheology · doi:10.1515/arh-2002-0029 · Cited by 669

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

Bohrer, B. M. (2019) · Food Science and Human Wellness · doi:10.1016/j.fshw.2019.11.006 · Cited by 593

The Rheology Handbook: For users of rotational and oscillatory rheometers

Mezger, T. G. (2020) · Cited by 525

Plant-Based Meat Analogues

Kyriakopoulou, K., Dekkers, B. L., & van der Goot, A. J. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-814874-7.00006-7 · Cited by 473

On the pH Dependence of Protein Stability

Yang, A., & Honig, B. H. (1993) · Journal of Molecular Biology · doi:10.1006/jmbi.1993.1294 · Cited by 435

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

Chiang, J. H., Loveday, S. M., Hardacre, A. K., & Parker, M. E. (2018) · Food Structure · doi:10.1016/j.foostr.2018.11.002 · Cited by 427

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

Joshi, V. K., & Kumar, S. (2015) · International Journal of Food and Fermentation Technology · doi:10.5958/2277-9396.2016.00001.5 · Cited by 274

Sustainable Meat Production and Processing

Galanakis, C. M. (2019) · Elsevier eBooks · doi:10.1016/c2017-0-02230-9 · Cited by 248

Local-traditional foods of Bangladesh: A treasure to be preserved

Bhuiyan, M. H. R., Hossain, M. A., & Yeasmen, N. (2022) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2022.100602 · Cited by 23

Advanced separation of phytochemical and bioactive attributes from various morphological components of sugar maple (Acer saccharum) tree

Yeasmen, N., & Orsat, V. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103260 · Cited by 23

Are plant-based meat analogues fulfilling their potentials? An Australian perspective

Miller, O., Scarlett, C. J., Adhikari, B., & Akanbi, T. O. (2024) · Future Foods · doi:10.1016/j.fufo.2024.100305 · Cited by 25

Use of hydration properties of proteins to understand their functionality and tailor texture of extruded plant‐based meat analogues

Flory, J., & Alavi, S. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16804 · Cited by 21

Exploring Sustainable Future Protein Sources

Oh, Y.-N., & Kim, H.-Y. (2024) · Food Science of Animal Resources · doi:10.5851/kosfa.2024.e111 · Cited by 21

Soy protein, zein, and rice starch for the development of improved plant protein-based products by high-moisture extrusion

Rolandelli, G., Ozturk, O. K., Giraldo, A. M. V., Hamaker, B. R., & Campanella, O. H. (2025) · Food Research International · doi:10.1016/j.foodres.2025.115709 · Cited by 21

Optimizing high-moisture meat analogue textures through Artificial Intelligence: The effect of sorbitol in soy protein concentrate blends

Gulzar, S., Tagrida, M., Martín‐Belloso, O., & Soliva‐Fortuny, R. (2025) · LWT · doi:10.1016/j.lwt.2025.117416 · Cited by 21

Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture

Bulgaru, V., Mazur, M., Nеtrеbа, N., Paiu, S., Dragancea, V., Gurev, A., Sturza, R., Şensoy, İ., & Ghendov‐Moșanu, A. (2025) · Foods · doi:10.3390/foods14030483 · Cited by 22

Plant-Based Alternatives to Meat Products

Munialo, C. D., Baeghbali, V., & Acharya, P. (2025) · Foods · doi:10.3390/foods14081396 · Cited by 23

Relationship between Personal Values and Intentions to Purchase Plant-Based Meat Alternatives: Application of the Dual Concern Theory

Jang, H.-W., & Cho, M. (2022) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph19148673 · Cited by 25

Exploring Text Mining for Recent Consumer and Sensory Studies about Alternative Proteins

Chen, Z., Gurdian, C. E., Sharma, C., Prinyawiwatkul, W., & Torrico, D. D. (2021) · Foods · doi:10.3390/foods10112537 · Cited by 20

Development of a novel technology for high-moisture textured soy protein using a vacuum packaging and pressurized heat (vacuum-autoclaving) treatment

Choi, H. W., Ryoo, C., Hahn, J., & Choi, Y. J. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.133887 · Cited by 20

Techno-economic assessment of plant-based meat analogue produced by the freeze alignment technique

