MODERN APPROACHES TO STRUCTURING VEGETABLE PROTEINS IN MEAT ANALOGUE TECHNOLOGIES
Keywords:
textured plant proteins, meat analogues, high-moisture extrusion, low-moisture extrusion, digestibility, flavor, ; techno-functional properties
Abstract
This review provides a comprehensive synthesis of scientific research published in 2021–2026 on textured plant proteins applied in meat analogue production, highlighting technological, structural, nutritional, and sensory dimensions of product development. The paper systematizes current knowledge on major protein sources, including soy, pea, wheat gluten, and various pulse-based blends, emphasizing their compositional features, amino acid profiles, functional properties, and suitability for structuring applications. Particular attention is given to the influence of raw material preparation and extraction methods on techno-functional behavior, protein solubility, water- and oil-holding capacity, gelation, and the reduction or persistence of antinutritional factors that may affect digestibility and consumer acceptance. Extrusion technology is analyzed as the principal structuring route, with a detailed comparison of low-moisture and high-moisture extrusion processes. The review explains the physicochemical mechanisms underlying fibrous anisotropic structure formation, including protein denaturation and unfolding, macromolecular alignment under shear and elongational flow, phase separation phenomena, intermolecular crosslinking, and structural stabilization in the cooling die. These transformations are examined in relation to critical process variables such as moisture content, barrel temperature profile, screw configuration and speed, shear intensity, specific mechanical energy input, and cooling conditions. Their combined impact on texture development, fiber formation, mechanical strength, juiciness, chewiness, and overall sensory perception is discussed. The nutritional dimension addresses protein quality, digestibility, bioavailability of essential amino acids, and the potential losses associated with Maillard reactions during thermal processing. Oxidative changes affecting lipids and proteins, as well as their implications for flavor stability and shelf life, are also reviewed. Furthermore, advanced strategies for controlling undesirable off-notes typical of plant proteins are outlined, including ingredient optimization, enzymatic treatment, fermentation approaches, and targeted process adjustments. By integrating structural science, process engineering, and nutritional evaluation, the review proposes practical formulation and processing guidelines aimed at predictable quality design, improved product consistency, and enhanced consumer acceptance of next-generation plant-based meat analogues.
References
1. Sui X., Zhang T., Zhang X., Jiang L. High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications. Annual Review of Food Science and Technology. 2024. Vol. 15, № 1. P. 125–149. DOI: https://doi.org/10.1146/annurev-food-072023-034346
2. Zhang X., Zhao Y., Zhao X., Sun P., Zhao D., Jiang L., Sui X. The texture of plant protein-based meat analogs by high moisture extrusion: A review. Journal of Texture Studies. 2022. DOI: https://doi.org/10.1111/jtxs.12697
3. Dinali M., Liyanage R., Silva M., Newman L., Ahikari B., Wijesekara I., Chandrapala J. Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage. Food Reviews International. 2024. P. 1–29. DOI: https://doi.org/10.1080/87559129.2024.2309593
4. Xu X., Ma C., Yang Y., Bian X., Wang B., Zhang G., Zhang N. Effects of phytic acid from soybean meal on Maillard reaction and antioxidant properties of products. Food Chemistry. 2024. Art. 141257. DOI: https://doi.org/10.1016/j.foodchem.2024.141257
