Even though plant proteins are more plentiful and affordable than animal proteins in
comparison, direct usage of plant-based proteins (PBPs) is still limited because PBPs are …

Meat analogs produced by high moisture extrusion (HME) are considered to be one of the
products that have great potential for replacing real meat. The key issue as a meat analog is …

Meat analogue is a food product mainly made of plant proteins. It is considered to be a
sustainable food and has gained a lot of interest in recent years. Hybrid meat is a next …

Analogous to those of natural animal muscle fibers is considered to be a major challenge in
improving the texture of meat analog foods. Herein, in this current work, a facile and effective …

Legume seed storage proteins can be induced to form amyloid fibrils upon heating at low
pH, which could improve their functionality for use in food and materials. However, the …

In recent years, there have been significant developments in plant proteins production for
meat and fish analogues. Some of the key developments include the use of new plant …

Whether proteins in meat analogues (MAs) have the ability to provide equivalent nutrition as
those in animal meat remains unknown. Herein, a MA was produced by high-moisture …

Wet-spinning receives increasing interest as a potential method for mimicking natural animal
muscle fibers. Here we systematically studied the effect of type and content of salt ions on …

Food microstructure design has become an important research area in artificial food
manufacturing. The fibrous structure is one of the most critical elements since it is the …

Highlights•Protein digestibility in MAs is associated with their nutritional values.•Formulation
and processing conditions affect MA protein digestion.•Protein digestion in MAs is …