ReviewFoods (Basel, Switzerland)2022
Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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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.
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Who cites it
8 citing papers in PubMed, 37 citations in OpenAlex.
- From Farms to Labs: The New Trend of Sustainable Meat Alternatives.Food science of animal resources · 2025Review
- A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies.Food science of animal resources · 2025Review
- An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea.Food science of animal resources · 2025Review
- Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives.Foods (Basel, Switzerland) · 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
- Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects.Foods (Basel, Switzerland) · 2023Review
- Mimicking Wagyu beef fat in cultured meat: Progress in edible bovine adipose tissue production with controllable fatty acid composition.Materials today. Bio · 2023Article
- A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients.Frontiers in nutrition · 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
7 authors at 1 institution in 1 country.
Funding
Abstract
Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients. The market is growing rapidly and appears to have a promising future due to the broad culinary applicability of such products. Based on the analysis and summary of the relevant literature in the recent five years, this review summarizes the effects of raw materials and production methods on the structure and quality of specific components (tissue protein and simulated fat) in plant-based meat alternatives. Furthermore, the important roles of tissue and simulated fat as the main components of recombinant plant-based meat alternatives are further elucidated herein. In this paper, the factors affecting the structure and quality of plant-based meat alternatives are analyzed from part to whole, with the aim of contributing to the structural optimization and providing reference for the future development of the plant meat industry.
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.