5. Santos C. M., Santiago A., Araújo A. R. L., Pinto S., Agostinho R. R., Simão S., Azevedo T., Antunes C., Faustino M. A. F., Araújo I., Neves M. G. P. M. S., Martinho J. M. G., Maçôas E. M. S. New fluorescent probes based on gallium(III) corrole complexes for the recognition of hydrogen sulfide: A journey from solution to intracellular site. Dyes and Pigments. 2023. Art. 111304. DOI: https://doi.org/10.1016/j.dyepig.2023.111304
6. Wittek P., Ellwanger F., Karbstein H. P., Emin M. A. Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue. Foods. 2021. Vol. 10, № 8. P. 1753. DOI: https://doi.org/10.3390/foods10081753
7. Gasparre N., van den Berg M., Oosterlinck F., Sein A. High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. Molecules. 2022. Vol. 27, № 18. P. 5855. DOI: https://doi.org/10.3390/molecules27185855
8. Kurakake M., Amai Y. Characterization of a β-N-acetylhexosaminidase with transglycosylation activity from Metarhizium sp. A34. Journal of Food Science. 2022. Vol. 87, № 4. P. 1466–1474. DOI: https://doi.org/10.1111/1750-3841.16113
9. Abdipour H., Asgari G. Enhanced methylene blue degradation and mineralization through activated persulfate coupled with magnetic field. Cleaner Engineering and Technology. 2024. Art. 100822. DOI: https://doi.org/10.1016/j.clet.2024.100822
10. Yang L., Zhang T., Li H., Chen T., Liu X. Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing. Foods. 2023. Vol. 12, № 5. P. 923. DOI: https://doi.org/10.3390/foods12050923
11. Ghosh S., Kim M.-J., Sun S., Jung C. Amino Acid Profile and Mineral Content of Cultivated Snails Acusta despecta and Achatina fulica: Assessing Their Potential as Nutritional Source. Foods. 2025. Vol. 14, № 1. P. 123. DOI: https://doi.org/10.3390/foods14010123
12. Muñoz M. M., Garrido M. D., Peñaranda I. Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates. Foods. 2025. Vol. 14, № 21. P. 3590. DOI: https://doi.org/10.3390/foods14213590
13. Barnés-Calle C., Matas G., Claret A., Guerrero L., Fulladosa E., Gou P. High moisture extrusion of pea protein isolate to mimic chicken texture: instrumental and sensory insights. Food Hydrocolloids. 2024. Art. 110129. DOI: https://doi.org/10.1016/j.foodhyd.2024.110129
14. Manzanilla-Valdez M. L., Ma Z., Mondor M., Hernández-Álvarez A. J. Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources. Journal of Agricultural and Food Chemistry. 2024. DOI: https://doi.org/10.1021/acs.jafc.4c00380
15. Gulzar S., Hosseini A. F., Martín-Belloso O., Soliva-Fortuny R., Rizvi S. S. H. Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook. Comprehensive Reviews in Food Science and Food Safety. 2025. Vol. 24, № 6. DOI: https://doi.org/10.1111/1541-4337.70322
16. Escobedo-Avellaneda Z., Colin-Oviedo Á., Buitimea-Cantúa G. V., Pérez-Carillo E., Chuck-Hernández C., Espinosa-Ramírez J., Castagnini J. M., Welti-Chanes J. Extrusion effects on composition, protein digestibility, and functional properties of cold-pressed oilseed cakes. CyTA – Journal of Food. 2025. Vol. 23, № 1. DOI: https://doi.org/10.1080/19476337.2025.2549373
17. Farrokhi F., Azizi M. H. Comparative Study of Physicochemical and Structural Characteristics of Meat Analogues Produced From Soy and Wheat Proteins. Food Science & Nutrition. 2025. Vol. 13, № 8. DOI: https://doi.org/10.1002/fsn3.70780
18. Zhang X., Zhao Y., Zhang T., Zhang Y., Jiang L., Sui X. Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties. Food Chemistry: X. 2023. Vol. 20. Art. 100921. DOI: https://doi.org/10.1016/j.fochx.2023.100921
19. Bulgaru V., Sensoy I., Netreba N., Gurev A., Altanlar U., Paiu S., Dragancea V., Sturza R., Ghendov-Mosanu A. Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion. Foods. 2025. Vol. 14, № 17. P. 2939. DOI: https://doi.org/10.3390/foods14172939
20. Zhang Y., Gu B.-J., Hwang N.-K., Ryu G.-H. Optimization of High-Moisture Meat Analog Production with the Addition of Isolated Mung Bean Protein Using Response Surface Methodology. Foods. 2025. Vol. 14, № 8. P. 1323. DOI: https://doi.org/10.3390/foods14081323
