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

Background In recent years, the market value of plant-based meat analog (PMA) foods has
reached US $7.9 billion. The development of PMA products has become an important …

Plant-based meat analogs are likely to have different gastrointestinal fates than real meat
products due to differences in their compositions and structures. Here, we compared the …

The texture, appearance and juiciness of meat analogues should resemble meat as much
as possible to enhance their adoption by consumers. The effects of the addition of different …

With the world continuing to push toward modernization and the consumption of processed
foods growing at an exponential rate, the demand for texturizing agents and natural …

This study evaluated the effect of addition of 14 different hydrocolloids that are commonly
used in meat industry as texture modifiers, with a view to screen and categorise …

This article has been developed with the aim of reviewing the different sources, structure,
extraction, composition, properties and health benefits of plant gums. Gums are known for …

Meat analogs produced through extruded products, such as texture vegetable protein (TVP)
with the addition of various plant-based ingredients are considered the products that have …

This study proposed a method to produce the low-calorie surimi by inserting a protein
substitute (PS) solution composed of carrageenan into surimi using coaxial three …

In this study, β-glucan (BG) was mixed with soy protein isolate (SPI) according to mass ratio
of 0%, 1%, 2%, 3%, 4% and 5%, and the BG-SPI blends were subjected to low moisture …