ArticleFoods (Basel, Switzerland)2023
Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Maillard reaction of heme protein hydrolysate and xylose: A strategy for improving protein solubility, umami taste, and texture in plant-based patties.Food chemistry: X · 2026Article
- Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations.Comprehensive reviews in food science and food safety · 2026Review
- Enhancing technofunctional properties of an emulsion-type meat analog formulated with mealworm and TVP: mushroom incorporation at the optimal concentration.Food science and biotechnology · 2026Article
- Roles of polysaccharide charge and viscosity in soy protein-polysaccharide stabilized high internal phase emulsions for plant-based patties.Current research in food science · 2026Article
- Effects of plant-origin binder sources in Asian catfish diets on growth, feed quality, blood chemistry, liver and gut health, and economic efficiency.Scientific reports · 2025Article
- Influence of Light Regimes on Production of Beneficial Pigments and Nutrients by Microalgae for Functional Plant-Based Foods.Foods (Basel, Switzerland) · 2025Review
- Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts.Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Polysaccharides have been used in the production of plant-based meat analogs to replicate the texture of real meat. However, there has been no study that comprehensively compares the effects of different polysaccharides, and a limited number of polysaccharides have been evaluated. Thus, we aimed to identify the most suitable polysaccharide and concentration for plant-based patties. Plant-based patties were manufactured by blending different concentrations (0%, 1%, and 2%) of six polysaccharides with other ingredients, and the quality characteristics and sensory properties were evaluated. The
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Registered trials
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