ReviewFoods (Basel, Switzerland)2024
Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 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
12 citing papers in PubMed.
- Development of a Soy-Pea-Based Nugget Using Texturized Commercial Products: Physicochemical and Sensory Evaluation.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Mycoproteins and Beyond: Biotechnological Advances in Filamentous Fungal Biomass.Mini reviews in medicinal chemistry · 2026Article
- Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy Approach.Foods (Basel, Switzerland) · 2026Review
- Exploring the Impact of Lipid Structure and Composition on the Digestion of Next-Generation Meat and Dairy Analogues.Foods (Basel, Switzerland) · 2026Review
- Physicochemical Properties and Fatty Acid Profiling of Texturized Pea Protein Patties Partially Replaced with Chia Seed Powder During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- Development and Characterization of Meat-Based Pasta Enriched with Apple and Sugar Beet Fibers.Foods (Basel, Switzerland) · 2025Article
- Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook.Comprehensive reviews in food science and food safety · 2025Review
- Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products.Foods (Basel, Switzerland) · 2025Article
- Microalgae-Enriched High-Moisture Meat Analogues: Improved Physicochemical, Functional, and Digestibility Properties.Foods (Basel, Switzerland) · 2025Article
- Delving into textural, rheological, digestion, and microstructural properties of mung bean and chickpea-based sausages as a function of gluten.Food chemistry: X · 2025Article
- Dietary guidance on plant-based meat alternatives for individuals wanting to increase plant protein intake.Frontiers in nutrition · 2025Article
- Hybrid Meat Sausages with Cereal Ingredients: A Systematic Review and Development Trial with the Assessment of Physicochemical and Sensory Attributes.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is a powerful catalyzer of a transition from animal-based diets to plant-based diets, which foments the need for innovation within the food industry. Vegetables and fruits are a rich source of protein, and bioactive compounds such as dietary fibres and polyphenols and can be used as technological ingredients (e.g., thickening agents, emulsifiers, or colouring agents), while providing health benefits. This review provides insight on the potential of plant-based ingredients as a source of alternative proteins, dietary fibres and antioxidant compounds, and their use for the development of food- and alternative plant-based products. The application of these ingredients on meat analogues and their impact on health, the environment and consumers' acceptance are discussed. Given the current knowledge on meat analogue production, factors like cost, production and texturization techniques, upscaling conditions, sensory attributes and nutritional safety are factors that require further development to fully achieve the full potential of plant-based meat analogues.
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.