1. Sui, X., Zhang, T., Zhang, X., Jiang, L. (2024). High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications. Annual Review of Food Science and Technology, vol. 15, no. 1, pp. 125–149. DOI: https://doi.org/10.1146/annurev-food-072023-034346
2. Zhang, X., Zhao, Y., Zhao, X., Sun, P., Zhao, D., Jiang, L., Sui, X. (2022). The texture of plant protein-based meat analogs by high moisture extrusion: A review. Journal of Texture Studies. DOI: https://doi.org/10.1111/jtxs.12697
3. Dinali, M., Liyanage, R., Silva, M., Newman, L., Ahikari, B., Wijesekara, I., Chandrapala, J. (2024). Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage. Food Reviews International, pp. 1–29. DOI: https://doi.org/10.1080/87559129.2024.2309593
4. Xu, X., Ma, C., Yang, Y., Bian, X., Wang, B., Zhang, G., Zhang, N. (2024). Effects of phytic acid from soybean meal on Maillard reaction and antioxidant properties of products. Food Chemistry, art. 141257. DOI: https://doi.org/10.1016/j.foodchem.2024.141257
5. Santos, C. M., Santiago, A., Araújo, A. R. L., Pinto, S., Agostinho, R. R., Simão, S., Azevedo, T., Antunes, C., Faustino, M. A. F., Araújo, I., Neves, M. G. P. M. S., Martinho, J. M. G., Maçôas, E. M. S. (2023). New fluorescent probes based on gallium(III) corrole complexes for the recognition of hydrogen sulfide: A journey from solution to intracellular site. Dyes and Pigments, art. 111304. DOI: https://doi.org/10.1016/j.dyepig.2023.111304
6. Wittek, P., Ellwanger, F., Karbstein, H. P., Emin, M. A. (2021). Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue. Foods, vol. 10, no. 8, pp. 1753. DOI: https://doi.org/10.3390/foods10081753
7. Gasparre, N., van den Berg, M., Oosterlinck, F., Sein, A. (2022). High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. Molecules, vol. 27, no. 18, pp. 5855. DOI: https://doi.org/10.3390/molecules27185855
8. Kurakake, M., Amai, Y. (2022). Characterization of a β-N-acetylhexosaminidase with transglycosylation activity from Metarhizium sp. A34. Journal of Food Science, vol. 87, no. 4, pp. 1466–1474. DOI: https://doi.org/10.1111/1750-3841.16113
9. Abdipour, H., Asgari, G. (2024). Enhanced methylene blue degradation and mineralization through activated persulfate coupled with magnetic field. Cleaner Engineering and Technology, art. 100822. DOI: https://doi.org/10.1016/j.clet.2024.100822
10. Yang, L., Zhang, T., Li, H., Chen, T., Liu, X. (2023). Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing. Foods, vol. 12, no. 5, pp. 923. DOI: https://doi.org/10.3390/foods12050923
11. Ghosh, S., Kim, M.-J., Sun, S., Jung, C. (2025). Amino Acid Profile and Mineral Content of Cultivated Snails Acusta despecta and Achatina fulica: Assessing Their Potential as Nutritional Source. Foods, vol. 14, no. 1, pp. 123. DOI: https://doi.org/10.3390/foods14010123
12. Muñoz, M. M., Garrido, M. D., Peñaranda, I. (2025). Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates. Foods, vol. 14, no. 21, pp. 3590. DOI: https://doi.org/10.3390/foods14213590
13. Barnés-Calle, C., Matas, G., Claret, A., Guerrero, L., Fulladosa, E., Gou, P. (2024). High moisture extrusion of pea protein isolate to mimic chicken texture: instrumental and sensory insights. Food Hydrocolloids, art. 110129. DOI: https://doi.org/10.1016/j.foodhyd.2024.110129
14. Manzanilla-Valdez, M. L., Ma, Z., Mondor, M., Hernández-Álvarez, A. J. (2024). Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources. Journal of Agricultural and Food Chemistry. DOI: https://doi.org/10.1021/acs.jafc.4c00380
15. Gulzar, S., Hosseini, A. F., Martín-Belloso, O., Soliva-Fortuny, R., Rizvi, S. S. H. (2025). Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook. Comprehensive Reviews in Food Science and Food Safety, vol. 24, no. 6. DOI: https://doi.org/10.1111/1541-4337.70322
