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Critical review of cultivated meat from a Nordic perspective

Trends in Food Science and Technology
Martin Krøyer Rasmussen   +2 more
exaly  

Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel

Food Hydrocolloids
Xuanting Liu
exaly  

Beyond meat? The market for meat substitutes is way overdone

2019
openaire   +1 more source

Vegetable protein granules as meat substitutes

Trends in Food Science & Technology, 1996
openaire   +1 more source

Scientific Advances in Meat Substitute Technologies

Subhasree Ray, Shoba Suri
openaire   +1 more source
2. zero hunger
13. climate action
12. responsible consumption
meat substitutes
cultured meat
meat alternative
alternative protein
3. good health
fat substitute
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