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

Comparative study of different starch sources in their contribution to the structural properties of plant-based meatballs

Rasul, S., Alam, M. Z., Tarique, M., Chiang, J. H., & Yuliarti, O. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113076 · Cited by 3

Functional properties of meat analog products consisting of plant-derived proteins

Sakai, K. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-21846-0.00007-1 · Cited by 3

Thermomechanical and physicochemical evolution of meat-analogue based fried foods

Bhuiyan, M. H. R., & Ngadi, M. O. (2024) · International Journal of Food Science & Technology · doi:10.1111/ijfs.17245 · Cited by 3

Application of Multi-criteria Decision Making Techniques in Sensory Evaluation of Food Analogues

Arslan, E., Dedebaş, T., & Hastaoğlu, E. (2024) · Springer eBooks · doi:10.1007/978-3-031-69872-9_13 · Cited by 3

Development of a Cashew Apple (Anacardium occidentale L.) Flour-Based Vegan Meat Substitute: A Sustainable Approach to Employ Cashew Harvest Residue

Mora-Flórez, L. S., Sánchez‐Camargo, A. D. P., Porras, A., & Hernández‐Carrión, M. (2025) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.5c00094 · Cited by 3

Effect of pH-shifting on the Physicochemical Properties of Pea Proteins and Its Effect on the Texture of Hybrid Gels Formed with Casein Micelles

da Silva, R. R., Souza, L. H. D. P., de Sousa, L. S., Rodrigues, L. D., Nogueira, G. S., Nascimento, L. G. L., & de Carvalho, A. F. (2025) · Foods · doi:10.3390/foods14162887 · Cited by 3

Pengaruh Penambahan Spirulina platensis sebagai Sumber Protein Nabati pada Daging Analog bagi Vegetarian

Sari, B. L., Dewi, E. N., & Fahmi, A. S. (2022) · Jurnal Mutu Pangan Indonesian Journal of Food Quality · doi:10.29244/jmpi.2022.9.2.76 · Cited by 3

An Overview of Plant-Based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics

Aydar, A. Y. (2023) · Springer eBooks · doi:10.1007/978-3-031-27443-5_1 · Cited by 3

Oilseed Meal as a Source of Protein: Introductory Remarks

Kumar, M., Kumari, N., Prakash, S., Sharma, N., Rajat, R., Radha, Sharma, K., Chandran, D., Eswaran, S., & Panesar, P. S. (2024) · Springer eBooks · doi:10.1007/978-3-031-47880-2_1 · Cited by 3

Comparative Evaluation of Nutritional Composition, Fatty Acid Profile and Sensory Attributes of Commercial Plant-Based Meat Analogues and Chicken Nuggets

Tahseen, A., Sathu, T., Muthupalani, M., Vasudevan, V. N., Irshad, A., John, P., Raji, K., & Basha, M. A. (2024) · Archives of Current Research International · doi:10.9734/acri/2024/v24i121010 · Cited by 3

Geleneksel et üretimi ve tüketimine alternatif: Et analogları

Küni̇li̇, İ. E., Dinç, S. Ö., & Çolakoğlu, F. A. (2022) · Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi · doi:10.28948/ngumuh.1159590 · Cited by 3

Environmental Impacts/Benefits/Risk of Food Analogues

Karaoğlan, S. Y., & Darıcı, M. (2024) · Springer eBooks · doi:10.1007/978-3-031-69872-9_17 · Cited by 2

Processing Technologies for Plant Protein Products

İşleroğlu, H. (2025) · Springer eBooks · doi:10.1007/978-981-96-4190-1_6 · Cited by 3

Development of a 3D-printable meat analogue product base using soy protein isolate and Ora-pro-nobis mucilage as a structuring ingredient

Sviech, F., Andreola, K., & Prata, A. S. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.108003 · Cited by 2

Advancing meat analogues with pea proteins: a comprehensive and systematic review of applications, 3D-printing and digestive properties

Abedini, A., Ghahremani, Y., Sani, M. A., Aryan, S., Shahbazpour, N., & Nayebzadeh, K. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100868 · Cited by 2

Is Plant Protein-Based Meat the Future? Exploring Recent Advances, Opportunities, and Challenges