16. Escobedo-Avellaneda, Z., Colin-Oviedo, Á., Buitimea-Cantúa, G. V., Pérez-Carillo, E., Chuck-Hernández, C., Espinosa-Ramírez, J., Castagnini, J. M., Welti-Chanes, J. (2025). Extrusion effects on composition, protein digestibility, and functional properties of cold-pressed oilseed cakes. CyTA – Journal of Food, vol. 23, no. 1. DOI: https://doi.org/10.1080/19476337.2025.2549373
17. Farrokhi, F., Azizi, M. H. (2025). Comparative Study of Physicochemical and Structural Characteristics of Meat Analogues Produced From Soy and Wheat Proteins. Food Science & Nutrition, vol. 13, no. 8. DOI: https://doi.org/10.1002/fsn3.70780
18. Zhang, X., Zhao, Y., Zhang, T., Zhang, Y., Jiang, L., Sui, X. (2023). Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties. Food Chemistry: X, vol. 20, art. 100921. DOI: https://doi.org/10.1016/j.fochx.2023.100921
19. Bulgaru, V., Sensoy, I., Netreba, N., Gurev, A., Altanlar, U., Paiu, S., Dragancea, V., Sturza, R., Ghendov-Mosanu, A. (2025). Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion. Foods, vol. 14, no. 17, pp. 2939. DOI: https://doi.org/10.3390/foods14172939
20. Zhang, Y., Gu, B.-J., Hwang, N.-K., Ryu, G.-H. (2025). Optimization of High-Moisture Meat Analog Production with the Addition of Isolated Mung Bean Protein Using Response Surface Methodology. Foods, vol. 14, no. 8, pp. 1323. DOI: https://doi.org/10.3390/foods14081323
2. Zhang X., Zhao Y., Zhao X., Sun P., Zhao D., Jiang L., Sui X. The texture of plant protein-based meat analogs by high moisture extrusion: A review. Journal of Texture Studies. 2022. DOI: https://doi.org/10.1111/jtxs.12697
3. Dinali M., Liyanage R., Silva M., Newman L., Ahikari B., Wijesekara I., Chandrapala J. Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage. Food Reviews International. 2024. P. 1–29. DOI: https://doi.org/10.1080/87559129.2024.2309593
4. Xu X., Ma C., Yang Y., Bian X., Wang B., Zhang G., Zhang N. Effects of phytic acid from soybean meal on Maillard reaction and antioxidant properties of products. Food Chemistry. 2024. Art. 141257. DOI: https://doi.org/10.1016/j.foodchem.2024.141257
5. Santos C. M., Santiago A., Araújo A. R. L., Pinto S., Agostinho R. R., Simão S., Azevedo T., Antunes C., Faustino M. A. F., Araújo I., Neves M. G. P. M. S., Martinho J. M. G., Maçôas E. M. S. New fluorescent probes based on gallium(III) corrole complexes for the recognition of hydrogen sulfide: A journey from solution to intracellular site. Dyes and Pigments. 2023. Art. 111304. DOI: https://doi.org/10.1016/j.dyepig.2023.111304
6. Wittek P., Ellwanger F., Karbstein H. P., Emin M. A. Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue. Foods. 2021. Vol. 10, № 8. P. 1753. DOI: https://doi.org/10.3390/foods10081753
7. Gasparre N., van den Berg M., Oosterlinck F., Sein A. High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. Molecules. 2022. Vol. 27, № 18. P. 5855. DOI: https://doi.org/10.3390/molecules27185855
8. Kurakake M., Amai Y. Characterization of a β-N-acetylhexosaminidase with transglycosylation activity from Metarhizium sp. A34. Journal of Food Science. 2022. Vol. 87, № 4. P. 1466–1474. DOI: https://doi.org/10.1111/1750-3841.16113
9. Abdipour H., Asgari G. Enhanced methylene blue degradation and mineralization through activated persulfate coupled with magnetic field. Cleaner Engineering and Technology. 2024. Art. 100822. DOI: https://doi.org/10.1016/j.clet.2024.100822
10. Yang L., Zhang T., Li H., Chen T., Liu X. Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing. Foods. 2023. Vol. 12, № 5. P. 923. DOI: https://doi.org/10.3390/foods12050923
11. Ghosh S., Kim M.-J., Sun S., Jung C. Amino Acid Profile and Mineral Content of Cultivated Snails Acusta despecta and Achatina fulica: Assessing Their Potential as Nutritional Source. Foods. 2025. Vol. 14, № 1. P. 123. DOI: https://doi.org/10.3390/foods14010123
12. Muñoz M. M., Garrido M. D., Peñaranda I. Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates. Foods. 2025. Vol. 14, № 21. P. 3590. DOI: https://doi.org/10.3390/foods14213590
