ArticleFood science of animal resources2024
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and
Article in Food science of animal resources, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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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.
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Who cites it
8 citing papers in PubMed.
- Fibrous structuring and physicochemical properties of high-moisture meat analogues formulated with defatted edible insect proteins: Effects of species and inclusion level.Food chemistry: X · 2026Article
- Effects of Edible Insect Enrichment of Meat-Based and Meat Analogue Products on the Nutritional Composition, Techno-Functional Properties, and Acceptability to Consumers: A Systematic Review.Foods (Basel, Switzerland) · 2026Review
- Ultrasound-assisted ionic extraction modulates the structural, interfacial, and digestive properties ofFood chemistry: X · 2026Article
- 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
- Bioaccessibility and antioxidant activity of edible-insect protein digests fromFood chemistry: X · 2025Article
- Effect of ultra-high pressure treatment on the physico-chemical properties of emulsified meat analogs.Food science and biotechnology · 2025Article
- Drying methods of duck blood: Changes in volatile components and physicochemical properties.Poultry science · 2025Article
- Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Alternative protein sources with greater nutritional value and a lower environmental footprint have recently attracted interest in the production of meat substitutes. However, it is required that these alternatives mimic the texture and structure of meat. This study investigated varying ratios of textured vegetable proteins (TVP) to
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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.