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Lipid oxidation in soy-based meat analogues
2023In den letzten Jahren stieg die Nachfrage an Fleischalternativen stetig, weil vegetarische und vegane Ernährungsweisen an Popularität zugenommen haben. Tofu und Tempeh sind zwei oft konsumierte Produkte, die sich durch eine einfache Zubereitung und einen guten Nährwert auszeichnen.
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Multi-scale approach: Structure–texture relationship of meat and meat analogues
Physics of FluidsPlant-based meat analogues are considered a sustainable substitute for meat. However, the current attempts to reproduce the visible fibrous structure on a macro scale (1 mm) have not yet achieved the desired texture properties. The role of the meso-scale fiber structure (50–200 μm) in the meat texture remains uncertain.
Elle Ina Wilhelm +5 more
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Introduction: general overview of meat analogues and meat replacers
2023Gonzalo Delgado-Pando +2 more
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Structuring the meat analogue by using plant-based derived composites
Journal of Food Engineering, 2021Oni Yuliarti
exaly
Effect of salt on solution behavior of spinning medium and properties of meat analogue fibers
Food Hydrocolloids, 2023Jiao Liu
exaly
Importance of being analogue: Female attitudes towards meat analogue containing rapeseed protein
Food Control, 2021Marija Banović
exaly