BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Kyriakopoulou K, Keppler JK, van der Goot AJ. Functionality of Ingredients and Additives in Plant-Based Meat Analogues. Foods 2021;10:600. [PMID: 33809143 DOI: 10.3390/foods10030600] [Cited by in Crossref: 66] [Cited by in F6Publishing: 75] [Article Influence: 33.0] [Reference Citation Analysis]
Number Citing Articles
1 Taghian Dinani S, Allaire N, Boom R, van der Goot AJ. Influence of processing temperature on quality attributes of meat analogues fortified with l-cysteine. Food Hydrocolloids 2023;137:108422. [DOI: 10.1016/j.foodhyd.2022.108422] [Reference Citation Analysis]
2 Moll P, Salminen H, Stadtmüller L, Schmitt C, Weiss J. Solidification of concentrated pea protein-pectin mixtures as potential binder. J Sci Food Agric 2023. [PMID: 36637051 DOI: 10.1002/jsfa.12448] [Reference Citation Analysis]
3 Moll P, Salminen H, Schmitt C, Weiss J. Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-022-04199-1] [Reference Citation Analysis]
4 Alfieri F, Rivero-pino F, Zakidou P, Fernandez-dumont A, Roldán-torres R. Processes for Obtaining Plant-Based Dairy and Meat Substitutes. Reference Module in Food Science 2023. [DOI: 10.1016/b978-0-12-823960-5.00051-2] [Reference Citation Analysis]
5 Gegono JV, Tedjamulia LF, Suryono HF, Purnama IJ, Wijayanti SW, Widowati E, Rusdiyana E. Novelty and smart education of microalgae Spirulina and Chlorella sp. based sausages. THE 5th INTERNATIONAL CONFERENCE ON AGRICULTURE AND LIFE SCIENCE 2021 (ICALS 2021): “Accelerating Transformation in Industrial Agriculture Through Sciences Implementation” 2023. [DOI: 10.1063/5.0116602] [Reference Citation Analysis]
6 C. L, D. D, T. H. Plant-based imitated fish. Engineering Plant-Based Food Systems 2023. [DOI: 10.1016/b978-0-323-89842-3.00008-7] [Reference Citation Analysis]
7 Ryu KK, Kang YK, Jeong EW, Baek Y, Lee KY, Lee HG. Applications of various natural pigments to a plant-based meat analog. LWT 2023. [DOI: 10.1016/j.lwt.2023.114431] [Reference Citation Analysis]
8 Alfieri F, Ververis E, Precup G, Julio-gonzalez LC, Noriega Fernández E. Proteins From Pulses: Food Processing and Applications. Reference Module in Food Science 2023. [DOI: 10.1016/b978-0-12-823960-5.00041-x] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
9 Yuliarti O, Bin Muhd Faizal Abdullah Tan MF, Tay JKK. Plant-based meat analogue. Engineering Plant-Based Food Systems 2023. [DOI: 10.1016/b978-0-323-89842-3.00009-9] [Reference Citation Analysis]
10 Zhang K, Zang M, Wang S, Zhang Z, Li D, Li X. Development of meat analogs: Focus on the current status and challenges of regulatory legislation. Compr Rev Food Sci Food Saf 2022. [PMID: 36582054 DOI: 10.1111/1541-4337.13098] [Reference Citation Analysis]
11 Moll P, Salminen H, Stadtmueller L, Schmitt C, Weiss J. Comparison of Binding Properties of a Laccase-Treated Pea Protein-Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue. Foods 2022;12. [PMID: 36613300 DOI: 10.3390/foods12010085] [Reference Citation Analysis]
12 Kumar P, Sharma N, Ahmed MA, Verma AK, Umaraw P, Mehta N, Abubakar AA, Hayat MN, Kaka U, Lee SJ, Sazili AQ. Technological interventions in improving the functionality of proteins during processing of meat analogs. Front Nutr 2022;9:1044024. [PMID: 36601080 DOI: 10.3389/fnut.2022.1044024] [Reference Citation Analysis]
13 Pöri P, Aisala H, Liu J, Lille M, Sozer N. Structure, texture, and sensory properties of plant-meat hybrid products produced by high-moisture extrusion. LWT 2022. [DOI: 10.1016/j.lwt.2022.114345] [Reference Citation Analysis]
