[1] SANS P, COMBRIS P.World meat consumption patterns:An overview of the last fifty years (1961-2011)[J].Meat Science, 2015, 109:106-111.
[2] BHAT Z F, KUMAR S, FAYAZ H.In vitro meat production:Challenges and benefits over conventional meat production[J].Journal of Integrative Agriculture, 2015, 14(2):241-248.
[3] STEINFELD H, GERBER P, WASSENAAR T, et al.Livestock's long shadow:Environmental issues and options[J].Food & Agriculture Org, 2006,16(1):7.
[4] HAVL K P, VALIN H, HERRERO M, et al.Climate change mitigation through livestock system transitions[J].Proceedings of the National Academy of Sciences, 2014, 111(10):3 709-3 714.
[5] 王守伟, 李石磊, 李莹莹, 等.人造肉分类与命名分析及规范建议[J].食品科学, 2020, 41(11):310-316.
WANG S W, LI S L, LI Y Y, et al.Classification of artificial meat and suggestions on normalization of nomenclature for related terms[J].Food Science, 2020, 41(11):310-316.
[6] 张斌, 屠康.传统肉类替代品——人造肉的研究进展[J].食品工业科技, 2020, 41(9):327-333.
ZHANG B, TU K.The research adance of new meat substitutes-artificial meat[J].Science and Technology of Food Industry, 2020, 41(9):327-333.
[7] ONG S, CHOUDHURY D, NAING M W.Cell-based meat:Current ambiguities with nomenclature[J/OL].Trends in Food Science & Technology, 2020. https://doi.org/10.1016/j.tifs.2020.02.010.
[8] MORITZ M S M, VERBRUGGEN S E L, POST M J.Alternatives for large-scale production of cultured beef:A review[J].Journal of Integrative Agriculture, 2015, 14(2):208-216.
[9] BRYANT C, BARNETT J.Consumer acceptance of cultured meat:A systematic review[J].Meat Science, 2018, 143:8-17.
[10] KYRIAKOPOULOU K, DEKKERS B, VAN DER GOOT A J.Chapter 6-plant-based meat analogues[J/OL].Sustainable Meat Production and Processing, 2019. https://doi.org/10.1016/13978-0-12-814874-Z00006-7.
[11] ALEXANDER P, BROWN C, ARNETH A, et al.Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use?[J].Global Food Security, 2017, 15:22-32.
[12] ELZERMAN J E, HOEK A C, VAN BOEKEL M A J S, et al.Consumer acceptance and appropriateness of meat substitutes in a meal context[J].Food Quality and Preference, 2011, 22(3):233-240.
[13] BONNY S P F, GARDNER G E, PETHICK D W, et al.What is artificial meat and what does it mean for the future of the meat industry?[J].Journal of Integrative Agriculture, 2015, 14(2):255-263.
[14] SHA L, XIONG Y L.Plant protein-based alternatives of reconstructed meat:Science, technology, and challenges[J].Trends in Food Science & Technology, 2020, 102:51-61.
[15] CRIMARCO A, SPRINGFIELD S, PETLURA C, et al.A randomized crossover trial on the effect of plant-based compared with animal-based meat on trimethylamine-N-oxide and cardiovascular disease risk factors in generally healthy adults:Study with appetizing plantfood-meat eating alternative trial (SWAP-MEAT)[J].The American Journal of Clinical Nutrition, 2020,112(5):1 188-1 199.
[16] FANG Y, ZHANG B, WEI Y.Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking[J].Journal of Food Engineering, 2014, 121:32-38.
[17] OSEN R, TOELSTEDE S, WILD F, et al.High moisture extrusion cooking of pea protein isolates:Raw material characteristics, extruder responses, and texture properties[J].Journal of Food Engineering, 2014, 127:67-74.
[18] 蒋华彬, 刘明, 谭斌, 等.挤压工艺参数对高水分组织化小麦蛋白产品特性的影响[J].中国粮油学报, 2018, 33(1):8-13;61.
JIANG H B, LIU M, TAN B, et al.Effects of extrusion parameters on the properties of high moisture textured wheat protein[J].Journal of the Chinese Cereals and Oils Association, 2018, 33(1):8-13;61.
[19] YULIARTI O, KIAT KOVIS T J, YI N J.Structuring the meat analogue by using plant-based derived composites[J].Journal of Food Engineering, 2021, 288:110 138.
[20] KYOUNGJU K, CHOI B, LEE I, et al.Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue[J].Journal of the Science of Food and Agriculture, 2011, 91(9):1 561-1 568.
[21] HUGHES G J, RYAN D J, MUKHERJEA R, et al.Protein digestibility-corrected amino acid scores (PDCAAS) for soy protein isolates and concentrate:Criteria for evaluation[J].J Agric Food Chem, 2011, 59(23):12 707-12 712.
[22] ASGAR M A, FAZILAH A, HUDA N, et al.Nonmeat protein alternatives as meat extenders and meat analogs[J].Comprehensive Reviews in Food Science and Food Safety, 2010, 9(5):513-529.