Rana, Z. H., Mahmud, M. S., & Alam, M. K. (2025) · Food and Bioprocess Technology · doi:10.1007/s11947-025-04143-7 · Cited by 2

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Dincturk, H. C., Gundogan, R., Karaça, A. C., & Çapanoğlu, E. (2026) · Sustainable Food Proteins · doi:10.1002/sfp2.70048 · Cited by 3

From filets to fibers: Revealing the structural complexity of whole-cut chicken breast alternatives

van Seventer, N., Abello, N., Oosterlinck, F., & Nijsse, J. (2026) · LWT · doi:10.1016/j.lwt.2026.119077 · Cited by 2

Enhancing structural and sensory properties of HMMA using Thai jackfruit fiber: A sustainable by-product application

Thuy, D. T., Khiêm, C. T., Ngoc, H. B., Phuong, P. L. D., Thiệp, V. V., & Nguyen, T. M. N. (2026) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-026-04231-y · Cited by 2

Technical and Sensory Evaluation of Meat Analogs

Ramadhan, K., & Huda, N. (2026) · Springer eBooks · doi:10.1007/978-3-032-19713-9_5 · Cited by 2

Quinoa protein

Zhu, F. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-99909-0.00008-8 · Cited by 2

TRANSITION TO THE FUTURE: MEAT ANALOGUES & CULTURED MEAT

Nichita, A., Tylewicz, U., & Popa, M. E. (2023) · AgroLife Scientific Journal · doi:10.17930/agl2023116 · Cited by 2

Proteins for Analogue Foods

İşçimen, E. M., & Hayta, M. (2024) · Springer eBooks · doi:10.1007/978-3-031-69872-9_5 · Cited by 2

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

Análogos de carne

de Araujo, N. C., Brinques, G. B., & Gurak, P. D. (2021) · Segurança Alimentar e Nutricional · doi:10.20396/san.v28i00.8665640 · Cited by 1

The potential of Mexican plant–based ingredients in meat analogs formulation: opportunities and gaps in reformulated Mexican dishes

Bernal-Mercado, A. T., Heredia-Sandoval, N. G., Ayala-Zavala, J. F., & Gutiérrez‐Pacheco, S. L. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-21846-0.00023-x · Cited by 1

Application of functional ingredients in meat products for appetite regulation: A promising strategy to address overconsumption

Fu, M., Kumar, P., Sazili, A. Q., & Ismail‐Fitry, M. R. (2025) · Appetite · doi:10.1016/j.appet.2025.107949 · Cited by 1

Layered structuring of nutritional components in meat analogues by rolling droplet-interfacial polyelectrolyte complexation (RD-IPC)

Chng, V. J. Y., Chan, G., Lim, P. Y., Loh, H. X., Loo, L. S. W., Thong, A. Z., & Wan, A. C. A. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117173 · Cited by 1

Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea protein

Li, Y., Zhang, J., Liu, X., Zhang, D., Blank, I., Feng, X., Zhang, N., Liu, Z., Ding, X., Li, C., et al. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.103170 · Cited by 1

The Effect of Cold‐Temperature Storage on Lipid Stability, Physicochemical Characteristics and Texture Profiles of Plant‐Based Meat Analogues

Miller, O., Scarlett, C. J., & Akanbi, T. O. (2025) · Food Chemistry International · doi:10.1002/fci2.70038 · Cited by 1

Evaluating physicochemical, nutritional and sensory properties of plant-based surimi: A focus on protein source

Valizadeh, S., Mirzapour‐Kouhdasht, A., Lasciers, M., & Tahergorabi, R. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.103257 · Cited by 1

Wet-Spinning Technology for Plant-Based Meat Alternative: Influence of Protein Composition on Physicochemical and Textural Properties

Kumari, S., Kim, S.-H., Kim, C.-J., Hwang, Y.-H., & Joo, S.-T. (2025) · Foods · doi:10.3390/foods14223913 · Cited by 1

From ingredients to integration: Exploring the processing technologies and ingredients for pea and wheat-based meat alternatives and their social implications