Jarunglumlert, T., Chantanuson, R., Hayashi, R., Katano, Y., Kusakari, T., Nagamine, S., Matsumiya, K., Kobayashi, T., & Nakagawa, K. (2023) · Future Foods · doi:10.1016/j.fufo.2023.100269 · Cited by 21

Formulation of inks for 3D printing of microalgae-based meat analogues and the role of modified starch: a review

Mirzapour‐Kouhdasht, A., Biparva, P., McClements, D. J., Garavand, F., & García‐Vaquero, M. (2024) · International Journal of Food Science & Technology · doi:10.1111/ijfs.17080 · Cited by 21

Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources

Kumar, R., Guleria, A., Padwad, Y. S., Srivatsan, V., & Yadav, S. K. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2367564 · Cited by 21

Transforming plant proteins into plant-based meat alternatives: challenges and future scope

Prajapati, P., Garg, M., Singh, N., Chopra, R., Mittal, A., & Sabharwal, P. K. (2024) · Food Science and Biotechnology · doi:10.1007/s10068-024-01683-0 · Cited by 21

Structural modifications of plant proteins through fermentation: unlocking their functional and sensory potential in food applications

Cirunay, A. R. T., Barry‐Ryan, C., & McAuliffe, O. E. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2560680 · Cited by 21

Effect of lyophilized chive (Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin

Park, S.-Y., & Kim, H.-Y. (2022) · Food Chemistry X · doi:10.1016/j.fochx.2022.100216 · Cited by 18

Construction, characterization and bioactivity evaluation of curcumin nanocrystals with extremely high solubility and dispersion prepared by ultrasound-assisted method

Yang, D., Wang, L., Zhang, L., Wang, M., Li, D., Liu, N., Liu, D., Zhao, M., & Yao, X. (2024) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2024.106835 · Cited by 18

Meat analogue preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique

Nakagawa, K., Chantanuson, R., Boonarsa, P., Seephua, N., & Siriamornpun, S. (2024) · Food Chemistry X · doi:10.1016/j.fochx.2024.101402 · Cited by 19

The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications

Koczoń, P., Josefsson, H., Michorowska, S., Tarnowska, K., Kowalska, D., Bartyzel, B. J., Niemiec, T., Lipińska, E., & Gruczyńska–Sękowska, E. (2022) · Polymers · doi:10.3390/polym14101962 · Cited by 17

Methods for Physically Structuring Meat Analogs: Challenges and Perspectives

Angonese, M., Sá, A. G. A., Motta, G. E., de Oliveira, D., Luccio, M. D., & Carciofi, B. A. M. (2022) · Food Reviews International · doi:10.1080/87559129.2022.2124416 · Cited by 19

How Different Dimensions Shape the Definition of Meat Alternative Products: A Scoping Review of Evidence between 2000 and 2021

Ketelings, L., Havermans, R. C., Kremers, S., & de Boer, A. (2023) · Current Developments in Nutrition · doi:10.1016/j.cdnut.2023.101960 · Cited by 21

Effect of dry heat treatment of soy protein powder on aligned structure formation in soy protein-based food gels during freezing

Chantanuson, R., Nagamine, S., Kobayashi, T., & Nakagawa, K. (2023) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2023.111779 · Cited by 15

Nordic Crops as Alternatives to Soy—An Overview of Nutritional, Sensory, and Functional Properties

Auer, J., Östlund, J., Nilsson, K., Johansson, M., Herneke, A., & Langton, M. (2023) · Foods · doi:10.3390/foods12132607 · Cited by 19

Development of plant‐based burger patties with pea protein isolate and barnyard millet flour and its storage stability in aerobic and vacuum packaging

Neo, C. W. X., How, Y. H., Kong, I., Talib, R. A., & Pui, L. P. (2024) · Journal of Food Safety · doi:10.1111/jfs.13134 · Cited by 18

A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods

Tireki, S., Balkaya, M., Erdem, D. E., Coşkun, G., Gunay, E., & Cekirge, M. (2024) · Food Reviews International · doi:10.1080/87559129.2024.2370944 · Cited by 19

Structuring chicken breast analogs via high moisture extrusion of dairy-plant proteins blends