[23] SUN X D, ARNTFIELD S D.Molecular forces involved in heat-induced pea protein gelation:Effects of various reagents on the rheological properties of salt-extracted pea protein gels[J].Food Hydrocolloids, 2012, 28(2):325-332.
[24] CHIANG J H, LOVEDAY S M, HARDACRE A K, et al.Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues[J].Food Structure, 2019, 19:100-102.
[25] DENNY A, AISBITT B, LUNN J.Mycoprotein and health[J].Nutrition Bulletin, 2008, 33(4):298-310.
[26] FINNIGAN T, NEEDHAM L, ABBOTT C.Chapter 19 - Mycoprotein:A healthy new protein with a low environmental impact[J/OL].Sustainable Protein Sources, 2017.https://doi.org/10.1016/B978-0-12-802778-3.00 019-6.
[27] HASHEMPOUR-BALTORK F, KHOSRAVI-DARANI K, HOSSEINI H, et al.Mycoproteins as safe meat substitutes[J].Journal of Cleaner Production, 2020, 253:119 958.
[28] 王洪武, 马榴强, 周建国, 等.大豆蛋白质原料体系对挤压组织化的影响[J].中国食品学报, 2002, 2(1):33-38.
WANG H W, MA L Q, ZHOU J G, et al.Effect of soybean protein raw material system on extruded texture[J].Journal of Chinese Institute of Food Science and Technology, 2002, 2(1):33-38.
[29] 张星弛, 韩培涛, 李晓莉, 等.中链甘油三酯的研究进展[J].食品研究与开发, 2017, 38(23):220-224.
ZHANG X C, HAN P T, LI X L, et al.The research progress of medium chain triglyceride[J].Food Research and Development, 2017, 38(23):220-224.
[30] BOHRER B M.An investigation of the formulation and nutritional composition of modern meat analogue products[J].Food Science and Human Wellness, 2019, 8(4):320-329.
[31] 郑雅丹. 植物蛋白的纤维组织化技术研究[D].杭州:浙江工业大学, 2009.
ZHENG Y D.The Study of Fiber-Textrued extrusion technology on vegetable proteins[D].Hangzhou:Zhengjiang University of Technology, 2009.
[32] 洪滨, 解铁民, 高扬, 等.淀粉对高水分挤压组织化蛋白特性的影响[J].食品工业, 2014, 35(7):184-189.
HONG B, XIE T M, GAO Y, et al.The influence on characteristic of high moisture meat analogue by starch[J].The Food Industry, 2014, 35(7):184-189.
[33] 颜正勇, 孙子重, SOO W, 等.超级热凝胶的甲基纤维素在食品中的应用[J].中国食品添加剂, 2012(S1):278-286.
YAN Z Y, SUN Z Z, SOO W, et al.Supergelling methylcellulose's food applications[J].China Food Additives, 2012(S1):278-286.
[34] KEENAN D F, RESCONI V C, KERRY J P, et al.Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach[J].Meat Science, 2014, 96(3):1 384-1 394.
[35] MALAV O P, TALUKDER S, GOKULAKRISHNAN P, et al.Meat analog:A review[J].Critical Reviews in Food Science and Nutrition, 2013, 55(9):1 241-1 245.
[36] HEFFERNAN O.可持续性的“代肉”正跃跃欲试[J].农经, 2017,318 (11):66-71.
HEFFERNAN O.Sustainable meat substitutes arise[J].Agriculture Economics, 2017,318 (11):66-71.
[37] MANSKI J M, VAN DER GOOT A J, BOOM R M, Formation of fibrous materials from dense calcium caseinate dispersions[J].Biomacromolecules, 2007, 8(4):1 271-1 279.
[38] KRINTIRAS G A, G BEL J, VAN DER GOOT A J, et al.Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell[J].Journal of Food Engineering, 2015, 160:34-41.
[39] KRINTIRAS G A, GADEA DIAZ J, VAN DER GOOT A J, et al.On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers[J].Journal of Food Engineering, 2016, 169:205-213.
[40] GUERRERO P, BEATTY E, KERRY J P, et al.Extrusion of soy protein with gelatin and sugars at low moisture content[J].Journal of Food Engineering, 2012, 110(1):53-59.
[41] GRABOWSKA K J, TEKIDOU S, BOOM R M, et al.Shear structuring as a new method to make anisotropic structures from soy-gluten blends[J].Food Research International, 2014, 64:743-751.
[42] KRINTIRAS G A, G BEL J, BOUWMAN W G, et al.On characterization of anisotropic plant protein structures[J].Food Funct, 2014, 5(12):3 233-3 240.
[43] LANG M.Consumer acceptance of blending plant-based ingredients into traditional meat-based foods:Evidence from the meat-mushroom blend[J].Food Quality and Preference, 2020, 79:103 758.
[44] TARREGA A, RIZO A, MURCIANO A, et al.Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers[J].Current Research in Food Science, 2020, 3:30-40.