Development of meat analogs: Focus on the current status and challenges of regulatory legislation

Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception

(2022) Kandi Sridhar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Construction of plant-based adipose tissue using high internal phase emulsions and emulsion gels

(2022) Xiaoyan Hu et al.   Innovative Food Science & Emerging Technologies

A review on mycoprotein: History, nutritional composition, production methods, and health benefits

(2022) Muhammad Ijaz Ahmad et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Barbecue conditions affect contents of oxygenated and non-oxygenated polycyclic aromatic hydrocarbons in meat and non-meat patties

(2022) Lisa Zastrow et al.   Food Chemistry-X

Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations

(2022) Yan Ping Chen et al.   BIOMATERIALS

Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health

(2022) Marília Aparecida Fidelis e Moura et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates

(2022) Jie Hong Chiang et al.   FOOD CHEMISTRY

Effect of high-moisture extrusion and addition of transglutaminase on major peanut allergens content extracted by three step sequential method

(2022) Shah Faisal et al.   FOOD CHEMISTRY

Microalgae as a sustainable source of edible proteins and bioactive peptides – Current trends and future prospects

(2022) Raman Kumar et al.   FOOD RESEARCH INTERNATIONAL

Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality

(2022) Qiongling Chen et al.   FOOD CHEMISTRY

Real meat and plant-based meat analogues have different in vitro protein digestibility properties

(2022) Yunting Xie et al.   FOOD CHEMISTRY

Extrusion production of textured soybean protein: The effect of energy input on structure and volatile beany flavor substances

(2022) Lingyu Yang et al.   FOOD CHEMISTRY

Meat safety legislation and its opportunities and hurdles for innovative approaches: A review

(2022) Gunvor Elise Nagel-Alne et al.   FOOD CONTROL

Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein

(2022) Yaxin Wen et al.   FOOD RESEARCH INTERNATIONAL

Are alternative proteins increasing food allergies? Trends, drivers and future perspectives

(2022) C. Kopko et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The rise of processed meat alternatives: A narrative review of the manufacturing, composition, nutritional profile and health effects of newer sources of protein, and their place in healthier diets

(2022) Annalisa Gastaldello et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The role of probiotics in prevention and treatment of food allergy

(2022) Shimin Gu et al.   Food Science and Human Wellness

The development history and recent updates on soy protein-based meat alternatives

(2021) Tianyi Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

(2021) Konstantina Kyriakopoulou et al.   Foods

Influence of Protein and Solid Fat Content on Mechanical Properties and Comminution Behavior of Structured Plant-Based Lipids

(2021) Johannes Dreher et al.   FOOD RESEARCH INTERNATIONAL

Analysis of the relationship between heterocyclic amines and the oxidation and thermal decomposition of protein using the dry heated soy protein isolate system

(2021) Jun Xi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia

(2021) Kornelia Kaczmarska et al.   Foods

Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method

(2021) Jie Hong Chiang et al.   Food Structure-Netherlands

Alternative proteins, evolving attitudes: Comparing consumer attitudes to plant-based and cultured meat in Belgium in two consecutive years

(2021) Christopher Bryant et al.   APPETITE

Review: Livestock disease resilience: From individual to herd level

(2021) A. Doeschl-Wilson et al.   Animal

Review: Trends for meat, milk and egg consumption for the next decades and the role played by livestock systems in the global production of proteins

(2021) M. Henchion et al.   Animal

Texture methods for evaluating meat and meat analogue structures: A review

(2021) Floor K.G. Schreuders et al.   FOOD CONTROL

A Meaty Issue: The Effect of Meat-related Label Terminology on the Willingness to Eat Vegetarian Foods

(2021) Danae Marshall et al.   FOOD QUALITY AND PREFERENCE

Rapeseed protein concentrate as a potential ingredient for meat analogues

(2021) Wanqing Jia et al.   Innovative Food Science & Emerging Technologies

Nutrient Composition of a Selection of Plant-Based Ground Beef Alternative Products Available in the United States

(2021) Lisa Harnack et al.   Journal of the Academy of Nutrition and Dietetics

Microbial Spoilage of Plant-Based Meat Analogues

(2021) András J. Tóth et al.   Applied Sciences-Basel

Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein

(2021) Joshua Hadi et al.   Foods

Alternative proteins and EU food law

(2021) Anu Lähteenmäki-Uutela et al.   FOOD CONTROL

Prospects of artificial meat: Opportunities and challenges around consumer acceptance