14 Dai Z, Wu X, Zeng W, Rao Y, Zhou J. Characterization of highly gelatinous patatin storage protein from Pichia pastoris. Food Research International 2022;162:111925. [DOI: 10.1016/j.foodres.2022.111925] [Reference Citation Analysis]
15 Bryant CJ. Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products. Future Foods 2022;6:100174. [DOI: 10.1016/j.fufo.2022.100174] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
16 Abiala O, Abiala M, Omojola B. Quality attributes of chicken nuggets extended with different legume flours. Food Prod Process and Nutr 2022;4:20. [DOI: 10.1186/s43014-022-00099-9] [Reference Citation Analysis]
17 Herawati H, Kamsiati E, Widowati S. The effect of porang proportion on the characteristics of vegetarian tempeh patties burger. IOP Conf Ser : Earth Environ Sci 2022;1115:012093. [DOI: 10.1088/1755-1315/1115/1/012093] [Reference Citation Analysis]
18 Tao A, Zhang H, Duan J, Xiao Y, Liu Y, Li J, Huang J, Zhong T, Yu X. Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review. Front Microbiol 2022;13:1070773. [PMID: 36532431 DOI: 10.3389/fmicb.2022.1070773] [Reference Citation Analysis]
19 Wen Y, Chao C, Che QT, Kim HW, Park HJ. Development of plant-based meat analogs using 3D printing: Status and opportunities. Trends in Food Science & Technology 2022. [DOI: 10.1016/j.tifs.2022.12.010] [Reference Citation Analysis]
20 Künili İE, Dinç S, Çolakoğlu F. Geleneksel et üretimi ve tüketimine alternatif: Et analogları. NÖHÜ Müh Bilim Derg 2022. [DOI: 10.28948/ngumuh.1159590] [Reference Citation Analysis]
21 Safdar B, Zhou H, Li H, Cao J, Zhang T, Ying Z, Liu X. Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends. Foods 2022;11. [PMID: 36496577 DOI: 10.3390/foods11233770] [Reference Citation Analysis]
22 The Med Diet Compared to Other Mainstream Diets. Implementing the Mediterranean Diet 2022. [DOI: 10.1002/9781119826743.ch7] [Reference Citation Analysis]
23 Kavya M, Udayarajan C, Fabra MJ, López-rubio A, Nisha P. Edible oleogels based on high molecular weight oleogelators and its prospects in food applications. Critical Reviews in Food Science and Nutrition 2022. [DOI: 10.1080/10408398.2022.2142195] [Reference Citation Analysis]
24 Wehrmaker AM, Zenker HE, de Groot W, Sanders M, van der Goot AJ, Janssen AEM, Keppler J, Bosch G. Amino Acid Modifications During the Production (Shearing, Sterilization) of Plant-Based Meat Analogues: An Explorative Study Using Pet Food Production as an Example. ACS Food Sci Technol 2022. [DOI: 10.1021/acsfoodscitech.2c00242] [Reference Citation Analysis]
25 Rivera J, Siliveru K, Li Y. A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications. Critical Reviews in Food Science and Nutrition 2022. [DOI: 10.1080/10408398.2022.2139223] [Reference Citation Analysis]
26 Botella-martínez C, Viuda-martos M, Fernández-lópez JA, Pérez-alvarez JA, Fernández-lópez J. Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics. LWT 2022. [DOI: 10.1016/j.lwt.2022.114193] [Reference Citation Analysis]
27 Shaghaghian S, Mcclements DJ, Khalesi M, Garcia-vaquero M, Mirzapour-kouhdasht A. Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review. Trends in Food Science & Technology 2022;129:646-656. [DOI: 10.1016/j.tifs.2022.11.016] [Reference Citation Analysis]
28 Schmid EM, Farahnaky A, Adhikari B, Torley PJ. High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization. Compr Rev Food Sci Food Saf 2022;21:4573-609. [PMID: 36120912 DOI: 10.1111/1541-4337.13030] [Reference Citation Analysis]
29 Kurćubić V, Stajić S, Miletić N, Stanišić N. Healthier Meat Products Are Fashionable—Consumers Love Fashion. Applied Sciences 2022;12:10129. [DOI: 10.3390/app121910129] [Reference Citation Analysis]