13. Barnés-Calle C., Matas G., Claret A., Guerrero L., Fulladosa E., Gou P. High moisture extrusion of pea protein isolate to mimic chicken texture: instrumental and sensory insights. Food Hydrocolloids. 2024. Art. 110129. DOI: https://doi.org/10.1016/j.foodhyd.2024.110129
14. Manzanilla-Valdez M. L., Ma Z., Mondor M., Hernández-Álvarez A. J. Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources. Journal of Agricultural and Food Chemistry. 2024. DOI: https://doi.org/10.1021/acs.jafc.4c00380
15. Gulzar S., Hosseini A. F., Martín-Belloso O., Soliva-Fortuny R., Rizvi S. S. H. Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook. Comprehensive Reviews in Food Science and Food Safety. 2025. Vol. 24, № 6. DOI: https://doi.org/10.1111/1541-4337.70322
16. Escobedo-Avellaneda Z., Colin-Oviedo Á., Buitimea-Cantúa G. V., Pérez-Carillo E., Chuck-Hernández C., Espinosa-Ramírez J., Castagnini J. M., Welti-Chanes J. Extrusion effects on composition, protein digestibility, and functional properties of cold-pressed oilseed cakes. CyTA – Journal of Food. 2025. Vol. 23, № 1. DOI: https://doi.org/10.1080/19476337.2025.2549373
17. Farrokhi F., Azizi M. H. Comparative Study of Physicochemical and Structural Characteristics of Meat Analogues Produced From Soy and Wheat Proteins. Food Science & Nutrition. 2025. Vol. 13, № 8. DOI: https://doi.org/10.1002/fsn3.70780
18. Zhang X., Zhao Y., Zhang T., Zhang Y., Jiang L., Sui X. Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties. Food Chemistry: X. 2023. Vol. 20. Art. 100921. DOI: https://doi.org/10.1016/j.fochx.2023.100921
19. Bulgaru V., Sensoy I., Netreba N., Gurev A., Altanlar U., Paiu S., Dragancea V., Sturza R., Ghendov-Mosanu A. Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion. Foods. 2025. Vol. 14, № 17. P. 2939. DOI: https://doi.org/10.3390/foods14172939
20. Zhang Y., Gu B.-J., Hwang N.-K., Ryu G.-H. Optimization of High-Moisture Meat Analog Production with the Addition of Isolated Mung Bean Protein Using Response Surface Methodology. Foods. 2025. Vol. 14, № 8. P. 1323. DOI: https://doi.org/10.3390/foods14081323
1. Sui, X., Zhang, T., Zhang, X., Jiang, L. (2024). High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications. Annual Review of Food Science and Technology, vol. 15, no. 1, pp. 125–149. DOI: https://doi.org/10.1146/annurev-food-072023-034346
2. Zhang, X., Zhao, Y., Zhao, X., Sun, P., Zhao, D., Jiang, L., Sui, X. (2022). The texture of plant protein-based meat analogs by high moisture extrusion: A review. Journal of Texture Studies. DOI: https://doi.org/10.1111/jtxs.12697
3. Dinali, M., Liyanage, R., Silva, M., Newman, L., Ahikari, B., Wijesekara, I., Chandrapala, J. (2024). Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage. Food Reviews International, pp. 1–29. DOI: https://doi.org/10.1080/87559129.2024.2309593
4. Xu, X., Ma, C., Yang, Y., Bian, X., Wang, B., Zhang, G., Zhang, N. (2024). Effects of phytic acid from soybean meal on Maillard reaction and antioxidant properties of products. Food Chemistry, art. 141257. DOI: https://doi.org/10.1016/j.foodchem.2024.141257
5. Santos, C. M., Santiago, A., Araújo, A. R. L., Pinto, S., Agostinho, R. R., Simão, S., Azevedo, T., Antunes, C., Faustino, M. A. F., Araújo, I., Neves, M. G. P. M. S., Martinho, J. M. G., Maçôas, E. M. S. (2023). New fluorescent probes based on gallium(III) corrole complexes for the recognition of hydrogen sulfide: A journey from solution to intracellular site. Dyes and Pigments, art. 111304. DOI: https://doi.org/10.1016/j.dyepig.2023.111304
6. Wittek, P., Ellwanger, F., Karbstein, H. P., Emin, M. A. (2021). Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue. Foods, vol. 10, no. 8, pp. 1753. DOI: https://doi.org/10.3390/foods10081753
7. Gasparre, N., van den Berg, M., Oosterlinck, F., Sein, A. (2022). High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. Molecules, vol. 27, no. 18, pp. 5855. DOI: https://doi.org/10.3390/molecules27185855