(2021) Lang Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A perspective on pea allergy and pea allergens

(2021) Steve L. Taylor et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Production of meat alternatives using live cells, cultures and plant proteins

(2021) Changtai Zhang et al.   Current Opinion in Food Science

Cell-based meat: Current ambiguities with nomenclature

(2020) Shujian Ong et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Safety assays and nutritional values of mycoprotein produced by Fusarium venenatum IR372C from date waste as substrate

(2020) Fataneh Hashempour‐Baltork et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Current status of meat alternatives and their potential role in the future meat market

(2020) Hyun Jung Lee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs

(2020) Zengwang Guo et al.   FOOD HYDROCOLLOIDS

Effect of the extrusion process on allergen reduction and the texture change of soybean protein isolate-corn and soybean flour-corn mixtures

(2020) Huanyu Zheng et al.   Innovative Food Science & Emerging Technologies

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

(2020) Lei Sha et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of protein content on plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue

(2020) Johannes Dreher et al.   FOOD HYDROCOLLOIDS

EU food legislation impacts innovation in the area of plant-based dairy alternatives

(2020) Annisa Leialohilani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ready-to-eat meat alternatives, a study of their associated bacterial communities

(2020) Wim Geeraerts et al.   Food Bioscience

Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives

(2020) Fabienne Michel et al.   FOOD QUALITY AND PREFERENCE

Sustainable protein alternatives

(2020) Yoshiyasu Takefuji   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

(2020) M.C. Onwezen et al.   APPETITE

Disgusting or Innovative-Consumer Willingness to Pay for Insect Based Burger Patties in Germany

(2019) Lukas Kornher et al.   Sustainability

Emergent food proteins – Towards sustainability, health and innovation

(2019) L.H. Fasolin et al.   FOOD RESEARCH INTERNATIONAL

Meat alternatives: an integrative comparison

(2019) Cor van der Weele et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Should dietary guidelines recommend low red meat intake?

(2019) Frédéric Leroy et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity

(2019) Yu Fu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

(2019) Floor K.G. Schreuders et al.   JOURNAL OF FOOD ENGINEERING

Understanding the protein transition: The rise of plant-based meat substitutes

(2019) M. Tziva et al.   Environmental Innovation and Societal Transitions

Comparing methods to produce fibrous material from zein

(2019) Kristin D. Mattice et al.   FOOD RESEARCH INTERNATIONAL

Production of edible mycoprotein using agroindustrial wastes: Influence on nutritional, chemical and biological properties

(2019) Fernanda Stoffel et al.   Innovative Food Science & Emerging Technologies

Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae

(2019) Martín P. Caporgno et al.   Innovative Food Science & Emerging Technologies

Self-reported adverse reactions associated with mycoprotein (Quorn-brand) containing foods

(2018) Michael F. Jacobson et al.   ANNALS OF ALLERGY ASTHMA & IMMUNOLOGY

Safety Evaluation of Soy Leghemoglobin Protein Preparation Derived From Pichia pastoris, Intended for Use as a Flavor Catalyst in Plant-Based Meat

(2018) Rachel Z. Fraser et al.   INTERNATIONAL JOURNAL OF TOXICOLOGY

Influence of iota carrageenan addition on the properties of soya protein meat analogues

(2018) Megala Palanisamy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meat consumption, health, and the environment

(2018) H. Charles J. Godfray et al.   SCIENCE

Structuring processes for meat analogues

(2018) Birgit L. Dekkers et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The behavior of umami components in thermally treated yeast extract

(2018) Aygul Alim et al.   FOOD RESEARCH INTERNATIONAL

Toward the design of insect-based meat analogue: The role of calcium and temperature in coagulation behavior of Alphitobius diaperinus proteins

(2018) D. Azzollini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluating Potential Risks of Food Allergy and Toxicity of Soy Leghemoglobin Expressed in Pichia pastoris

(2017) Yuan Jin et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell

(2015) Georgios A. Krintiras et al.   JOURNAL OF FOOD ENGINEERING

The prevalence of cobalamin deficiency among vegetarians assessed by serum vitamin B12: a review of literature

(2014) R Pawlak et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates

(2014) Talita Maira Goss Milani et al.   FOOD RESEARCH INTERNATIONAL

Study To Elucidate Formation Pathways of Selected Roast-Smelling Odorants upon Extrusion Cooking

(2013) Tomas Davidek et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY