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Structure analysis and quality evaluation of plant‐based meat analogs
Journal of Texture Studies, 2022AbstractThe growing world's population increases the demand of proteins. Meat products as the major source of high protein food are facing environmental impacts and animal welfare issues. Therefore, plant‐based meat analogs are developed and gain a foothold in global markets. The structure design, sensory attributes and nutrient characteristics of meat
Jialing Fu +5 more
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THERMAL DIFFUSIVITY OF MODEL MEAT ANALOG SYSTEMS
Journal of Food Science, 1980ABSTRACT Model meat analogs composed of soy spun fiber, egg albumen, and wheat gluten were thermally processed at five different temperatures under transient heat transfer conditions. Thermal diffusivity values were obtained during this period using Dickerson's method.
S. S. H. RIZVI +2 more
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Meat and dairy analogs from vegetable proteins
Journal of the American Oil Chemists' Society, 1979AbstractThe enormous pressures for protein food products in the coming decades, brought on by world population increases, will be solved through the extension of traditional animal protein foods with vegetable proteins and through the development of food products based on vegetable proteins alone.
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Structuring meat analogs by citrus fiber with reduced salt intake
Journal of Food Science, 2023Abstract In this study, we investigated the effect of addition of citrus fiber (CF; 5% and 10%, which consists mainly of soluble pectin and insoluble cellulose) on physical properties and microstructure of meat analogs based on soy protein isolate and wheat gluten using high‐moisture extrusion. Layered structure
Yanlei Li +4 more
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Projected future trends of plant-based meat analogs
Demand for food continues to rise with many factors affecting the demand and supply side. Prominent among them are concerns about personal health, animal welfare, and environmental considerations. Plant-based meat analogs have emerged as a possible response to the heavy environmental and health impacts of animal meat-sourced food options.Bogueva, Diana, Marinova, Dora
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Development of plant-based meat analogs using 3D printing: Status and opportunities
Trends in Food Science and Technology, 2023CHAO CHHYCHHY, Ya-Xin Wen
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Application of lipids and their potential replacers in plant-based meat analogs
Trends in Food Science and Technology, 2023Jinchuang Zhang
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Development of meat analogs: Focus on the current status and challenges of regulatory legislation
Comprehensive Reviews in Food Science and Food Safety, 2023Ming-Wu Zang
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Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review
Food Research International, 2023Yuting Ding
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High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review
Food Reviews International, 2023Valérie Guyony +2 more
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