High‐moisture extrusion cooking (HMEC) is an efficient method for converting proteins and
polysaccharides into fibrous structure that is used in the industrial production of meat …

The development of plant-based meat analogues has become a significant challenge for the
food industry in recent years due to the increasing demand for sustainable and healthier …

To better understand the microbial quality and safety of plant-based meat analogues, this
study investigated the changes of native microflora present in soy-and pea-based meat …

Plant-based meat analogs have been shown to cause less harm for both human health and
the environment compared to real meat, especially processed meat. However, the intense …

Population growth and the rising enthusiasm for meat consumption in develo** countries
have increased the global demand for animal protein. The limited increase in traditional …

This study utilized different plant-based composites to develop restructured meat-analog
(MA). Physicochemical, thermal, mechanical, structural, and sensory properties of …

Research regarding meat analogues is mostly based on formulation and process
development. Information concerning their safety, shelf life, and long-term nutritional and …

Texture profile of meat-analog (MA) based fried food products is a complex structure, and
rarely studied subject. MA-based fried products mechanical-texture-profile were considered …

Recently, plant-based food has become important in the global food market. The increasing
demand for plant-based food is a consequence of the increase in both environmental …

Climate change and changing consumer demand are the main factors driving the protein
transition. This shift toward more sustainable protein sources as alternatives to animal …