ReviewFoods (Basel, Switzerland)2021
Functionality of Ingredients and Additives in Plant-Based Meat Analogues.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 132 papers.
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Who cites it
132 citing papers in PubMed.
- Parents' and Children's Perceptions and Attitudes Towards Traditional and Novel Plant-Based Meat Alternatives: A Scoping Review.Nutrition reviews · 2026Article
- Development of a Soy-Pea-Based Nugget Using Texturized Commercial Products: Physicochemical and Sensory Evaluation.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Effects of Extrusion Process Variables on the Physicochemical and Textural Properties of Isolated Rice Protein-Enhanced Low-Moisture Meat Analogs.Foods (Basel, Switzerland) · 2026Article
- Upcycling of Mixed Fruit Juice By-Products for Flour Production and Application in Plant-Based Burgers.Journal of food science · 2026Article
- Evaluation of drying method and various level of chickpea powder on the quality characteristics of emulsified model sausages.Animal bioscience · 2026Article
- Apple Pomace in Ready-to-Eat Plant-Based Meat Analogs: Functionality, Challenges, and Opportunities.Foods (Basel, Switzerland) · 2026Review
- Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By-Product in Plant-Based Burgers.Food science & nutrition · 2026Article
- Development and Characterization of a Plant-Based Chicken Nugget Analogue Based on Extruded Sacha Inchi Cake, Textured Soy Protein, and Wheat Gluten.Molecules (Basel, Switzerland) · 2026Article
- Textural Optimization of Plant-Based Patties with Textured Fibrous Soy Protein and Konjac Glucomannan: A Response Surface Methodology Approach Targeting Springiness.Foods (Basel, Switzerland) · 2026Article
- Advances in Alternative Protein Design: Nutritional Constraints, Sensory Limits, and Computational Solutions.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Rheology-Guided and CFD-Integrated Analysis of Non-Isothermal Gelation Kinetics in a Three-Stage Cooling Die for Soy Protein Concentrate Extrusion.Gels (Basel, Switzerland) · 2026Article
- Nutritional and sensory evaluation of a formulated Hanwoo beef patty and commercial plant-based alternatives.Food science of animal resources · 2026Article
- The Impact of Varying Enzymatic Pretreatment Durations of Wheat Gluten on the Flavour Characteristics of High-Moisture Plant-Based Extrudates.Foods (Basel, Switzerland) · 2026Article
- Structural, Textural, and Functional Properties of Plant-Based Meat Analogs Prepared by High-Moisture Extrusion of Soy-Wheat-Mung Bean Multi-Protein System.Foods (Basel, Switzerland) · 2026Article
- Exploring the Impact of Lipid Structure and Composition on the Digestion of Next-Generation Meat and Dairy Analogues.Foods (Basel, Switzerland) · 2026Review
- A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured Meat.Gels (Basel, Switzerland) · 2026Review
- Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life.Foods (Basel, Switzerland) · 2026Review
- Role of Starch Type in Gel-like Network Formation of Extruded Meat Analogs.Gels (Basel, Switzerland) · 2026Article
- Comparing AI agents and machine learning for predicting mechanical and rheological properties of dense food structures.Current research in food science · 2026Article
- Multi-attribute prediction of protein composition and hardness using semantic segmentation for 3D-Printed plant-based meat analogues.Current research in food science · 2026Article
72 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).
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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.