ReviewComprehensive reviews in food science and food safety2026
Artificial Intelligence-Assisted Design of Plant-Protein Meat Analogues: Integrating Nutrition, Functionality, and Fibrillation-Based Texturization.
Review in Comprehensive reviews in food science and food safety, 2026. 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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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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Authors and funding
6 authors.
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Abstract
Plant proteins provide nutritional value and techno-functional performance, yet their predominantly globular structures often form isotropic gels that lack the fibrous, anisotropic, and water-retaining network of animal muscle. This review examines plant-protein meat analogue design as a multi-objective challenge requiring the simultaneous optimization of nutrition, digestibility, functionality, texture, sensory quality, scalability, and sustainability. It first summarizes the nutritional benefits and limitations of plant proteins, including amino acid balance, digestibility, allergenicity, anti-nutritional factors, and health-related outcomes. It then reviews extraction and techno-functional modification strategies, followed by fibrillation-based texturization technologies such as high-moisture extrusion, shear-cell processing, 3D printing, spinning, and amyloid-like fibril formation. Across these stages, artificial intelligence is positioned as an integrative design layer linking protein selection, processing conditions, rheology, microstructure, texture, nutrition, and sustainability. Overall, AI-assisted workflows may accelerate the development of structurally convincing, nutritionally credible, and industrially scalable plant-protein meat analogues.
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Registered trials
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