ArticleGels (Basel, Switzerland)2023
A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein.
Article in Gels (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 24 citations in OpenAlex.
- Carbohydrate-Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full-Fat Systems.Comprehensive reviews in food science and food safety · 2026Review
- Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues.NPJ science of food · 2026Article
- Processing properties of cell-wall disrupted macroalgae in plant-based meat and the concept of a sustainable algal modifier database.Current research in food science · 2026Article
- Construction and Textural Properties of Plant-Based Fat Analogues Based on a Soy Protein Isolate/Sodium Alginate Complex Coacervation System.Foods (Basel, Switzerland) · 2025Article
- Recent Advances in Plant-Based Emulsion Gels: Preparation, Characterization, Applications, and Future Perspectives.Gels (Basel, Switzerland) · 2025Review
- Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
As the market for plant-based meat analogs grows, the development of plant-based animal fat analogs has become increasingly important. In this study, we propose an approach by developing a gelled emulsion based on sodium alginate, soybean oil (SO), and pea protein isolate. Formulations containing 15% to 70% (
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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.