Structuring the meat analogue by using plant-based derived composites

Oni Yuliarti; Tay Jun Kiat Kovis; Ng Jun Yi

doi:10.1016/j.jfoodeng.2020.110138

journal article Jan 01, 2021

Structuring the meat analogue by using plant-based derived composites

Oni Yuliarti Tay Jun Kiat Kovis Ng Jun Yi

Journal of Food Engineering Vol. 288 pp. 110138 · Elsevier BV

View at Publisher Save 10.1016/j.jfoodeng.2020.110138

Topics

No keywords indexed for this article. Browse by subject →

References

25

[1]

Bohrer "An investigation of the formulation and nutritional composition of modern meat analogue products" Food Sci Hum Wellness (2019) 10.1016/j.fshw.2019.11.006

[2]

Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues

Jie Hong Chiang, Simon M. Loveday, Allan K. Hardacre et al.

Food Structure 2019 10.1016/j.foostr.2018.11.002

[3]

Consolacion "Freeze texturation of proteins: effect of the alkali, acid and freezing treatments on texture formation" Food Struct. (1986)

[4]

Da Silva "Rheology of structure development and loss during gelation and melting" IFT Basic Symposium Series (1998)

[5]

Structuring processes for meat analogues

Birgit L. Dekkers, Remko M. Boom, Atze Jan van der Goot

Trends in Food Science & Technology 2018 10.1016/j.tifs.2018.08.011

[6]

Dickinson "Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels" Food Hydrocolloids (2002) 10.1016/s0268-005x(01)00105-9

[7]

Ebrahimi "Investigation into some parameters affecting pectin gel quality" Sci. Iran. (2007)

[8]

Grabowska "Shear structuring as a new method to make anisotropic structures from soy-gluten blends" Food Res. Int. (2014) 10.1016/j.foodres.2014.08.010

[9]

Kumar "Meat Analogues: Plant based alternatives to meat products-A Review" Int. J. Food Ferment. Technol. (2015) 10.5958/2277-9396.2016.00001.5

[10]

Klost "Structure formation and rheological properties of pea protein-based gels" Food Hydrocolloids (2019) 10.1016/j.foodhyd.2019.03.030

[11]

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

Georgios A. Krintiras, Jesse Göbel, Atze Jan van der Goot et al.

Journal of Food Engineering 2015 10.1016/j.jfoodeng.2015.02.015

[12]

Kyriakopoulou "Plant-based meat analogues" (2019)

[13]

Meade "The impact of processing on the nutritional quality of food proteins" J. AOAC Int. (2005) 10.1093/jaoac/88.3.904

[14]

Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation

Michael Ngadi, Yunsheng Li, Sylvester Oluka

LWT 2007 10.1016/j.lwt.2007.01.004

[15]

(2005)

[16]

Palanisamy "Influence of iota carrageenan addition on the properties of soya protein meat analogues" LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.) (2018) 10.1016/j.lwt.2017.09.029

[17]

Pietsch "Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products" J. Food Eng. (2017) 10.1016/j.jfoodeng.2016.10.027

[18]

Rao "Measurement of flow and viscoelastic properties" (2007) 10.1007/978-0-387-70930-7_3

[19]

Singh "Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties" Food Hydrocolloids (2013) 10.1016/j.foodhyd.2013.04.007

[20]

Stieger "The Rheology Handbook - for users of rotational and oscillatory rheometers" Appl. Rheol. (2019)

[21]

Szczesniak "Texture is a sensory property" Food Qual. Prefer. (2002) 10.1016/s0950-3293(01)00039-8

[22]

Xiong "Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein" Meat Sci. (2008) 10.1016/j.meatsci.2008.02.005

[23]

Yang "On the pH dependence of protein stability" J. Mol. Biol. (1993) 10.1006/jmbi.1993.1294

[24]

Yeater "Comparative evaluation of texture wheat ingredients and soy proteins in the quality and acceptability of emulsified chicken nuggets" Poultry Sci. (2017) 10.3382/ps/pex250

[25]

Yuliarti "Enhancing the stability of oil-in-water emulsion using pectin-lactoferrin complexes" Int. J. Biol. Macromol. (2019) 10.1016/j.ijbiomac.2019.07.210

Cited By

236

Utilization of sesame Maillard reaction products as natural anti-staling agent for bread: Dual control of flavor and texture deterioration

Shuyun Liu, Shudong He · 2026

Food Control

Influence of Mangosteen Peel Extract on Oxidative Stability, Nutritional Values, Physicochemical Properties and Sensory Preference of Soy-Based Burgers

Thy Quynh Bao Nguyen, Nguyen Hoang Khoa Nguyen · 2025

Food Technology and Biotechnology

Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs

Jiaxin Guo, Xinya Gu · 2024

Innovative Food Science & Emerg...

Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources

Raman Kumar, Aditi Guleria · 2024

Critical Reviews in Food Science an...

Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch

Guido Rolandelli, Oguz K. Ozturk · 2024

International Journal of Biological...

Mechanism of l-cysteine-induced fibrous structural changes of soybean protein at different high-moisture extrusion zones

Yang Gao, Wentao Lian · 2024

International Journal of Biological...

Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review

Qiwei Du, Maolin Tu · 2023

Food Research International

Methods for Physically Structuring Meat Analogs: Challenges and Perspectives

Mariana Angonese, Amanda G. A. Sá · 2022

Food Reviews International

Recent Trends in the Utilization of Pulse Protein in Food and Industrial Applications

Harshani Nadeeshani, Nethmini Senevirathne · 2022

ACS Food Science & Technology

Metrics

236

Citations

25

References

Details

Published: Jan 01, 2021
Vol/Issue: 288
Pages: 110138
License: View

Authors

Cite This Article

Oni Yuliarti, Tay Jun Kiat Kovis, Ng Jun Yi (2021). Structuring the meat analogue by using plant-based derived composites. Journal of Food Engineering, 288, 110138. https://doi.org/10.1016/j.jfoodeng.2020.110138

Structuring the meat analogue by using plant-based derived composites

You May Also Like