ReviewFoods (Basel, Switzerland)2022
Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review.
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 29 papers.
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
29 citing papers in PubMed.
- Characterization of Fibrous Protein Gel Network Properties in Brewer's Yeast-Enhanced Meat Analogs Produced by High-Moisture Extrusion.Gels (Basel, Switzerland) · 2026Article
- Germinated Andean Lupin Whole Flour as a Partial Soy Protein Isolate Substitute for the Development of High-Moisture Extruded Meat Analogues: Chemometric Evaluation of Technological Properties and Nutritional and Functional Characterization.Foods (Basel, Switzerland) · 2026Article
- Influence of temperature and storage time on microplastic release from packaged sausages.Scientific reports · 2026Article
- Impacts of Single and Sequential Enzymatic Extraction on the Functional Properties of Khao Dawk Mali 105 Rice Bran Proteins at Two Maturity Stages.Foods (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
- Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook.Comprehensive reviews in food science and food safety · 2025Review
- Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies.Foods (Basel, Switzerland) · 2025Article
- Plant-Based Alternatives to Meat Products.Foods (Basel, Switzerland) · 2025Review
- Pulse Proteins: Processing, Nutrition, and Functionality in Foods.Foods (Basel, Switzerland) · 2025Review
- Mushroom mycelia as sustainable alternative proteins for the production of hybrid cell-cultured meat: A review.Journal of food science · 2025Review
- Consumer Expectations for Cream Cheese: A Category Appraisal Study in the United Kingdom with Dairy and Plant-Based Variants in Various Flavours.Foods (Basel, Switzerland) · 2025Article
- Modulating the aroma and taste profile of soybean using novel strains for fermentation.Current research in food science · 2025Article
- Exploring Sustainable Future Protein Sources.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
- Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges.Current nutrition reports · 2024Review
- Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein byFoods (Basel, Switzerland) · 2024Article
- Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages.Foods (Basel, Switzerland) · 2024Article
- Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review.Foods (Basel, Switzerland) · 2024Review
- Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
This study aimed to conduct a systematic literature review (SLR) of the research performed in the plant-based meat analogues area. Historical, current, and future tendencies are discussed. The paper offers a comprehensive SLR coupled with a bibliometric analysis of the publication from 1972 to January 2022. The articles were obtained using a research string and precise inclusion and exclusion criteria from two prominent databases, Scopus and Web of Science (WoS). The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) flow technique was used to describe the data screening and selection. In total, 84 publications were selected for further analysis after a thorough literature assessment. From this study, six main themes were identified: (1) objectives of the study; (2) type of plant protein; (3) product type; (4) added ingredients; (5) texturization technique; and (6) quality assessment considered in the studies. Recent trends in publication imply that meat analogue technology is gaining prominence. This review revealed significant research on improving meat analogues via texturization. Even though extrusion is used industrially, the technique is still in its infancy and needs improvement. Future studies should focus more on fiber and protein-protein interactions, macromolecule conformation and mechanisms, diversifying or improving current methods, sensory attributes, and gastrointestinal absorption rate of each novel protein ingredient.
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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.