| High-moisture extrusion processing (HMEP) | Pros: Dense fibrous structureCons: Short shelf life due to high moisture content(Choi and Ryu, 2022) | Pea protein, Amylose, Amylopectin | Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications | Chen et al. (2022b) |
| Soy protein | Morphology development and flow characteristics during high moisture extrusion of a plant-based meat analogue | Wittek et al. (2021) |
| Pea protein, Peanut protein, Soy protein, Wheat gluten, Rice protein | Water binding ability changes of different proteins during high-moisture extrusion | Hu et al. (2024) |
| Pea protein isolate (PPI), Pea protein concentrate (PPC) | Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion | Pöri et al. (2023) |
| Soy protein, Pea protein, Wheat gluten | Understanding protein functionality and its impact on quality of plant-based meat analogues | Flory et al. (2023) |
| Low-moisture extrusion processing (LMEP), HMEP | [LMEP]Pros: Easy handling, long shelf lifeCons: Expanded structure with porous layers | Soy protein, Wheat gluten | Comparison of the physicochemical properties of low and high-moisture extruded meat analog with varying moisture content | Choi and Ryu (2022) |
| Shear cell | Pros: Formation of fibrous structureCons: Testing is limited to laboratory scale(Krintiras et al., 2015) | Soy protein, Pea Protein, Wheat Gluten | Effect of mixing and hydrating time on the structural properties of high-temperature shear cell products from multiple plant-based ingredients | Köllmann et al. (2024) |
| Soy protein, Pea protein, Wheat gluten | Effect of fiber properties and orientation on the shear rheology and Poynting effect in meat and meat analogues | Giménez-Ribes et al. (2024) |
| Soy protein | Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products | Dinani et al. (2023) |
| Ohmic heating | Pros: High efficiency in converting electrical energy into heatCons: Insufficient research on producing meat analogues(Jung et al., 2022) | Soy protein, Wheat gluten | Application of ohmic cooking to produce a soy protein-based meat analogue | Jung et al. (2022) |
| Peanut protein | Influence of ohmic heating on structure, texture and flavor of peanut protein isolate | Chen et al. (2023) |
| Freeze structuring | Pros: Unique fibrous structureCons: High production costs due to high energy consumption(Du et al., 2023) | Pea protein, Wheat gluten | Structuring the meat analogue by using plant-based derived composites. Journal of food engineering | Yuliarti et al. (2021) |
| Fiber-spinning | Pros: Micron-level protein fiber formationCons: 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 tissueCons: 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. (2022) |
| 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) |