ReviewMolecules (Basel, Switzerland)2023
Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits.
Review in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 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
28 citing papers in PubMed.
- Dual-Protein Systems in Foods: Structure-Function Relationships, Nutritional Impacts, and Applications.Journal of food science · 2026Review
- Shifting to Plant-Based Protein Diets Alters Nutrient Adequacy Across Age Groups: A Dutch Dietary Modeling Study.Nutrients · 2026Article
- Plant-protein non-dairy creamers: A comprehensive review of structural modifications and processing innovations for improved performance.Food chemistry: X · 2026Review
- Hydrophilic composite nanoparticles of wheat gluten protein and carboxymethyl cellulose by pH cycle and its emulsification properties for loading curcumin.Food chemistry: X · 2025Article
- The Biological Value of Proteins for Pediatric Growth and Development: A Narrative Review.Nutrients · 2025Review
- Long Shelf-Life Ready-to-Eat Plant-Based Whole Hard-Boiled Eggs: Low Allergenic and Regular Formulas.Foods (Basel, Switzerland) · 2025Article
- Evaluation of the Functional Properties and Edible Safety of Concocted Xanthii Fructus Protein.Foods (Basel, Switzerland) · 2025Article
- Peas (Molecules (Basel, Switzerland) · 2025Review
- A Plant-Dominant Low-Protein Diet in Chronic Kidney Disease Management: A Narrative Review with Considerations for Cyprus.Nutrients · 2025Review
- Impact of a Novel Two-Phase Natural Deep Eutectic Solvent-Assisted Extraction on the Structural, Functional, and Flavor Properties of Hemp Protein Isolates.Plants (Basel, Switzerland) · 2025Article
- The challenges of co-extraction of animal and plant proteins from transgenic plants for use in food and feed.Frontiers in plant science · 2025Review
- The effect of transglutaminase, oleogel/hydrogel ratio, and NaCl addition on the structural and textural properties of pea protein/candelilla wax-based bigels.Current research in food science · 2025Article
- Association between nutritional quality and the degree of naturalness in animal-based and plant-based food products.Journal of nutritional science · 2025Article
- Cutting-Edge Technologies of Meat Analogs: A Review.Food science of animal resources · 2025Review
- A perspective on the environmental impact of plant-based protein concentrates and isolates.Proceedings of the National Academy of Sciences of the United States of America · 2024Article
- Plant-based probiotic foods: current state and future trends.Food science and biotechnology · 2024Review
- Rapid and efficient high-performance liquid chromatography-ultraviolet determination of total amino acids in protein isolates by ultrasound-assisted acid hydrolysis.Ultrasonics sonochemistry · 2024Article
- Interfacial and Bulk Properties of Potato and Faba Protein in Connection with Physical Emulsion Stability at Various pH Values and High Salt Concentrations.Foods (Basel, Switzerland) · 2024Article
- Perilla Seed Oil and Protein: Composition, Health Benefits, and Potential Applications in Functional Foods.Molecules (Basel, Switzerland) · 2024Review
- Key Factors Influencing Gelation in Plant vs. Animal Proteins: A Comparative Mini-Review.Gels (Basel, Switzerland) · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
Plant-based protein products, represented by "plant meat", are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, etc. Furthermore, the nutritional and health benefits of plant-based protein products are highlighted. Lately, researchers are committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.
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.