Consumers are increasingly demanding foods that are more ethical, sustainable and
nutritious to improve the health of themselves and the planet. The food industry is currently …

Meat analogue research and development focuses on the production of sustainable
products that recreate conventional meat in its physical sensations (texture, appearance …

High‐moisture extrusion cooking (HMEC) is an efficient method for converting proteins and
polysaccharides into fibrous structure that is used in the industrial production of meat …

The modern food system is characterized with high environmental impact, which is in many
cases associated with increased rates of animal production and overconsumption. The …

Abstract Background Plant-based proteins (PBPs) are receiving growing attention globally
due to their potential to formulate meat analogues. These products are being created to …

Due to environmental and ethical concerns, meat analogs represent an emerging trend to
replace traditional animal meat. However, meat analogs lacking specific sensory properties …

The development of plant-based meat is drawing considerable attention from scientific and
industrial communities. In this frame, textured vegetable proteins (TVP) are gaining a …

In this paper, we review the physicochemical phenomena occurring during the structuring
processes in the manufacturing of plant-based meat analogs via high-moisture-extrusion …

There is currently an increasing trend in the consumption of meat analogs and fat substitutes
due to the health hazards by excessive consumption of meat. Simulating the texture and …

This study investigated meat analogs produced using low-moisture extrusion from oat and
pea protein blends at ratios 20: 80, 30: 70, 50: 50, and 70: 30. Response surface …