[1] PRAJAPATI P, GARG M, SINGH N, et al.Transforming plant proteins into plant-based meat alternatives:Challenges and future scope[J].Food Science and Biotechnology, 2024, 33(15):3423-3443.
[2] 胡海娟, 王守伟, 李宇轩, 等.替代蛋白食品工业化发展思考[J].中国工程科学, 2025, 27(1):258-268.
HU H J, WANG S W, LI Y X, et al.Thoughts on the industrialization of alternative protein foods[J].Strategic Study of Chinese Academy of Engineering, 2025, 27(1):258-268.
[3] ZHENG J L, ZHU T R, YANG G H, et al.The isocaloric substitution of plant-based and animal-based protein in relation to aging-related health outcomes:A systematic review[J].Nutrients, 2022, 14(2):272.
[4] VIGUILIOUK E, STEWART S E, JAYALATH V H, et al.Effect of replacing animal protein with plant protein on glycemic control in diabetes:A systematic review and meta-analysis of randomized controlled trials[J].Nutrients, 2015, 7(12):9804-9824.
[5] 郭子鸣, 莫呈鹏, 王鲁峰.植物蛋白肉的加工及品质特性研究进展[J].食品安全质量检测学报, 2023, 14(5):85-93.
GUO Z M, MO C P, WANG L F.Research progress on processing and quality characteristics of plant protein meat[J].Journal of Food Safety and Quality, 2023, 14(5):85-93.
[6] 欧雨嘉, 郑明静, 曾红亮, 等.植物蛋白肉研究进展[J].食品与发酵工业, 2020, 46(12):299-305.
OU Y J, ZHENG M J, ZENG H L, et al.Advance in plant-based meat research[J].Food and Fermentation Industries, 2020, 46(12):299-305.
[7] 袁钦杰. 基于高湿挤压及不同组织化蛋白对植物肉品质特性影响研究[D].杭州:浙江农林大学, 2024.
YUAN Q J.Research on the effects of high-moisture extrusion and different texturized proteins on the quality characteristics of plant-based meat[D].Hangzhou: Zhejiang A&F University, 2024.
[8] RIBEIRO G, PIÑERO M Y, PARLE F, et al.Optimizing screw speed and barrel temperature for textural and nutritional improvement of soy-based high-moisture extrudates[J].Foods, 2024, 13(11):1748.
[9] 岳程程, 王哲, 佟丽凤, 等.水分添加量对高水分挤压大豆粕植物蛋白肉品质及结构特性的影响[J].食品工业科技, 2023, 44(22):52-60.
YUE C C, WANG Z, TONG L F, et al.Effect of water-added content on the quality and structural characteristics of high-moisture extruded soybean meal-based meat analogues[J].Science and Technology of Food Industry, 2023, 44(22):52-60.
[10] 代欣欣. 植物肉生产原料、技术及产品特性研究进展[J].肉类研究, 2023, 37(8):61-69.
DAI X X.A review of recent progress on plant-based meat:Raw materials, processing technologies, and product properties[J].Meat Research, 2023, 37(8):61-69.
[11] HELMICK H, TONNER T, HAUERSPERGER D, et al.Physicochemical characterization of changes in pea protein as the result of cold extrusion[J].Food Chemistry, 2023, 423:136240.
[12] 韩杰. 高温花生粕功能肽的酶法制备与应用[D].泰安:山东农业大学, 2022.
HAN J.Enzymatic preparation and application of functional peptide from high-temperature peanut meal[D].Taian:Shandong Agricultural University, 2022.
[13] HARIHARAN S, PATTI A, ARORA A.Functional proteins from biovalorization of peanut meal:Advances in process technology and applications[J].Plant Foods for Human Nutrition, 2023, 78(1):13-24.
[14] DIMINA L, RÉMOND D, HUNEAU J F, et al.Combining plant proteins to achieve amino acid profiles adapted to various nutritional objectives-an exploratory analysis using linear programming[J].Frontiers in Nutrition, 2022, 8:809685.
[15] SRIKANLAYA C, THERDTHAI N.Characterization of plant-based meat treated with hot air and microwave heating[J].Foods, 2024, 13(17):2697.
