Many consumers are adopting plant‐centric diets to address the adverse effects of livestock
production on the environment, health, and animal welfare. Processed plant‐based foods …

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 …

Plant-based protein gels are being developed for the creation of meat analogs, but it is still
challenging to mimic the fibrous structure and texture of real meat products, due to 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 …

Insoluble dietary fiber (IDF) was commonly present in feedings during extrusion for
preparing plant protein-based meat analogs. The aim of this study was to investigate the …

Background Climate change is a serious challenge for all humans, and global net-zero
targets can only be achieved with collaborative endeavors from various industries. Citrus is …

Interest in meat analogs has grown as consumers demand foods that are better for the
environment, health, and animal welfare. However, many consumers are not incorporating …

Yeast protein (YP) has generated significant interest due to its potential for high production
efficiency and nutritional value. This study investigated the effects of YP ratios (0–50%) on …

RuBisCo from duckweed is a sustainable source of plant proteins with a high water-solubility
and good gelling properties. In this study, we examined the impact of RuBisCo concentration …

Pectin has been extensively used in the manufacture of plant-based meat analogs, a
worldwide research hotspot in recent years. Although the market grows extremely fast, the …