8. Kurakake, M., Amai, Y. (2022). Characterization of a β-N-acetylhexosaminidase with transglycosylation activity from Metarhizium sp. A34. Journal of Food Science, vol. 87, no. 4, pp. 1466–1474. DOI: https://doi.org/10.1111/1750-3841.16113
9. Abdipour, H., Asgari, G. (2024). Enhanced methylene blue degradation and mineralization through activated persulfate coupled with magnetic field. Cleaner Engineering and Technology, art. 100822. DOI: https://doi.org/10.1016/j.clet.2024.100822
10. Yang, L., Zhang, T., Li, H., Chen, T., Liu, X. (2023). Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing. Foods, vol. 12, no. 5, pp. 923. DOI: https://doi.org/10.3390/foods12050923
11. Ghosh, S., Kim, M.-J., Sun, S., Jung, C. (2025). Amino Acid Profile and Mineral Content of Cultivated Snails Acusta despecta and Achatina fulica: Assessing Their Potential as Nutritional Source. Foods, vol. 14, no. 1, pp. 123. DOI: https://doi.org/10.3390/foods14010123
12. Muñoz, M. M., Garrido, M. D., Peñaranda, I. (2025). Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates. Foods, vol. 14, no. 21, pp. 3590. DOI: https://doi.org/10.3390/foods14213590
13. Barnés-Calle, C., Matas, G., Claret, A., Guerrero, L., Fulladosa, E., Gou, P. (2024). High moisture extrusion of pea protein isolate to mimic chicken texture: instrumental and sensory insights. Food Hydrocolloids, art. 110129. DOI: https://doi.org/10.1016/j.foodhyd.2024.110129
14. Manzanilla-Valdez, M. L., Ma, Z., Mondor, M., Hernández-Álvarez, A. J. (2024). Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources. Journal of Agricultural and Food Chemistry. DOI: https://doi.org/10.1021/acs.jafc.4c00380
15. Gulzar, S., Hosseini, A. F., Martín-Belloso, O., Soliva-Fortuny, R., Rizvi, S. S. H. (2025). Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook. Comprehensive Reviews in Food Science and Food Safety, vol. 24, no. 6. DOI: https://doi.org/10.1111/1541-4337.70322
16. Escobedo-Avellaneda, Z., Colin-Oviedo, Á., Buitimea-Cantúa, G. V., Pérez-Carillo, E., Chuck-Hernández, C., Espinosa-Ramírez, J., Castagnini, J. M., Welti-Chanes, J. (2025). Extrusion effects on composition, protein digestibility, and functional properties of cold-pressed oilseed cakes. CyTA – Journal of Food, vol. 23, no. 1. DOI: https://doi.org/10.1080/19476337.2025.2549373
17. Farrokhi, F., Azizi, M. H. (2025). Comparative Study of Physicochemical and Structural Characteristics of Meat Analogues Produced From Soy and Wheat Proteins. Food Science & Nutrition, vol. 13, no. 8. DOI: https://doi.org/10.1002/fsn3.70780
18. Zhang, X., Zhao, Y., Zhang, T., Zhang, Y., Jiang, L., Sui, X. (2023). Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties. Food Chemistry: X, vol. 20, art. 100921. DOI: https://doi.org/10.1016/j.fochx.2023.100921
19. Bulgaru, V., Sensoy, I., Netreba, N., Gurev, A., Altanlar, U., Paiu, S., Dragancea, V., Sturza, R., Ghendov-Mosanu, A. (2025). Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion. Foods, vol. 14, no. 17, pp. 2939. DOI: https://doi.org/10.3390/foods14172939
20. Zhang, Y., Gu, B.-J., Hwang, N.-K., Ryu, G.-H. (2025). Optimization of High-Moisture Meat Analog Production with the Addition of Isolated Mung Bean Protein Using Response Surface Methodology. Foods, vol. 14, no. 8, pp. 1323. DOI: https://doi.org/10.3390/foods14081323
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Published
2026-06-25
How to Cite
Kotov, O., Khrychov, S., Slobodniuk, R., & Goralchuk, A. (2026). MODERN APPROACHES TO STRUCTURING VEGETABLE PROTEINS IN MEAT ANALOGUE TECHNOLOGIES. Innovations and Technologies in the Service Sphere and Food Industry, (2 (20), 67-74. https://doi.org/10.32782/2708-4949.2(20).2026.9
Section
FOOD TECHNOLOGY
Copyright (c) 2026 Олексій Котов, Сергій Хричов, Руслан Слободнюк, Андрій Горальчук
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