Meat and meat alternatives: where is the gap in scientific knowledge and technology? by Youling L. Xiong

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Meat Analogues: Relating Structure to Texture and Sensory Perception by Layla Godschalk-Broers, Guido Sala, Elke Scholten

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Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products by Somayeh Taghian Dinani, Yunyu Zhang, Bongkosh Vardhanabhuti, Atze Jan van der Goot

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Processing, Quality, Safety, and Acceptance of Meat Analogue Products by Cuixia Sun, Jiao Ge, Jun He, Renyou Gan, Yapeng Fang

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Evaluating the use of zein in structuring plant-based products by Kristin D. Mattice, Alejandro G. Marangoni

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Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review by Izalin Zahari, Karolina Östbring, Jeanette K. Purhagen, Marilyn Rayner

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Developments in Plant Proteins Production for Meat and Fish Analogues by Malgorzata Nowacka, Magdalena Trusinska, Paulina Chraniuk, Federico Drudi, Jakub Lukasiewicz, Nam Phuong Nguyen, Adrianna Przybyszewska, Katarzyna Pobiega, Silvia Tappi, Urszula Tylewicz, Katarzyna Rybak, Artur Wiktor

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A review on nutritional advantages of edible mushrooms and its industrialization development situation in protein meat analogues by Meiqi Wang, Ruilin Zhao

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Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions by Vasco Trincão da Silva, Nuno Mateus, Victor de Freitas, Ana Fernandes

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Innovations and developments in single cell protein: Bibliometric review and patents analysis by Gislane Oliveira Ribeiro, Leticia de Alencar Pereira Rodrigues, Leticia de Alencar Pereira Rodrigues, Thiale Borges Silva dos Santos, João Pedro Santos Alves, Roseane Santos Oliveira, Tatiana Barreto Rocha Nery, Josiane Dantas Viana Barbosa, Josiane Dantas Viana Barbosa, Milena Botelho Pereira Soares, Milena Botelho Pereira Soares, Milena Botelho Pereira Soares

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Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues by Yuliang Cheng, Yiyun Meng, Shengnan Liu

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Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat by Delaney Webb, Hulya Dogan, Yonghui Li, Sajid Alavi

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THE USE OF VEGETABLE-DERIVED PROTEINS FOR NEW FOOD PRODUCTS by MAZUR, Mihail, BULGARU, Viorica, CELAC, Valentin, ŞENSOY, Ilkay, GHENDOV-MOSANU, Aliona

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Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG) by Lianzhou Jiang, Hongyang Zhang, Jiayu Zhang, Sibo Liu, Yachao Tian, Tianfu Cheng, Zengwang Guo, Zhongjiang Wang

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Rework Potential of Soy and Pea Protein Isolates in High-Moisture Extrusion by Silvia J. E. Snel, Yasmine Amroussi, Atze Jan van der Goot, Michael Beyrer

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Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives by Marie-Christin Baune, Nino Terjung, Mehmet Çağlar Tülbek, Fatma Boukid

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Mathematical optimisation of extruded mixed plant protein-based meat analogues based on amino acid compositions by Xin Yi Hua, Yushen Long, Dayna Shu Min Ong, Alicia Hui Ping Theng, Jing K. Shi, Raffael Osen, Min Wu, Jie Hong Chiang

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Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure by Miek Schlangen, Iris van der Doef, Atze Jan van der Goot, Mathias P. Clausen, Thomas E. Kodger

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A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture by Rachael Moss, Jeanne LeBlanc, Mackenzie Gorman, Christopher Ritchie, Lisa Duizer, Matthew B. McSweeney

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Planetary health and the promises of plant‐based meat from a sub‐Saharan African perspective: A review by Omamuyovwi Gbejewoh, Jeannine Marais, Sara Wilhelmina Erasmus

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