Tan, H. R., Wong, Y. X., Sow, C. W. J., Halim, F. N. B. A., Chin, J. T. G., Taheri, A., & Du, J. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.137368 · Cited by 17

Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion

Fan, Y., Annamalai, P. K., Bhandari, B., & Prakash, S. (2025) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2025.103919 · Cited by 18

Plant-based meat alternatives: advancements in ingredients, processing, consumer perception, and future directions

Chen, L., Lin, X., & Xia, Y. (2025) · Journal of Future Foods · doi:10.1016/j.jfutfo.2025.04.005 · Cited by 19

Performance of composite blends comprising date fruit (Phoenix dactylifera L.) insoluble fibers, pea and wheat proteins to structure hybrid meat analogue

Yuliarti, O., Aljaberi, M. S. G., Tarique, M., Ajith, A., Rasul, S., Chiang, J. H., & Sobti, B. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.144077 · Cited by 15

Exploring meat analogs: A review of alternative proteins with a focus on food safety and regulatory challenges

Zhao, T., Echegaray, N., Lorenzo, J. M., Günal‐Köroğlu, D., Çapanoğlu, E., Ziora, Z. M., & Esatbeyoglu, T. (2025) · Food Control · doi:10.1016/j.foodcont.2025.111777 · Cited by 14

Influence of a post‐processing heat treatment method on the textural properties of textured vegetable protein

Choi, H. W., Lee, Y. Y., Ryoo, C., Yoon, H. I., Hahn, J., & Choi, Y. J. (2022) · Journal of Food Science · doi:10.1111/1750-3841.16367 · Cited by 15

Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch

Rolandelli, G., Ozturk, O. K., Giraldo, A. M. V., Hamaker, B. R., & Campanella, O. H. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.135960 · Cited by 14

Optimization of ingredient composition for meat analogue prepared from Manila tamarind protein isolate by freeze texturization

Singh, A., & Sit, N. (2024) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2024.101095 · Cited by 14

Potential Anti-Sarcopenia Effect and Physicochemical and Functional Properties of Rice Protein Hydrolysate Prepared through High-Pressure Processing

Chen, S.-H., Li, P., Chan, Y., Cheng, Y., Lin, H.-Y., Lee, S.-C., Lu, W., Ma, Y.-X., Li, M.-Y., & Song, T. (2023) · Agriculture · doi:10.3390/agriculture13010209 · Cited by 13

A simplified small-scale workflow for determination of complete protein-bound amino acids using pre-column derivatization HPLC method

Teo, M., Khoo, L. W., & Chew, W. (2024) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2024.106571 · Cited by 12

Cereal-based proteins: Bridging health, sustainability, and future innovations for food industries

Sartagoda, K. J. D., Tiozon, R. N., & Sreenivasulu, N. (2024) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2024.106720 · Cited by 12

Effect of salt concentration and drying temperature on functional properties of sesame (Sesamum indicum L.) meal protein isolate

Rezaei, M., Nouri, L., Daneshi, M., Nafchi, A. M., & Nahidi, F. (2022) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-022-01561-5 · Cited by 12

Multi-scale approach: Structure–texture relationship of meat and meat analogues

Wilhelm, E. I., Fritzsche, L., Hundschell, C. S., Vilgis, T. A., Schmelzeisen, D., & Wagemans, A. M. (2025) · Physics of Fluids · doi:10.1063/5.0245355 · Cited by 11

Unveiling the potential of insoluble dietary fiber from by-products in structural advancements of plant-based meat analogues

Rasul, S., Asiz, A. T. A., Rahmadewi, Y. M., Tan, M. F. B. M. F. A., Tarique, M., Alam, M. Z., Chiang, J. H., & Yuliarti, O. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100839 · Cited by 11

Exploring sustenance: cereal legume combinations for vegan meat development

Vignesh, K., Yadav, D. K., Wadikar, D. D., & Semwal, A. D. (2023) · Sustainable Food Technology · doi:10.1039/d3fb00074e · Cited by 11

Leveraging Indian pulse proteins for plant‐based mock meat III : physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Penchalaraju, M., Poshadri, A., Swaroopa, G., Nikkam, I. T., & Bosco, S. J. D. (2023) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16828 · Cited by 11

