Concepedia

Meat Analog Texturization

Meat Analog Texturization is a food texturization method that imparts structural and mechanical properties to plant-based or alternative protein systems to simulate the fibrous, chewy, and anisotropic texture characteristic of native meat tissues.

44

Publications

3.4K

Citations

186

Authors

49

Institutions

Publications per year

2017–2026

36

Parents

Publications

44

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

Md. Ali Asgar, A. Fazilah, Nurul Huda et al. · Comprehensive Reviews in Food Science and Food Safety · 2010 · 501 citations

, , +16

Structuring the meat analogue by using plant-based derived composites

Oni Yuliarti, Tay Jun Kiat Kovis, Ng Jun Yi · Journal of Food Engineering · 2020 · 272 citations

, , +11

Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products

Valerie L. Pietsch, M. Azad Emin, Heike P. Schuchmann · Journal of Food Engineering · 2016 · 216 citations

, , +14

Physicochemical and functional characteristics of plant protein‐based meat analogs

Sasimaporn Samard, Gi‐Hyung Ryu · Journal of Food Processing and Preservation · 2019 · 183 citations

, , +17

A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee et al. · Foods · 2021 · 168 citations · Full text

, , +16

1–5 of 44

Authors

186

  1. DJ
    David Julian McClements

    University of Massachusetts Amherst, United States

    4 publications · 227 citations

    4

    h-index

  2. HJ
    Hyun Jin Park

    Korea University, South Korea

    3 publications · 304 citations

    3

    h-index

  3. MH
    Md. Hafizur Rahman Bhuiyan

    McGill University, Canada

    2 publications · 76 citations

    2

    h-index

  4. MN
    Michael Ngadi

    McGill University, Canada

    2 publications · 76 citations

    2

    h-index

  5. YW
    Yaxin Wen

    Korea University, South Korea

    2 publications · 286 citations

    2

    h-index

1–5 of 186

Institutions

49

  1. Korea University

    Seoul, South Korea

    4 h-index

    16 publications

    1.5K citations

  2. University of Massachusetts Amherst

    Amherst Center, United States

    4 h-index

    12 publications

    567 citations

  3. Kongju National University

    Gongju, South Korea

    3 h-index

    7 publications

    445 citations

  4. Zhejiang Gongshang University

    Hangzhou, China

    3 h-index

    3 publications

    99 citations

  5. Singapore Polytechnic

    Singapore, Singapore

    2 h-index

    7 publications

    964 citations

  6. Karlsruhe Institute of Technology

    Karlsruhe, Germany

    2 h-index

    6 publications

    834 citations

  7. State Key Laboratory of Food Science and Technology

    Wuxi, China

    2 h-index

    13 publications

    944 citations

  8. Kansas State University

    Manhattan, United States

    2 h-index

    7 publications

    621 citations

1–8 of 49

Venues

  1. Food Hydrocolloids

    7 publications · 488 citations

    7

    h-index

  2. Foods

    5 publications · 410 citations

    5

    h-index

  3. Journal of Food Engineering

    5 publications · 802 citations

    5

    h-index

  4. Journal of Texture Studies

    2 publications · 38 citations

    2

    h-index

  5. Food Research International

    2 publications · 184 citations

    2

    h-index

1–5