[16] 俎新宇, 赵亚男, 陈星烁, 等.大豆分离蛋白、豌豆分离蛋白和小麦面筋蛋白相互作用对高水分植物蛋白肉品质特性的影响[J].中国调味品, 2024, 49(6):36-42.
ZU X Y, ZHAO Y N, CHEN X S, et al.Effect of interaction of soy protein isolate, pea protein isolate, and wheat gluten protein on quality characteristics of high-moisture plant protein meat[J].China Condiment, 2024, 49(6):36-42.
[17] 张瑞鑫. 花生和面筋复配蛋白高水分挤压组织化规律、调控及应用[D].无锡:江南大学, 2023.
ZHANG R X.Principles, regulation and application of high-moisture extrusion texturization for peanut and gluten-based proteins[D].Wuxi: Jiangnan University, 2023.
[18] WEBB D, LI Y H, ALAVI S.Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat[J].Trends in Food Science & Technology, 2023, 131:129-138.
[19] MITTAL S, BHUIYAN M H R, NGADI M O.Challenges and prospects of plant-protein-based 3D printing[J].Foods, 2023, 12(24):4490.
[20] CHOI H Y, LIM E J, KIM H Y.A review on the application of animal-based materials using three-dimensional (3D) printing and protein restructuring technologies[J].Food Science of Animal Resources, 2025, 45(1):282-302.
[21] IANOVICI I, ZAGURY Y, REDENSKI I, et al.3D-printable plant protein-enriched scaffolds for cultivated meat development[J].Biomaterials, 2022, 284:121487.
[22] RINSHANA P F, MURUGESAN B, KIM Y H, et al.Advances in 3D food printing technology:Innovation and applications in the food industry[J].Food Science and Biotechnology, 2025, 34(2):403-421.
[23] 童强, 佟垚, 吴豪, 等.3D打印技术在食品领域中的研究进展[J].食品与发酵工业, 2025, 51(7):396-404.
TONG Q, TONG Y, WU H, et al.Research progress of 3D printing technology in food field[J].Food and Fermentation Industries, 2025, 51(7):396-404.
[24] LEELAPUNNAWUT S, NGAMWONGLUMLERT L, DEVAHASTIN S, et al.Effects of texture modifiers on physicochemical properties of 3D-printed meat mimics from pea protein isolate-alginate gel mixture[J].Foods, 2022, 11(24):3947.
[25] CHEN Y Y, ZHANG M, BHANDARI B.3D printing of steak-like foods based on textured soybean protein[J].Foods, 2021, 10(9):2011.
[26] 王红磊. 豌豆蛋白基食品3D打印体系的构建及其性质研究[D].淄博:山东理工大学, 2024.
WANG H L.Construction and properties of a pea protein-based food 3D printing system[D].Zibo:Shandong University of Technology, 2024.
[27] YU S Q, ZENG W Z, XU S, et al.Expediting the growth of plant-based meat alternatives by microfluidic technology:Identification of the opportunities and challenges[J].Current Opinion in Biotechnology, 2022, 75:102720.
[28] LI X F, YOU B H, SHUM H C, et al.Future foods:Design, fabrication and production through microfluidics[J].Biomaterials, 2022, 287:121631.
[29] ZHANG Y, DING X, YANG Z J, et al.Emerging microfluidic building blocks for cultured meat construction[J].ACS Applied Materials & Interfaces, 2025, 17(6):8771-8793.
[30] CARON E, VAN DE WALLE D, DEWETTINCK K, et al.State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat[J].Food Research International, 2024, 192:114712.
[31] CEN S Y, MENG Z.Advances of plant-based fat analogs in 3D printing:Manufacturing strategies, printabilities, and food applications[J].Food Research International, 2024, 197:115178.
[32] 刘昌棋, 张瑶, 刘泽鹏, 等.植物肉组织化技术研究进展[J].食品工业科技, 2025, 46(16):19-29.
LIU C Q, ZHANG Y, LIU Z P, et al.Research progress on plant-based meat texturization[J].Science and Technology of Food Industry, 2025, 46(16):19-29.