Meat‐reduced sausage substituted with germinated mung bean flour: proximate composition, physicochemical properties, and sensory acceptability

Le, T. K. Y., Nguyen, K. D., & Hoang, K. A. (2024) · International Journal of Food Science & Technology · doi:10.1111/ijfs.17089 · Cited by 11

Structural and in vitro starch digestion of wheat flour noodle by calcium mediated gelation of low methoxyl pectin

Tan, M. F. B. M. F. A., Yuliarti, O., Wong, A. E., & Wong, J. (2024) · Food Structure · doi:10.1016/j.foostr.2024.100394 · Cited by 13

Gastrointestinal fate of proteins from commercial plant–based meat analogs: Silent passage through the stomach, oxidative stress in intestine, and gut dysbiosis in Wistar rats

Sánchez-Terrón, G., Martínez, R., Freire, M. J., Molina‐Infante, J., & Estévez, M. (2024) · Journal of Food Science · doi:10.1111/1750-3841.17458 · Cited by 12

Extrusion‐Based 3D Printing Technology in Soy Protein‐Based Meat Analogs: A Review

Maxy, D., Khalid, N. I., Teh, H. F., Kamalbatcha, Z., Sulaiman, R., Noh, T. U., Ping, A., & Ramli, S. H. M. (2024) · Journal of Food Process Engineering · doi:10.1111/jfpe.70008 · Cited by 13

Shear Cell Technology and the Role of Ingredients in Developing Fibrous Plant-Based Meat Analogs

Karthick Ajay, B., Hegde, K. R., Kamatchi Devi, S., Muthumeena, J., Shanmugasundaram, S., & Hema, V. (2025) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.5c00416 · Cited by 11

Plant-based meat analogue

Yuliarti, O., Tan, M. F. B. M. F. A., & Tay, J. K. K. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-89842-3.00009-9 · Cited by 11

Mungbean and pumpkin protein isolates as novel ingredients for the development of meat analogs using heat-induced gelation technique

Baig, M. A., Ajayi, F. F., Mostafa, H., Sivapragasam, N., & Maqsood, S. (2023) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2023.1243183 · Cited by 10

Techno-Functional Characterization of Pulse Proteins (Broad Bean, Mung Bean, and Lentil Bean) as Sustainable Plant-Based Meat and Dairy Alternatives

Ashraf, Z. U., Gani, A., Shah, A. S., & Gani, A. (2024) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.3c00657 · Cited by 10

Evaluation of the physicochemical and sensorial properties of coconut milk-soy protein-based ice cream

Yuliarti, O., Elise, N. X. T., Megan, L. K. Y., Yi, A. C. W., & Min, K. W. (2025) · Food and Humanity · doi:10.1016/j.foohum.2025.100557 · Cited by 10

Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review

Kang, K.-M., Lee, D. B., & Kim, H.-Y. (2024) · Food Science of Animal Resources · doi:10.5851/kosfa.2024.e20 · Cited by 10

Hemp-Based Meat Analogs: An Updated Review on Extraction Technologies, Nutritional Excellence, Functional Innovation, and Sustainable Processing Technologies

Barakat, H., & Aljutaily, T. (2025) · Foods · doi:10.3390/foods14162835 · Cited by 11

Physicochemical and Sensory Properties of Plant-Based Foods

McClements, D. J., & Großmann, L. (2022) · Springer eBooks · doi:10.1007/978-3-030-96764-2_4 · Cited by 9

Processes for Obtaining Plant-Based Dairy and Meat Substitutes

Alfieri, F., Rivero‐Pino, F., Zakidou, P., Fernández‐Dumont, A., & Roldán‐Torres, R. (2022) · Elsevier eBooks · doi:10.1016/b978-0-12-823960-5.00051-2 · Cited by 10

Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers

Özbek, Z. A., Kawata, K., Zhou, H., Chung, C., Park, J. H., & McClements, D. J. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139878 · Cited by 9

A survey on the prevalence of sustainable diets and the eating experience satisfaction

Atta-Delgado, M. X., Lozano, S. P. G., & Torres, J. A. (2023) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2023.103305 · Cited by 10

Sustainable Protein Sources (Plant-Based Meat)

