ReviewNPJ science of food2024
Advancements in plant based meat analogs enhancing sensory and nutritional attributes.
Review in NPJ science of food, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 47 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
47 citing papers in PubMed.
- Parents' and Children's Perceptions and Attitudes Towards Traditional and Novel Plant-Based Meat Alternatives: A Scoping Review.Nutrition reviews · 2026Article
- Protein digestibility and bioactive potential of commercial plant-based meat analogues.Food chemistry: X · 2026Article
- Nutri Veggie Index: An Innovative Nutrition Classification Scheme for Quality Assessment of Plant-Based Meat Analogues.Foods (Basel, Switzerland) · 2026Article
- Students' perceptions of school climate factors supporting school belonging in faith-based schools: a qualitative study.BMC psychology · 2026Article
- Valorisation of Edible Mushroom By-Products as Natural Flavour Enhancers in Plant-Based Foods: Mechanisms, Sensory Profiles, and Industrial Translation.Foods (Basel, Switzerland) · 2026Review
- Alternative Protein Systems: A Bibliometric and Comparative Review of Sustainability, Functionality, and Future Food Systems.Foods (Basel, Switzerland) · 2026Article
- Characterization of Fibrous Protein Gel Network Properties in Brewer's Yeast-Enhanced Meat Analogs Produced by High-Moisture Extrusion.Gels (Basel, Switzerland) · 2026Article
- Psychology of Eating the Future: Consumer Acceptance, Digital Influence and Behavioral Drivers of Novel Foods.Foods (Basel, Switzerland) · 2026Review
- Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts.Journal of food science · 2026Review
- Development of food technology for the future prospect of the livestock food industry.Food science of animal resources · 2026Review
- Protein-Protein Interactions in Food Systems: Analytical Advances and Quality Implications.Foods (Basel, Switzerland) · 2026Review
- Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols.Molecules (Basel, Switzerland) · 2026Review
- Rethinking Plant Proteins: Innovations in Nutrition, Processing, and Food Development.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- 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
- Plant-based meat alternatives: understanding the benefits and trade-offs for human and environmental health.European journal of clinical nutrition · 2026Review
- Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications.Antioxidants (Basel, Switzerland) · 2026Review
- A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured Meat.Gels (Basel, Switzerland) · 2026Review
- Role of Starch Type in Gel-like Network Formation of Extruded Meat Analogs.Gels (Basel, Switzerland) · 2026Article
- Physicochemical Properties and Fatty Acid Profiling of Texturized Pea Protein Patties Partially Replaced with Chia Seed Powder During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed, whole-foods and resilient food systems-a narrative review.Frontiers in nutrition · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental, health, and ethical concerns, yet replicating the sensory attributes of animal meat remains challenging. This comprehensive review explores recent innovations in PBMA ingredients and methodologies, emphasizing advancements in texture, flavor, and nutritional profiles. It chronicles the transition from soy-based first-generation products to more diversified second- and third-generation PBMAs, showcasing the utilization of various plant proteins and advanced processing techniques to enrich sensory experiences. The review underscores the crucial role of proteins, polysaccharides, and fats in mimicking meat's texture and flavor and emphasizes research on new plant-based sources to improve product quality. Addressing challenges like production costs, taste, texture, and nutritional adequacy is vital for enhancing consumer acceptance and fostering a more sustainable food system.
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.