30 Gharibzahedi SMT, Smith B, Altintas Z. Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: a review. Crit Rev Food Sci Nutr 2022;:1-31. [PMID: 36200775 DOI: 10.1080/10408398.2022.2124399] [Reference Citation Analysis]
31 Broad GM, Zollman Thomas O, Dillard C, Bowman D, Le Roy B. Framing the futures of animal-free dairy: Using focus groups to explore early-adopter perceptions of the precision fermentation process. Front Nutr 2022;9:997632. [PMID: 36263302 DOI: 10.3389/fnut.2022.997632] [Reference Citation Analysis]
32 Chen Q, Zhang J, Liu H, Li T, Wang Q. Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108254] [Reference Citation Analysis]
33 Zhang Y, Xu M, Zhang X, Hu Y, Luan G. Application of zein in gluten-free foods: A comprehensive review. Food Research International 2022;160:111722. [DOI: 10.1016/j.foodres.2022.111722] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
34 Szpicer A, Onopiuk A, Barczak M, Kurek M. The optimization of a gluten-free and soy-free plant-based meat analogue recipe enriched with anthocyanins microcapsules. LWT 2022;168:113849. [DOI: 10.1016/j.lwt.2022.113849] [Reference Citation Analysis]
35 Jia W, Sethi DS, van der Goot AJ, Keppler JK. Covalent and non-covalent modification of sunflower protein with chlorogenic acid: Identifying the critical ratios that affect techno-functionality. Food Hydrocolloids 2022;131:107800. [DOI: 10.1016/j.foodhyd.2022.107800] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
36 Chen Q, Zhang J, Zhang Y, Wang Q. Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality. Food Chemistry 2022;390:133139. [DOI: 10.1016/j.foodchem.2022.133139] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
37 Martínez Noguera P, Lantoine J, Roux EL, Yang S, Jakobi R, Krause S, Saint-Eve A, Bonazzi C, Rega B. Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness. Foods 2022;11:2919. [PMID: 36141046 DOI: 10.3390/foods11182919] [Reference Citation Analysis]
38 Abdullah FAA, Dordevic D, Kabourkova E, Zemancová J, Dordevic S. Antioxidant and Sensorial Properties: Meat Analogues versus Conventional Meat Products. Processes 2022;10:1864. [DOI: 10.3390/pr10091864] [Reference Citation Analysis]
39 Vu G, Zhou H, Mcclements DJ. Impact of cooking method on properties of beef and plant-based burgers: Appearance, texture, thermal properties, and shrinkage. Journal of Agriculture and Food Research 2022;9:100355. [DOI: 10.1016/j.jafr.2022.100355] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
40 Xie Y, Cai L, Zhao D, Liu H, Xu X, Zhou G, Li C. Real meat and plant-based meat analogues have different in vitro protein digestibility properties. Food Chemistry 2022;387:132917. [DOI: 10.1016/j.foodchem.2022.132917] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
41 Huang M, Mehany T, Xie W, Liu X, Guo S, Peng X. Use of food carbohydrates towards the innovation of plant-based meat analogs. Trends in Food Science & Technology 2022. [DOI: 10.1016/j.tifs.2022.09.021] [Reference Citation Analysis]
42 Moll P, Salminen H, Roeth C, Schmitt C, Weiss J. Concentrated pea protein – apple pectin mixtures as food glue: Influence of biopolymer concentration and pH on stickiness. Food Hydrocolloids 2022;130:107671. [DOI: 10.1016/j.foodhyd.2022.107671] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
43 Mongi RJ, Gomezulu AD. Descriptive sensory analysis, consumer acceptability, and conjoint analysis of beef sausages prepared from a pigeon pea protein binder. Heliyon 2022;8:e10703. [PMID: 36164540 DOI: 10.1016/j.heliyon.2022.e10703] [Reference Citation Analysis]
