[HTML][HTML] The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs
Despite the advancements made in improving the quality of plant-based meat substitutes,
more work needs to be done to match the texture, appearance, and flavor of real meat. This …
more work needs to be done to match the texture, appearance, and flavor of real meat. This …
[HTML][HTML] The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs
C Senna, L Soares, MB Egea, SS Fernandes - Molecules, 2024 - mdpi.com
Eating practices are changing due to awareness about meat consumption associated with
social, ethical, environmental, and nutritional issues. Plant-based meat analogs are …
social, ethical, environmental, and nutritional issues. Plant-based meat analogs are …
Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste
The textured vegetable proteins (TVP) prepared by high-moisture extrusion (HME) are
becoming ideal substitutes for animal proteins due to their similar texture and taste of muscle …
becoming ideal substitutes for animal proteins due to their similar texture and taste of muscle …
Multihole nozzle-mediated high-moisture extrusion of soy proteins into fiber-rich structures
Y Zheng, J Xu, C Sun, Y Zhao, Y Cao, W Lu, Y Zhang… - Food …, 2024 - Elsevier
High-moisture extrusion (HME) is an appealing strategy for the production of textured
vegetable proteins (TVP) with meat-like structures. However, the processing parameters and …
vegetable proteins (TVP) with meat-like structures. However, the processing parameters and …
Influence of germination and pulse type on texture of high moisture meat analogs
Enhancing the texture profile of high moisture meat analogs (HMMAs) presents a notable
challenge, one that can potentially be addressed by diversifying the ingredients used. This …
challenge, one that can potentially be addressed by diversifying the ingredients used. This …
Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and …
S Ribes, L Aubry, M Kristiawan, I Jebalia… - Food Research …, 2024 - Elsevier
The influence of partial replacement of animal protein by plant-based ingredients on the
protein digestibility of beef burgers was investigated. Beef burgers were supplemented with …
protein digestibility of beef burgers was investigated. Beef burgers were supplemented with …
Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate
J Fu, Y Zheng, Y Gao, Y Zhang, C Sun, Y Fang - Food Biophysics, 2023 - Springer
Polysaccharides are widely applied in meat industries due to the excellent gelling, water-
holding, and thickening properties. In the current work, carrageenan (CAR), curdlan (CUR) …
holding, and thickening properties. In the current work, carrageenan (CAR), curdlan (CUR) …
Plant-based fascia tissues: Exploring materials and techniques for realistic simulation.
B Safdar, S Liu, J Cao, T Zhang, H Li, Z Pang, X Liu - Food Chemistry, 2024 - Elsevier
The growing demand for sustainable and ethical food options has led to significant
advancements in plant-based meat substitutes (PBMS). PBMS have made considerable …
advancements in plant-based meat substitutes (PBMS). PBMS have made considerable …
Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health …
Y Xie, L Cai, G Zhou, C Li - Food Research International, 2024 - Elsevier
In order to fully understand the nutritional heterogeneity of plant-based meat analogues and
real meat, this review summarized their similarities and differences in terms of ingredients …
real meat, this review summarized their similarities and differences in terms of ingredients …
Inducing melt elongation flow and controlling cooling temperature facilitate the texturization of high-moisture soy protein extrudates
Y Zheng, Z Gu, C Sun, Y Zhao, Y Cao, W Lu, Y Zhang… - Food …, 2024 - Elsevier
The texturization of high-moisture extrudates is crucial for assessing their texture and
palatability. Inducing melt elongation flow and controlling cooling temperature are effective …
palatability. Inducing melt elongation flow and controlling cooling temperature are effective …