Kalla-Bertholdt, A.-M., Weckowska, D. M., Laux, A. B., Voss, S., Dreher, C., & Rauh, C. (2025) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2025.104384 · Cited by 1

Processing properties of cell-wall disrupted macroalgae in plant-based meat and the concept of a sustainable algal modifier database

Chang, C. H., Tsai, S. H., Fan, C. H., Yang, C. M., Chiu, P. C., Tsai, Y. H., & Lee, M. Y. (2025) · Current Research in Food Science · doi:10.1016/j.crfs.2025.101265 · Cited by 1

Physicochemical and Structural Characteristics of Rice and Mushroom Protein-Based Meat Analogue Developed Using Steaming Process

Khapudang, R., & Siddiqui, S. (2025) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.5c00642 · Cited by 1

Balancing lubrication and structural integrity in 3D-printed plant-based meat analogues through partial oil substitution with aloe gel and flaxseed mucilage

Fan, Y., Annamalai, P. K., Bhandari, B., & Prakash, S. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112544 · Cited by 1

Molecular and functional characterization of an iron fortified plant based meat (IFPBM) for enhanced nutritional efficacy and cellular iron uptake

Prajapati, P., Singh, N., Singh, M., Dohare, R., Mittal, A., Sadhu, S. D., Chopra, R., & Garg, M. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.101827 · Cited by 1

Rheological and Textural Studies in 3D Printed Meat Analogs From Pea Protein Isolate: A Review

Noh, T. U., & Khalid, N. I. (2026) · Journal of Texture Studies · doi:10.1111/jtxs.70075 · Cited by 1

Effect of Ratio and Freeze–Thaw Cycles on Hydrogel Physochemical Properties Derived from Spirulina (Arthrospira platensis) Protein Concentrate and Carrageenan for Sausage Application

Wulandari, C. S., Setiowati, A. D., & Ningrum, A. (2026) · Food and Bioprocess Technology · doi:10.1007/s11947-026-04263-8 · Cited by 1

Throughput-driven control of fibrous, anisotropic structure and texture development in high-moisture soy extrudates

Man, S. M., Chiang, J. H., Osen, R., & See, X. Y. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102025 · Cited by 1

Microbial cultivation conditions impact the quality and techno-functional properties of microbial biomass for meat analogue applications

Sakarika, M., Chin, Y. L., Boon, N., & Keppler, J. K. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112877 · Cited by 1

Plant proteins for functional food gels: sources, extraction technologies, sustainable gelation approaches, and applications in food systems.

Eswaran, U. G. M., Gupta, R. K., Idrishi, R., Muthrajan, M., Rajan, D., Giridharaprasad, S., Kumar, S., Pipliya, S., Ravichandran, S., & Srivastav, P. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119898 · Cited by 2

Aproveitamento do mesocarpo da jaca verde (Artocarpus heterophyllus) na produção de alimento análogo a carne

Fernandes, C. G. P., de Castro, D. S., Primo, D. M. D. B., dos Santos, L. D. F. D., Soares, J. M., & de Melo, B. A. (2024) · Brazilian Journal of Animal and Environmental Research · doi:10.34188/bjaerv7n2-036 · Cited by 1

Composición nutricional de un producto tipo Hummus de Altramuz y Tomate deshidratado

Paz-Yépez, C., Zapata-Becerra, F., Gavilanes-Tomalá, M., & Campuzano-Vera, A. (2023) · 593 Digital Publisher CEIT · doi:10.33386/593dp.2023.2-1.1722 · Cited by 1

Physical properties & drying characteristics of soy insoluble fiber, soy skim and fiber-skim combination obtained from EAEP process

Yadav, A. (2021) · doi:10.31274/td-20240329-583 · Cited by 1

Desenvolvimento de estratégias analíticas limpas para a determinação de proteína e ureia em alimentos

Gonçalves, I. C. (2023) · doi:10.11606/d.64.2023.tde-31102023-100202

Caracterización de los ingredientes, composición nutricional y costos de sustitutos veganos de carnes de origen animal: un estudio en Perú y Reino Unido en el año 2021

Miranda, A. M. G. (2024) · Universidad Peruana de Ciencias Aplicadas (UPC) · doi:10.19083/tesis/671807

