Toward Diverse Plant Proteins for Food Innovation
This review highlights the development of plant proteins from a wide variety of sources, as
most of the research and development efforts to date have been limited to a few sources …
most of the research and development efforts to date have been limited to a few sources …
[HTML][HTML] Structure of pea protein-based complexes on high-moisture extrusion: Raw materials and extrusion zones
W Jiang, J Feng, X Yang, L Li - LWT, 2024 - Elsevier
Recent studies have shown a trend towards using materials containing multiple proteins by
high-moisture extrusion in plant-based meat analogs (PBMA). However, research on the …
high-moisture extrusion in plant-based meat analogs (PBMA). However, research on the …
Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on physicochemical properties, flavour and proteome changes
Y Li, X Liu, J Zhang, Z Yang, C Zhou, P Wu, C Li, X Xu… - Food Chemistry, 2025 - Elsevier
Integrating plant proteins into meat products offers a sustainable way to reduce the
environmental impact of meat consumption while satisfying the growing flexitarian …
environmental impact of meat consumption while satisfying the growing flexitarian …
[HTML][HTML] Evaluating the effects of insoluble date fruit (Phoenix dactylifera L.) fibers on meat analogue patties composed of pea and wheat protein isolates
S Rasul, M Tarique, AOH Alkaabi, A Kamal-Eldin… - Food Research …, 2024 - Elsevier
This study aimed to evaluate the effects of date pomace fibers (DF) on the physicochemical
properties of plant-based ground patty analogues. Previously optimized pea and wheat …
properties of plant-based ground patty analogues. Previously optimized pea and wheat …
[HTML][HTML] Plant Taxa as Raw Material in Plant-Based Meat Analogues (PBMAs)—A Patent Survey
K Kostrakiewicz-Gierałt - Nutrients, 2024 - pmc.ncbi.nlm.nih.gov
Background/Objectives: The environmental problems associated with meat production, the
pain and distress of animals, and health problems have contributed to the increased …
pain and distress of animals, and health problems have contributed to the increased …
Formulation of plant-based meat alternatives and its optimization by experimental design using response surface methodology
TA Devi, R Rahul, HM Joshua, N Naveen… - Sustainable Food …, 2024 - pubs.rsc.org
The trend of adopting plant-based foods as a substitute for meat is on the rise due to their
nutritional benefits. In an effort to develop meat alternatives, response surface methodology …
nutritional benefits. In an effort to develop meat alternatives, response surface methodology …
Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture …
YR Zhao, N Peng, YQ Li, Y Liang, ZW Guo, CY Wang… - Food …, 2024 - Elsevier
Recently, plant-based meat analogues (MAs) have received increased attention as a
sustainable diet. In this study, MAs were prepared from pea protein isolate (PPI) and wheat …
sustainable diet. In this study, MAs were prepared from pea protein isolate (PPI) and wheat …
Binding and distribution regularity of water molecules in high-moisture textured Antarctic krill (Euphausia superba) meat
S Xia, J Song, C Ma, T Hao, Y Hou, Z Li, Y Xue, C Xue… - Food Chemistry, 2025 - Elsevier
High-moisture extrusion technique with the advantage of high efficiency and low energy
consumption is a promising strategy for processing Antarctic krill meat. Consequently, this …
consumption is a promising strategy for processing Antarctic krill meat. Consequently, this …
Exploring textural, solubility and rheological characteristics of high‐moisture extruded meat analogues: effects of wheat gluten and rice protein incorporation in pea …
This research explores the development of high‐moisture meat analogues (HMMA) by
blending wheat gluten (WG) and rice protein (RP) with pea protein isolate (PPI) in a twin …
blending wheat gluten (WG) and rice protein (RP) with pea protein isolate (PPI) in a twin …
An exploration of alternative proteins as a potential sustainable solution to meeting the nutritional needs of the ever‐increasing global population
CD Munialo - International Journal of Food Science & …, 2024 - Wiley Online Library
Proteins of animal origin have been used in various food formulations as they have been
shown to possess excellent techno‐functional properties such as gel formation …
shown to possess excellent techno‐functional properties such as gel formation …