| High-moisture extrusion processing (HMEP) | - Pros: Dense fibrous structure- Cons: Short shelf life due to high moisture content (Choi and Ryu, 2022) | Pea protein, amylose, amylopectin | Analyzing the effect of protein interactions with amylose and amylopectin on fiber structure | Chen et al. (2022b) |
| Soy protein | Compare morphological development of analog mittens as temperature changes | Wittek et al. (2021) |
| Pea protein, peanut protein, soy protein, wheat gluten, rice protein | Comparing the water-binding capacity of protein sources to improve the juiciness of analog meats | Hu et al. (2024) |
| Pea protein isolate (PPI), pea protein concentrate (PPC) | Compare the quality and organoleptic characteristics of PPI and PPC when mixed with ground beef. | Pöri et al. (2023) |
| Soy protein, pea protein, wheat gluten | Improve the texture of analog meat and provide quality control techniques | Flory et al. (2023) |
| Low-moisture extrusion processing (LMEP), HMEP | LMEP- Pros: Easy handling, long shelf life- Cons: Expanded structure with porous layers | Soy protein, wheat gluten | Comparison of analog mitt chemistry by LMEP and HMEP | Choi and Ryu (2022) |
| Shear cell | - Pros: Formation of fibrous structure- Cons: Testing is limited to laboratory scale (Krintiras et al., 2015) | Soy protein, pea protein, wheat gluten | Comparison of mixing and hydration effects of different protein sources and analysis of how mixing time affects the structure of analog meat | Köllmann et al. (2024) |
| Soy protein, pea protein, wheat gluten | Analyze the texture of analog meats made with shear cells with different strengths of vibration. | Giménez-Ribes et al. (2024) |
| Soy protein | Analyzing how the addition of salt affects the texture and structure of analog meat | Dinani et al. (2023) |
| Ohmic heating | - Pros: High efficiency in converting electrical energy into heat- Cons: Insufficient research on producing meat analogues (Jung et al., 2022) | Soy protein, wheat gluten | Analyzing the effect of cooking time and temperature on the texture and physicochemical properties of analog meat during ohmic heating | Jung et al. (2022) |
| Peanut protein | Confirming the effectiveness of ohmic heating as a technique to improve the structure and flavor of analog meat | Chen et al. (2023) |
| Freeze structuring | - Pros: Unique fibrous structure- Cons: High production costs due to high energy consumption (Du et al., 2023) | Pea protein, wheat gluten | Developing vegetable protein composites with improved nutritional and textural properties using cryostructuring technology | Yuliarti et al. (2021) |
| Fiber-spinning | - Pros: Micron-level protein fiber formation- Cons: High requirements for protein solutions, heavy contamination (Wang et al., 2023) | Soy protein | Developing soy protein-based analog meat with improved nutritional, physicochemical, and structural properties | Joshi et al. (2023) |
| 3D Printing | - Pros: Control of fiber structure arrangement and distribution of adipose tissue- Cons: Plant-based meat analog inks are difficult to extrude, making it difficult to mimic the texture of animal meat | Pea protein | Rheology and extrusion testing to develop printable, print process-optimized formulations | Wang et al. (2022a) |
| Mung bean protein, wheat gluten | Improving the functionality of mung bean protein, wheat gluten mixtures, and adding L-cysteine to improve the quality and sensory characteristics of analog meat | Chao et al. (2024); Wen et al. (2023) |