44 Qin J, Zhao Y, Zhou J, Zhang G, Li J, Liu X. Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing. Front Nutr 2022;9:970010. [PMID: 36034926 DOI: 10.3389/fnut.2022.970010] [Reference Citation Analysis]
45 Hong S, Shen Y, Li Y. Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis. Foods 2022;11:2619. [DOI: 10.3390/foods11172619] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
46 A.a. O, A.a. M, B.o. A. Cooking Methods Revealed Differences in Quality Content of Prepared Soyabean Extended Chicken Nuggets. African Journal of Agriculture and Food Science 2022;5:12-27. [DOI: 10.52589/ajafs-ukdnf8du] [Reference Citation Analysis]
47 Ma CC, Chang HP. The Effect of Novel and Environmentally Friendly Foods on Consumer Attitude and Behavior: A Value-Attitude-Behavioral Model. Foods 2022;11:2423. [PMID: 36010423 DOI: 10.3390/foods11162423] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
48 He J, Peng Z, Yang J, Dai L, Hua Z, Li L. How Does Soy 7 S Globulin Influence the Thermo-responsive Fibration Process of Methylcellulose Chains in Aqueous Solutions? Colloids and Surfaces A: Physicochemical and Engineering Aspects 2022. [DOI: 10.1016/j.colsurfa.2022.130064] [Reference Citation Analysis]
49 Ettinger L, Falkeisen A, Knowles S, Gorman M, Barker S, Moss R, Mcsweeney MB. Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken. Foods 2022;11:2271. [DOI: 10.3390/foods11152271] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
50 Spörl J, Speer K, Jira W. Simultaneous Mass Spectrometric Detection of Proteins of Ten Oilseed Species in Meat Products. Foods 2022;11:2155. [DOI: 10.3390/foods11142155] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
51 Sridhar K, Bouhallab S, Croguennec T, Renard D, Lechevalier V. Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception. Crit Rev Food Sci Nutr 2022;:1-16. [PMID: 35647889 DOI: 10.1080/10408398.2022.2081666] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
52 Ishaq A, Irfan S, Sameen A, Khalid N. Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate. Current Research in Food Science 2022. [DOI: 10.1016/j.crfs.2022.06.001] [Cited by in Crossref: 1] [Cited by in F6Publishing: 4] [Article Influence: 1.0] [Reference Citation Analysis]
53 Zhou H, Vu G, Gong X, Mcclements DJ. Comparison of the Cooking Behaviors of Meat and Plant-Based Meat Analogues: Appearance, Texture, and Fluid Holding Properties. ACS Food Sci Technol 2022;2:844-51. [DOI: 10.1021/acsfoodscitech.2c00016] [Cited by in Crossref: 1] [Cited by in F6Publishing: 4] [Article Influence: 1.0] [Reference Citation Analysis]
54 Nadeeshani H, Senevirathne N, Somaratne G, Bandara N. Recent Trends in the Utilization of Pulse Protein in Food and Industrial Applications. ACS Food Sci Technol 2022;2:722-737. [DOI: 10.1021/acsfoodscitech.1c00448] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
55 Kumari M, Kumar V, Kaur R, Kumar S, Sharma R. Process Optimization for the Development of Nutritionally Enhanced Nuggets using Ficus geniculata: A Nutritional Approach. Plant Foods Hum Nutr 2022. [PMID: 35583708 DOI: 10.1007/s11130-022-00967-2] [Reference Citation Analysis]
56 Cutroneo S, Angelino D, Tedeschi T, Pellegrini N, Martini D; SINU Young Working Group. Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project. Front Nutr 2022;9:852831. [PMID: 35558740 DOI: 10.3389/fnut.2022.852831] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
57 Kale P, Mishra A, Annapure US. Development of vegan meat flavour: A review on sources and techniques. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100149] [Reference Citation Analysis]
58 Levi S, Yen F, Baruch L, Machluf M. Scaffolding technologies for the engineering of cultured meat: Towards a safe, sustainable, and scalable production. Trends in Food Science & Technology 2022. [DOI: 10.1016/j.tifs.2022.05.011] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
