ReviewFrontiers in nutrition2022
Technological interventions in improving the functionality of proteins during processing of meat analogs.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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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.
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Who cites it
16 citing papers in PubMed, 64 citations in OpenAlex.
- Impact of Soy Protein Concentrate and Storage on the Safety, Quality and Shelf Stability of Beef Patties.Food science & nutrition · 2026Article
- Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook.Comprehensive reviews in food science and food safety · 2025Review
- 3D bioprinting of plant and animal cell-based hybrid food.Nature communications · 2025Article
- Techno-functionality of pea protein isolate: Influence of ultrasound and high-pressure homogenization modification methods.Ultrasonics sonochemistry · 2025Article
- Peas (Molecules (Basel, Switzerland) · 2025Review
- Plant-Based Alternatives to Meat Products.Foods (Basel, Switzerland) · 2025Review
- Nutritional Quality, Safety and Environmental Benefits of Alternative Protein Sources-An Overview.Nutrients · 2025Review
- Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions.Current research in food science · 2025Article
- Exploring Sustainable Future Protein Sources.Food science of animal resources · 2025Review
- Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein byFoods (Basel, Switzerland) · 2024Article
- Current challenges of alternative proteins as future foods.NPJ science of food · 2024Review
- Effects of extrusion conditions on the morphological, functional, and sensory properties of soy press cake extrudates.Heliyon · 2024Article
- Extraction, Modification, Biofunctionality, and Food Applications of ChickpeaFoods (Basel, Switzerland) · 2024Review
- An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product.Gels (Basel, Switzerland) · 2023Review
- Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat.Gels (Basel, Switzerland) · 2023Article
- Developments in Plant Proteins Production for Meat and Fish Analogues.Molecules (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
11 authors at 6 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in imparting texture, nutritive value, and organoleptic attributes to meat analogs. Processing of suitable proteins from vegetable, mycoproteins, algal, and single-cell protein sources remains a challenge and several technological interventions ranging from the isolation of proteins to the processing of products are required. The present paper reviews and discusses in detail various proteins (soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass) and their suitability for meat analog production. The review also discusses other associated aspects such as processing interventions that can be adapted to improve the functional and textural attributes of proteins in the processing of meat analogs (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, and freeze structuring). '.
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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.