[33] ZHANG Y, RYU G H.Effects of process variables on the physicochemical, textural, and structural properties of an isolated pea protein-based high-moisture meat analog[J].Foods, 2023, 12(24):4413.
[34] LEE C K W, XU Y, YUAN Q, et al.Advanced 3D food printing with simultaneous cooking and generative AI design[J].Advanced Materials, 2025, 37(13):2408282.
[35] 王秋野. 豌豆蛋白基植物肉的研制及特性分析[D].黑龙江:东北农业大学, 2021.
WANG Q Y.Development and characterization of pea protein-based plant meat[D].Heilongjiang:Northeast Agricultural University, 2021.
[36] 安红周,孙嘉瑜,王莉芬,等.以牛肉为基准高水分组织化植物蛋白的工艺优化[J].河南工业大学学报(自然科学版), 2024, 45(3):26-33.
AN H Z, SUN J Y, WANG L F, et al.Process optimization of high-moisture textured vegetable protein based on beef[J].Journal of Henan University of Technology (Natural Science Edition), 2024, 45(3):26-33.
[37] KONRAD T, HA M, RONQUEST-ROSS L, et al.Plant-based mince texture:A review of the sensory literature with view to informing new product development[J].Journal of Food Science, 2024, 89(12):8197-8214.
[38] XIA Y J, QIAN J, ZHAO Y C, et al.Effects of food components and processing parameters on plant-based meat texture formation and evaluation methods[J].Journal of Texture Studies, 2023, 54(3):394-409.
[39] KUMARI S, ALAM A N, HOSSAIN M J, et al.Sensory evaluation of plant-based meat:Bridging the gap with animal meat, challenges and future prospects[J].Foods, 2023, 13(1):108.
[40] OLEGARIO L S, ZALAMA L, GONZÁLEZ-MOHINO A, et al.Sensory and hedonic perception of meat versus ultra-processed plant-based meat analogs:A comparative study[J].Journal of Food Science, 2024, 89(12):10329-10343.
[41] YU J L, WANG L Y, ZHANG Z W.Plant-based meat proteins:Processing, nutrition composition, and future prospects[J].Foods, 2023, 12(22):4180.
[42] BELOBRAJDIC D P, OSBORNE S, CONLON M, et al.Assessing the protein quality, in vitro intestinal iron absorption and human faecal microbiota impacts of plant-based mince[J].Nutrients, 2024, 16(14):2339.
[43] VISIOLI F.Redefining protein quality:Integrating health outcomes and environmental impacts in the plant-animal protein debate[J].Foods, 2024, 13(24):4128.
[44] PARTANEN M, LUHIO P, GÓMEZ-GALLEGO C, et al.The role of fiber in modulating plant protein-induced metabolic responses[J].Critical Reviews in Food Science and Nutrition, 2025,65(23):4599-4614.
[45] GUEUGNEAU M.The value of dietary plant protein in older people[J].Current Opinion in Clinical Nutrition and Metabolic Care, 2023, 26(1):3-7.
[46] PANDEY A, PEARLMAN M, BONNES S L, et al.Can we maintain muscle mass on a plant-based diet[J].Current Nutrition Reports, 2025, 14(1):16.
[47] SIDDIQUI S A, BHOWMIK S, AFREEN M, et al.Bodybuilders and high-level meat consumers’ behavior towards rabbit, beef, chicken, turkey, and lamb meat:A comparative review[J].Nutrition, 2024, 119:112305.
[48] CUI B, ZENG X Y, LIANG H S, et al.Construction of a soybean protein isolate/polysaccharide-based whole muscle meat analog:Physical properties and freeze-thawing stability study[J].International Journal of Biological Macromolecules, 2024, 265:131037.
[49] AIMUTIS W R, SHIRWAIKER R.A perspective on the environmental impact of plant-based protein concentrates and isolates[J].PNAS, 2024, 121(50):e2319003121.
[50] JAFARZADEH S, QAZANFARZADEH Z, MAJZOOBI M, et al.Alternative proteins;A path to sustainable diets and environment[J].Current Research in Food Science, 2024, 9:100882.