Boukid, F. (2023) · Elsevier eBooks · doi:10.1016/b978-0-12-822521-9.00140-4 · Cited by 10

An exploratory analysis of gastronomy tourism: The impact of dining attributes on satisfaction among young adult Indian travelers

Pai, A., Hassan, S., Shetty, D. K., Shenoy, S. S., Shreepathy Ranga Bhatta, B., Panwar, N., & Shetty, A. (2024) · Environment and Social Psychology · doi:10.54517/esp.v9i4.2226 · Cited by 8

Fish Fillet Analogue Using Formulation Based on Mushroom (Pleurotus ostreatus) and Enzymatic Treatment: Texture, Sensory, Aromatic Profile and Physicochemical Characterization

Silva, N. T. F., Venancio, A. R., Martos, E. T., Oliveira, A. C. G., Oliveira, A. A. A., Mutz, Y. S., Nunes, C. A., Mondragón-Bernal, O. L., & Alves, J. G. L. F. (2024) · Foods · doi:10.3390/foods13152358 · Cited by 8

Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating

Srikanlaya, C., & Therdthai, N. (2024) · Foods · doi:10.3390/foods13172697 · Cited by 9

Effect of Drying Methods and Conditions on the Physicochemical Properties of Young Jackfruit-Based Chicken Meat Analogs

Leelawat, B., & Taikerd, T. (2024) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.4c00561 · Cited by 8

Effects of the Order of Ingredient Addition on Meat Analog Formation

Bhuiyan, M. H. R., Yeasmen, N., & Ngadi, M. O. (2024) · Food and Bioprocess Technology · doi:10.1007/s11947-024-03650-3 · Cited by 8

‘Meating’ consumer expectations: More work required to improve acceptability of plant-based meat alternative products

Flint, M., Leroy, F., Bowles, S. D., Lynn, A., & Paxman, J. R. (2025) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2025.101102 · Cited by 8

Plant‐Based Meat Analogues: Processing, Product Safety, Protein Quality, and Contributions to Environmental Sustainability

Boachie, R. T., & Aluko, R. E. (2025) · Sustainable Food Proteins · doi:10.1002/sfp2.70018 · Cited by 8

A Comprehensive Review of Cowpea Proteins: Chemistry, Extraction, Techno‐Functionality, Modification, and Food Applications

Zolqadri, R., & Li, Y. (2025) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70218 · Cited by 7

Addressing multifactorial complexity in freeze structuring of food colloids

Bach, A., & Rühs, P. A. (2025) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2025.101941 · Cited by 7

Navigating Plant-based Meat Analogues: A Review of Challenges and Strategies for Consumer Acceptance

Tahseen, A., Muthupalani, M., Sathu, T., Vasudevan, V. N., Irshad., A., & John, P. (2024) · European Journal of Nutrition & Food Safety · doi:10.9734/ejnfs/2024/v16i61447 · Cited by 8

Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit ( Artocarpus heterophyllus ) flesh and bamboo ( Bambusa polymorpha ) shoot as meat substitutes

Chi, N. B., Asyrul‐Izhar, A. B., Sani, M. S. A., & Ismail‐Fitry, M. R. (2024) · International Journal of Food Science & Technology · doi:10.1111/ijfs.17579 · Cited by 7

Plant‐based mince texture: A review of the sensory literature with view to informing new product development

Konrad, T., Ha, M., Ronquest‐Ross, L., Smyth, H. E., & Nadolny, J. M. (2024) · Journal of Food Science · doi:10.1111/1750-3841.17517 · Cited by 7

Formation of acrylamide in commercially available plant-based meat alternatives during domestic cooking

Abdullajeva, E., Hakme, E., & Duedahl‐Olesen, L. (2025) · Food Additives & Contaminants Part A · doi:10.1080/19440049.2025.2450214 · Cited by 7

Formula refining through composite blend of soya, alfalfa, and wheat flour; A vegan meat approach

Sharma, A., Rawat, K., Jattan, P., Kumar, P., Tokuşoğlu, Ö., Kumar, P., Vural, H., & Singh, A. P. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15235 · Cited by 7

Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites

Penchalaraju, M., Narayandas, A., Mithun, K., Reddy, M. K., Rajesh, K., Tejaswini, V. V., & Archana, K. (2024) · Journal of Food Science and Technology · doi:10.1007/s13197-024-06094-x · Cited by 6

