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

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 …

Growing demand for sustainable food has led to the development of meat analogs to satisfy
flexitarians and conscious meat-eaters. Successful combinations of functional ingredients …

Background Plant-based meat analog production is a strategy for simulating a novel form of
meat and has driven the interest of researchers in replacing animal meat consumption …

Background Owing to the rapid growth of the world's population and the consequent effects
on the consumption of natural resources, we are facing increasing shortages in availability …

Meat analogue products are considered to help consumers reducing their meat
consumption. Their key success factor is their high similarity in sensory properties compared …

Protein-polysaccharide interactions are crucial for develo** plant-based food products.
This study evaluated the impacts of κ-carrageenan (KC) on the gelling behaviors …

This study investigated different plant-based composites to develop plant-based meat
alternatives that have unique texture profiles using an innovative process of freeze …

This study aimed to conduct a systematic literature review (SLR) of the research performed
in the plant-based meat analogues area. Historical, current, and future tendencies are …

The application of plant proteins in new food products is rapidly expanding worldwide driven
by consumers demanding healthy, sustainably produced, and non-animal proteins. Major …