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Production of Meat Analogs and Consumer Preferences
Due to changes in consumer behavior about meat consumption brought on by health, ethical, and sustainability concerns, plant-based meat alternatives...
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Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs
This study investigated the physico-chemical and textural properties of 3D-printed pea protein-only and pea protein-chicken-based hybrid meat...
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Intervening Effect of Polysaccharides on Structured Soy-Based Meat Analogs by High-Moisture Extrusion
This study investigates the impact of four polysaccharides on enzyme-modified soybean protein concentrate (ESPC) within a high-water extrusion...
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Improving the quality of gluten-free plant-based meat analogs based on soy protein isolate with insoluble soy fibers and low acyl gellan gum
This study describes the effects of incorporating insoluble soy fiber and low acyl gellan gum as an alternative for wheat gluten in plant-based meat...
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Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger
Even with the growing consumption of plant-based products, the consumption of soy-based products is still a limitation due to the off-flavor of soy....
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Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs
Edible insects have been part of the eating habits of several cultures over the years. They are recognized as a promising nutritional and sustainable...
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Downstream Processes for Cultivated Meat
Cultivated meat production is being developed worldwide and is gaining traction. Whether the technology becomes a staple in the food industry,...
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Seaweed-Based Recipes for Food, Health-Food Applications, and Innovative Products Including Meat and Meat Analogs
Seaweeds grow in a surplus amount in water bodies, out of which a bulk of marine algae are palatable and safe for human use. Edible seaweeds are...
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Meat and Fish Alternatives
A sustainable food system transition requires the reduction in consumption of meat and fish products and plant-based analogs are a promising...
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Fortification of Plant-Based Food Analogs
Plant-based food analogs are becoming more common for numerous reasons. However, agricultural practices have raised environmental concerns, forcing...
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Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges
The global meat substitute industry is estimated to be worth $8.1 billion by 2026. Prevailing health consciousness among consumers and their concern...
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Stretchable zein-coated alginate fiber for aligning muscle cells to artificially produce cultivated meat
Numerous studies have explored the cultivation of muscle cells using non-animal materials for cultivated meat production. Achieving muscle cell...
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In vitro Digestibility and Gastrointestinal Fate of Plant-based Chicken Analogs Prepared Using a Soft Matter Physics Approach
In this study, the potential gastrointestinal fate of a plant-based chicken analog prepared using a soft matter physics approach was compared to that...
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Impact of Batter Coating, Freezing, and Storage on Meat-analog Based Parfried Foods Mass, Structure, and Physicochemical Changes
This study investigated the evolution of mass-exchange, physicochemical, mechanical, thermal, and structural properties of meat analog (MA)-based...
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Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues
Adding value to food industry by-products, like sunflower meal (SFM), through their utilization as ingredients in new food products can improve...
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Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products
Thermoplastic extrusion is important in processing a wide variety of food products. In this paper, the effects of different extrusion conditions,...
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Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues
Meat is a major source of high protein food for human beings, but livestock animals inevitably have negative consequences for environmental change....
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Muscle tissue engineering in fibrous gelatin: implications for meat analogs
Bioprocessing applications that derive meat products from animal cell cultures require food-safe culture substrates that support volumetric expansion...
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Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate
Polysaccharides are widely applied in meat industries due to the excellent gelling, water-holding, and thickening properties. In the current work,...
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Plant-Based Protein Processing and Texture Properties
Plant-based protein products, such as meat and cheese analogs and plant-based milk, mimic the appearance, flavor, and texture of animal products....