ReviewMolecules (Basel, Switzerland)2021
Plant-Based Seafood Analogs.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
33 citing papers in PubMed, 1 synthesis or guideline pooled it, 120 citations in OpenAlex.
- Mapping the evidence of novel plant-based foods: a systematic review of nutritional, health, and environmental impacts in high-income countries.Nutrition reviews · 2025Pooled it
- Review
- Drying-Induced Structural and Oxidative Transformations in Sustainable Proteins: Impact on Physicochemical Properties and Flavor-Binding Functionality.Foods (Basel, Switzerland) · 2026Review
- Emerging Technologies in Blue Foods: Production, Processing, and Omics Perspectives.Foods (Basel, Switzerland) · 2026Review
- Seafood not from the sea: examining consumer behavioral intentions toward plant-based seafood.Frontiers in nutrition · 2026Article
- Evolution of the structure and rheology of processed seaweed Ulva spp. during in vitro digestion.NPJ science of food · 2025Article
- Combined Effects of Carrageenan and Konjac Gums on the Physicochemical Properties of a Plant-Based Smoked Salmon Analog.Foods (Basel, Switzerland) · 2025Article
- Comprehensive Textural Characterization of Tuna Muscle to Drive Development of Plant-Based Analogs.Journal of texture studies · 2025Article
- Plant-Based Analogs: Potential Chemical Risks & Mitigation Strategies.Journal of food science · 2025Review
- Influence of Light Regimes on Production of Beneficial Pigments and Nutrients by Microalgae for Functional Plant-Based Foods.Foods (Basel, Switzerland) · 2025Review
- Bioactive Compounds in Seafood: Implications for Health and Nutrition.Food science & nutrition · 2025Review
- Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods.Gels (Basel, Switzerland) · 2025Review
- Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis.Foods (Basel, Switzerland) · 2025Review
- Nutritional Quality of Plant-Based Fish and Seafood Analogs: A Study of the Italian Market.Foods (Basel, Switzerland) · 2025Article
- Physicochemical and sensory characterization of raw tuna muscle for plant-based fish analogs development purposes.Heliyon · 2024Article
- A narrative review: 3D bioprinting of cultured muscle meat and seafood products and its potential for the food industry.Trends in food science & technology · 2024Article
- Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood.Food chemistry: X · 2024Review
- Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods.Current research in food science · 2024Review
- Algal protein-based 3D-printed fish-analogs as a new approach for sustainable seafood.Current research in food science · 2024Article
- The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
There is a growing global need to shift from animal- towards plant-based diets. The main motivations are environmental/sustainability-, human health- and animal welfare concerns. The aim is to replace traditional animal-based food with various alternatives, predominantly plant-based analogs. The elevated consumption of fish and seafood, leads to negative impacts on the ecosystem, due to dwindling biodiversity, environmental damage and fish diseases related to large-scale marine farming, and increased intake of toxic substances, particularly heavy metals, which accumulate in fish due to water pollution. While these facts lead to increased awareness and rising dietary shifts towards vegetarian and vegan lifestyles, still the majority of seafood consumers seek traditional products. This encourages the development of plant-based analogs for fish and seafood, mimicking the texture and sensorial properties of fish-meat, seafood, or processed fish products. Mimicking the internal structure and texture of fish or seafood requires simulating their nanometric fibrous-gel structure. Common techniques of structuring plant-based proteins into such textures include hydrospinning, electrospinning, extrusion, and 3D printing. The conditions required in each technique, the physicochemical and functional properties of the proteins, along with the use of other non-protein functional ingredients are reviewed. Trends and possible future developments are discussed.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.