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 …

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 …

The potential for using rapeseed protein concentrate (RPC) as a novel protein source for
meat analogues was investigated using shear cell technology with RPC-only and RPC …

In this study, yeast and soy protein at different ratios (0: 1, 1: 9, 2: 8, 3: 7, 4: 6, and 5: 5) were
used to produce meat analogues (MA) via high-moisture extrusion. According to color …

The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental,
health, and ethical concerns, yet replicating the sensory attributes of animal meat remains …

In this study, the influence of iota carrageenan (IC) addition at different steps to the protein
blends based on pea protein isolate (PPI) and wheat gluten (WG) as well as hydration …

This review discusses the use of starch in plant‐based meat replacing products. Starch is
often added to meat and meat replacing products as a functional ingredient. The function of …

Many of the currently used binding agents such as methylcellulose are not clean label. A key
property of binding agents or so-called “food glues” is their stickiness, a property that is …

The required raw material properties and the mechanisms behind fibrous structure formation
during high moisture extrusion cooking (HMEC) to produce plant-based meat analogues are …