Wet-Spinning Technology for Plant-Based Meat Alternative: Influence of Protein Composition on Physicochemical and Textural Properties.

Swati Kumari, So-Hee Kim, Chan-Jin Kim, Young-Hwa Hwang, Seon-Tea Joo

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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1 · What the graph read from it

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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.

2 · The registry

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0 citing papers in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

5 authors.

Swati KumariDivision of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Republic of Korea.ORCID 0009-0001-3330-7821

So-Hee KimDivision of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Republic of Korea.

Chan-Jin KimDivision of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Republic of Korea.

Young-Hwa HwangInstitute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea.

Seon-Tea JooDivision of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Republic of Korea.ORCID 0000-0002-5483-2828

Funding

Korean Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through the Agri Bioindustry Technology Development Program Project No. 321028-5National Research Foundation of Korea (NRF) MSIT No.2023R1A2C1004867

6 · The paper itself

Abstract

The development of a fibrous-structured meat alternative that can perfectly mimic the tribology of the meat is considered to be extremely challenging. In this study, a bottom-up technique, wet spinning, was used to produce a fiber-like structure similar to muscle fiber. Different protein concentrations (0% to 16%) of wheat protein, pea protein isolates, and sodium alginate (2%) were used as an emulsifier and compared with the conventional meat (

Indexed as

bottom-up approachfibrous-structured meatfood qualitymeat alternativeplant proteins

Identifiers

PMID41300070

DOI10.3390/foods14223913

PMCPMC12651744

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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.