59 Subhasri D, Dutta S, Leena MM, Moses J, Anandharamakrishnan C. Gastronomy: An Extended Platform for Customized Nutrition. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100147] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
60 Kurek MA, Onopiuk A, Pogorzelska-nowicka E, Szpicer A, Zalewska M, Półtorak A. Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges. Foods 2022;11:957. [DOI: 10.3390/foods11070957] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 8.0] [Reference Citation Analysis]
61 Chandler SL, Mcsweeney MB. Characterizing the properties of hybrid meat burgers made with pulses and chicken. International Journal of Gastronomy and Food Science 2022;27:100492. [DOI: 10.1016/j.ijgfs.2022.100492] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
62 Tremlova B, Havlova L, Benes P, Zemancova J, Buchtova H, Tesikova K, Dordevic S, Dordevic D. Vegetarian “Sausages” with the Addition of Grape Flour. Applied Sciences 2022;12:2189. [DOI: 10.3390/app12042189] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
63 Penna Franca PA, Duque-estrada P, da Fonseca e Sá BF, van der Goot AJ, Pierucci APTR. Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profile. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100133] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
64 Singh N. Proteins isolates and hydrolysates: structure‐function relation, production, bioactivities and applications for traditional and modern high nutritional value‐added food products. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15565] [Reference Citation Analysis]
65 Mcclements DJ, Grossmann L. Meat and Fish Alternatives. Next-Generation Plant-based Foods 2022. [DOI: 10.1007/978-3-030-96764-2_6] [Reference Citation Analysis]
66 Wang H, van den Berg FW, Zhang W, Czaja TP, Zhang L, Jespersen BM, Lametsch R. Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.107540] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
67 Abzhanova S, Zhaksylykova G, Kulazhanov T, Baybolova L, Nabiyeva Z. Application of functional ingredients in canned meat production. Food Sci Technol 2022;42:e61122. [DOI: 10.1590/fst.61122] [Reference Citation Analysis]
68 Yusuf D, Haryo Bimo Setiarto R. Quality Aspects Related to Meat Analogue Based on Microbiology, Plants and Insects Protein. RAS 2022;10:206-219. [DOI: 10.7831/ras.10.0_206] [Reference Citation Analysis]
69 Mcclements DJ, Grossmann L. Properties and Functionality of Plant-Based Ingredients. Next-Generation Plant-based Foods 2022. [DOI: 10.1007/978-3-030-96764-2_2] [Reference Citation Analysis]
70 Lima TLS, Costa GFD, Alves RDN, Araújo CDLD, Silva GFGD, Ribeiro NL, Figueiredo CFVD, Andrade ROD. Vegetable oils in emulsified meat products: a new strategy to replace animal fat. Food Sci Technol 2022;42:e103621. [DOI: 10.1590/fst.103621] [Reference Citation Analysis]
71 Mcclements DJ, Grossmann L. Dairy Alternatives – Cheese, Yogurt, Butter, and Ice Cream. Next-Generation Plant-based Foods 2022. [DOI: 10.1007/978-3-030-96764-2_9] [Reference Citation Analysis]
72 Kołodziejczak K, Onopiuk A, Szpicer A, Poltorak A. Meat Analogues in the Perspective of Recent Scientific Research: A Review. Foods 2021;11:105. [PMID: 35010232 DOI: 10.3390/foods11010105] [Cited by in Crossref: 9] [Cited by in F6Publishing: 13] [Article Influence: 4.5] [Reference Citation Analysis]