Fleisch- und Fischalternativen

McClements, D. J., Großmann, L., & Wagemans, A. M. (2024) · Springer eBooks · doi:10.1007/978-3-031-52639-8_6

The Production, Ingredients and Resulting Sensory Properties of Plant-Based Chicken Analogues

McSweeney, M. B. (2024) · Springer eBooks · doi:10.1007/978-3-031-69872-9_4

Lipid Stability Profiles of Uncooked Plant-Based Meat Burger Patties and Comparison of Their Textural and Sensory Properties with Traditional Beef Burger PattiesPreprint

Miller, O., Akanbi, T. O., & Scarlett, C. J. (2025) · SSRN Electronic Journal · doi:10.2139/ssrn.5139537

Soft Matter Structuring in Plant-based Meat Analogues

Henau, R. D., de Vries, A., & Rousseau, D. (2025) · Royal Society of Chemistry eBooks · doi:10.1039/9781837676699-00377

Future Outlook on Plant-Based and Animal-Based Meat Substitutes for Ensuring Food Security

Oh, Y.-N., Kim, H.-Y., & Lee, J. (2025) · Resources Science Research · doi:10.52346/rsr.2025.7.1.50

Alternative proteins from plant-based foods

Karabulut, G., Günal‐Köroğlu, D., & Yusufoğlu, B. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-31652-4.00015-5

Quality Characteristics of Gluten-Reduced High-Moisture Textured Vegetable Protein by Replacement of Gluten with Shiitake Mushroom (Lentinula edodes) Powder

Jeon, J., Jeong, S.-Y., Cho, Y. S., An, G.-H., Lee, C.-J., & Kim, K.-M. (2025) · Journal of the East Asian Society of Dietary Life · doi:10.17495/easdl.2025.10.35.5.447

Plant-based protein meat analogs and fish alternatives

Sengar, A. S., Mittal, A., & Tiwari, A. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-33955-4.00018-8

Recent Developments in Meat Alternatives

Sugumar, J. K., & Roy, A. (2025) · Springer eBooks · doi:10.1007/978-3-032-00575-5_10

Freezing as a structuring process for protein gels: process–structure relationship, material characterization, and comparison with meats

Caneschi, I. J., Longhi, D. A., Haminiuk, C. W. I., & Masson, M. L. (2026) · Sustainable Food Technology · doi:10.1039/d5fb00871a

Transglutaminase-assisted development of millet-legume-based mock meat

Joshi, R., Lohani, U. C., Shahi, N. C., Verma, A. K., Singh, A., Hussain, I., & Kumar, S. (2026) · Food and Humanity · doi:10.1016/j.foohum.2026.101070

Fatty acid composition of ground-beef products and their plant-based meat substitutes available in Hungary

Koczka, V., Marosvölgyi, T., Szabó, Z., Dergez, T., & Szabó, É. (2026) · Frontiers in Nutrition · doi:10.3389/fnut.2026.1732327

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Gel-based fascia analogs from soy lipophilic protein and 11S globulin for connective tissue simulation in plant-based meat

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Multifunctional role of Baker’s yeast in modulating structure, umami perception, and storage stability of high-moisture soy extrudatesPreprint

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Construction of a plant-based egg analogue via a multicomponent emulsion-gel strategy: Processing diversity, freeze-thaw stability and nutritional performance

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Enzymatic tailoring of potato proteins establishes multiscale structure–functionality relationships for plant-based meat analogue texture formationPreprint

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Chlorella vulgaris-enriched plant-based meat analogue: nutritional, vitamin B12 and techno-functional properties

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Freeze structuring unlocks minimal-processing strategies for legume texturization

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Alternative Protein Systems: A Bibliometric and Comparative Review of Sustainability, Functionality, and Future Food Systems

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Engineering soybean matrix structure: The regulatory role of carbohydrate architecture in protein assembly, nutrient fate, and bioaccessibility

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Evaluation of the Rheological, Textural, and Microstructural Properties of Plant-Based Meat Analogue: Effect of Date Fruit Fiber Particle Size and Composition

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Investigation of the production process for plant-based meat using soybean pulp (okara) fermented by Bacillus subtilis

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

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

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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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