Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food
additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with …

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 …

With the rapid growth of the world's population, the demand for meat is gradually increasing.
The emergence and development of plant-based meat alternatives (PBMs) offer a good …

The global meat substitute industry is estimated to be worth $8.1 billion by 2026. Prevailing
health consciousness among consumers and their concern for the future environment has …

Yeast protein (YP) has generated significant interest due to its potential for high production
efficiency and nutritional value. This study investigated the effects of YP ratios (0–50%) on …

The interactions of starch with lipids, proteins, and or other major food components during
food processing are inevitable. These interactions could result in the formation of V-type or …

Hemin has potential application value in plant-based meat analogues. However,
mechanisms of interaction between hemin and plant protein are unclear. In this study, soy …

This study explored the use of millets flours as a secondary ingredient with soy protein
isolate (SPI) to develop fibrous high moisture meat analogue (HMMA). Three millets …

The popularity of plant‐based proteins has increased, and mung bean protein (MBP) has
gained immense attention due to its high yield, nutritional value, and health benefits. MBP is …

High moisture extrusion processing (HMEP) is gaining attention in the plant-based food
industry to obtain meat-like textures from different vegetal protein sources. The aim of this …