73 Grasso N, Lynch NL, Arendt EK, O'Mahony JA. Chickpea protein ingredients: A review of composition, functionality, and applications. Compr Rev Food Sci Food Saf 2021. [PMID: 34919328 DOI: 10.1111/1541-4337.12878] [Cited by in Crossref: 5] [Cited by in F6Publishing: 10] [Article Influence: 2.5] [Reference Citation Analysis]
74 Maningat CC, Jeradechachai T, Buttshaw MR. Textured wheat and pea proteins for meat alternative applications. Cereal Chem 2022;99:37-66. [DOI: 10.1002/cche.10503] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
75 Lee J, Mcintyre L, Kosatsky T. Plant-based meat alternatives: environmental health considerations. Environ Health Rev 2021;64:85-89. [DOI: 10.5864/d2021-024] [Reference Citation Analysis]
76 Zeeb B. Interaction between components of plant-based biopolymer systems. Current Opinion in Colloid & Interface Science 2021;56:101524. [DOI: 10.1016/j.cocis.2021.101524] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
77 Grossmann L, Mcclements DJ. The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs. Trends in Food Science & Technology 2021;118:207-29. [DOI: 10.1016/j.tifs.2021.10.004] [Cited by in Crossref: 18] [Cited by in F6Publishing: 11] [Article Influence: 9.0] [Reference Citation Analysis]
78 Wan X, Qiu L, Wang C. A virtual reality-based study of color contrast to encourage more sustainable food choices. Appl Psychol Health Well Being 2021. [PMID: 34766730 DOI: 10.1111/aphw.12321] [Reference Citation Analysis]
79 Bühler JM, Schlangen M, Möller AC, Bruins ME, van der Goot AJ. Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes. Starch Stärke 2022;74:2100157. [DOI: 10.1002/star.202100157] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
80 Webb L, Fleming A, Ma L, Lu X. Uses of Cellular Agriculture in Plant-Based Meat Analogues for Improved Palatability. ACS Food Sci Technol 2021;1:1740-7. [DOI: 10.1021/acsfoodscitech.1c00248] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
81 Noguerol AT, Pagán MJ, García-Segovia P, Varela P. Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers. Food Res Int 2021;149:110652. [PMID: 34600654 DOI: 10.1016/j.foodres.2021.110652] [Cited by in Crossref: 16] [Cited by in F6Publishing: 18] [Article Influence: 8.0] [Reference Citation Analysis]
82 Peng Y, Kyriakopoulou K, Rahmani A, Venema P, van der Goot AJ. Isochoric moisture heating as a tool to control the functionality of soy protein. LWT 2021;150:111979. [DOI: 10.1016/j.lwt.2021.111979] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
83 Fernando S. Pulse protein ingredient modification. J Sci Food Agric 2021. [PMID: 34586636 DOI: 10.1002/jsfa.11548] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 1.5] [Reference Citation Analysis]
84 Sim SYJ, Srv A, Chiang JH, Henry CJ. Plant Proteins for Future Foods: A Roadmap. Foods 2021;10:1967. [PMID: 34441744 DOI: 10.3390/foods10081967] [Cited by in Crossref: 28] [Cited by in F6Publishing: 31] [Article Influence: 14.0] [Reference Citation Analysis]
85 Zhou H, Hu Y, Tan Y, Zhang Z, McClements DJ. Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison. Food Chem 2021;364:130439. [PMID: 34186477 DOI: 10.1016/j.foodchem.2021.130439] [Cited by in Crossref: 23] [Cited by in F6Publishing: 19] [Article Influence: 11.5] [Reference Citation Analysis]
86 McClements DJ, Grossmann L. The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs. Compr Rev Food Sci Food Saf 2021;20:4049-100. [PMID: 34056859 DOI: 10.1111/1541-4337.12771] [Cited by in Crossref: 67] [Cited by in F6Publishing: 74] [Article Influence: 33.5] [Reference Citation Analysis]
87 Noguerol AT, Igual M, Pagán-Moreno MJ. Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods. Foods 2021;10:1017. [PMID: 34066936 DOI: 10.3390/foods10051017] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]