Preparation of Soy Protein-Based Meat Analogs by Freeze Alignment Technique: Experimental and Modeling of Ice Crystal Size Control

Chantanuson, R., Miyake, M., Nagamine, S., Kobayashi, T., Matsumiya, K., & Nakagawa, K. (2025) · Food Structure · doi:10.1016/j.foostr.2025.100445 · Cited by 6

Nutritional and functional properties of photosynthetic microorganism proteins: A comparison with soy protein isolate and wheat protein

Ma, Y., Fu, S., Yang, S., Chen, F., Cheng, K., & Liu, B. (2024) · LWT · doi:10.1016/j.lwt.2024.115920 · Cited by 6

Meat and Fish Alternatives

McClements, D. J., & Großmann, L. (2022) · Springer eBooks · doi:10.1007/978-3-030-96764-2_6 · Cited by 6

Understanding Malaysian consumers perception and acceptability of plant-based alternatives to chicken: Do texture, taste, and environmental impact matter?

Tan, X. Y., & Cheng, S.-H. (2024) · Food and Humanity · doi:10.1016/j.foohum.2024.100304 · Cited by 6

Advances in Sensory and Nutritional Innovation for Sustainable Plant-Based Meat Analogs: A Comprehensive Review

Khezerlou, A., Yekta, R., Abedi‐Firoozjah, R., Sani, M. A., & McClements, D. J. (2025) · Food Reviews International · doi:10.1080/87559129.2025.2520448 · Cited by 5

Plant Proteins for Sustainable and Healthy Meat Alternatives

Sood, G., Bhasin, J. K., Kashyap, P., Mehra, R., Khan, M. I., & Ashraf, S. A. (2026) · Journal of Food Science · doi:10.1111/1750-3841.70868 · Cited by 5

Sonication-microwave synergistic extraction of proteins from plant sources and its effect on protein

Kamal, M. M., Saifullah, M., Karim, N., Umair, M., Raza, H., & Shishir, M. R. I. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-95991-9.00007-2 · Cited by 5

Effect of sonoprocessing on the quality of plant-based analog foods: Compatibility to sustainable development goals, drawbacks and limitations

Subaşı, B. G., Bilgin, A. B., Günal‐Köroğlu, D., Sarıcaoğlu, B., Haque, S., Esatbeyoglu, T., & Çapanoğlu, E. (2024) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2024.107033 · Cited by 5

Rheological and Textural Properties of Food Analogues

Demirkesen, İ., Mert, B., Costa, R. R., & Szablewski, T. (2024) · Springer eBooks · doi:10.1007/978-3-031-69872-9_11 · Cited by 5

Optimization and Process Validation of Freeze‐Structured Meat Substitute Using Machine Learning Models

Devi, V. C., Devanampriyan, R., Kayethri, D., Sankari, R., Premalatha, J., Ravichandran, S. R., & Mothil, S. (2025) · Journal of Food Process Engineering · doi:10.1111/jfpe.70071 · Cited by 5

Lipid stability profiles of uncooked plant-based meat analogue burger patties and comparison of their textural and sensory properties with traditional beef burger patties

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Characterization of the anisotropy in proteinaceous semi-solid food matrices through polarized fluorescence spectroscopy

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Plant-Based Protein Meat Analogues

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Microalgae-based meat analogs: A review on types, sustainable production, challenges, and prospects

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Phase-separation wet spinning for fabricating composite fibers with protein-polysaccharide multicrosslinked structures: From plant proteins to livestock meat

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Meat analogues: Role of plant protein functionality and processing strategies for quality enhancement

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Development and characterization of jackfruit-based vegan patties: A D-optimal mixture design approach

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Innovating Plant-Based Foods: Physicochemical and Protein Profile of a Vegan Dressing Made from Flaxseed (Linum Usitatissimum), Soybeans (Glycine Max) and Lupin (Lupinus Mutabilis)

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An oriented freezing strategy for fabricating fibrous structures of plant-based chicken analog

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Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer

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Enhancing the Structure of Reduced Sugar Jam with Insoluble Dietary Fibers Addition

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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

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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

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