… ‒polysaccharide, protein‒lipid, and protein‒water interactions significantly influence the …
of meat analogs. This review summarizes the roles of raw materials (moisture, protein type and …

… applied in restructured meat and meat analogues are … of restructured meat and meat
analogues. Other relevant methods like the fabrication of meat analogues using fibrous proteins as …

… shall encompass analogues that closely simulate animal whole-muscle meat in texture,
flavor, and appearance, and restructured products that mimic processed meats, such as burgers, …

… proteins into meat analogues is discussed in the context of the phase and state behavior of
plant proteins, … the denaturation temperature of the major protein fractions from soy is critically …

… Marinated, processed (salted) meats, restructured meat rolls and loaves, luncheon meats, …
examples of food with functional properties of gelatin proteins in meat and meat products. …

… Recent works [Citation98–102] report the application of these processes in manufacturing
protein fibers, not specifically to elaborate meat analogs, but that may provide elements for …

… It is undoubtable that the newly evolved plant protein based meat-analog (MA) or MA-based
food items would require some cooking (mostly heating) treatment before their consumption. …

… pea and oat protein. In summary, meat analogues produced with other plant proteins than soy
have a … in many investigations of meat analogues; most of them are studies on restructured …

… alternative for meat and meat products. Proteins are an integral part of meat analogs and
their functionalities have been extensively studied to mimic meat-like appearance and texture. …

… With an increasing consumer interest in meat analog … conventional meat products, jerky-type
foods are rich in proteins … , the protein quality of restructured jerky analogs was enhanced …