СУЧАСНІ ПІДХОДИ ДО СТРУКТУРУВАННЯ РОСЛИННИХ БІЛКІВ У ТЕХНОЛОГІЯХ М’ЯСНИХ АНАЛОГІВ
Ключові слова:
текстуровані рослинні білки, м’ясні аналоги, високовологісна екструзія, низьковологісна екструзія, засвоюваність, аромат, функціонально-технологічні властивості
Анотація
У статті узагальнено та систематизовано результати вітчизняних і зарубіжних наукових досліджень 2021–2026 рр., присвячених застосуванню текстурованих рослинних білків у технологіях виробництва м’ясних аналогів. Проаналізовано сучасну сировинну базу, що включає соєві, горохові, пшеничні (глютенові) білки, білки інших бобових культур, а також їх композиційні суміші з урахуванням амінокислотного складу, функціонально-технологічних властивостей та наявності антипоживних факторів. Оцінено вплив методів попередньої підготовки сировини та екстракції білка на структуроутворювальну здатність, водо- та жироутримувальні властивості, харчову цінність і біодоступність білка в кінцевих продуктах. Особливу увагу приділено екструзійним методам структурування білків, зокрема низьковологісній (LME) та високовологісній (HME/HMMA) екструзії, які розглядаються як ключові технологічні підходи формування волокнистої анізотропної структури, максимально наближеної до м’язової тканини. Детально проаналізовано фізико-хімічні механізми текстуроутворення, включаючи термічну денатурацію білкових фракцій, їх орієнтацію в полі зсувних напружень, фазове розшарування та визначальну роль охолоджувальної матриці у стабілізації структури. Встановлено взаємозв’язок між основними параметрами екструзійного процесу (вологість, температурний режим, швидкість обертання шнека, питомі механічні енерговитрати, інтенсивність охолодження) і текстурними, реологічними та сенсорними характеристиками м’ясних аналогів. Окремо розглянуто питання харчової цінності та засвоюваності рослинного білка, потенційні ризики перебігу реакцій Майяра й окиснювальних процесів під час високотемпературної обробки, а також сучасні технологічні стратегії керування смако-ароматичним профілем і маскування небажаних «beany/off-flavors». Узагальнені результати формують науково-практичне підґрунтя для цілеспрямованого проєктування рецептур і технологічних процесів виробництва м’ясних аналогів із прогнозованими показниками якості, харчової цінності та споживчої привабливості.
Посилання
1. Sui X., Zhang T., Zhang X., Jiang L. High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications. Annual Review of Food Science and Technology. 2024. Vol. 15, № 1. P. 125–149. DOI: https://doi.org/10.1146/annurev-food-072023-034346
2. Zhang X., Zhao Y., Zhao X., Sun P., Zhao D., Jiang L., Sui X. The texture of plant protein-based meat analogs by high moisture extrusion: A review. Journal of Texture Studies. 2022. DOI: https://doi.org/10.1111/jtxs.12697
3. Dinali M., Liyanage R., Silva M., Newman L., Ahikari B., Wijesekara I., Chandrapala J. Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage. Food Reviews International. 2024. P. 1–29. DOI: https://doi.org/10.1080/87559129.2024.2309593
4. Xu X., Ma C., Yang Y., Bian X., Wang B., Zhang G., Zhang N. Effects of phytic acid from soybean meal on Maillard reaction and antioxidant properties of products. Food Chemistry. 2024. Art. 141257. DOI: https://doi.org/10.1016/j.foodchem.2024.141257
5. Santos C. M., Santiago A., Araújo A. R. L., Pinto S., Agostinho R. R., Simão S., Azevedo T., Antunes C., Faustino M. A. F., Araújo I., Neves M. G. P. M. S., Martinho J. M. G., Maçôas E. M. S. New fluorescent probes based on gallium(III) corrole complexes for the recognition of hydrogen sulfide: A journey from solution to intracellular site. Dyes and Pigments. 2023. Art. 111304. DOI: https://doi.org/10.1016/j.dyepig.2023.111304
6. Wittek P., Ellwanger F., Karbstein H. P., Emin M. A. Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue. Foods. 2021. Vol. 10, № 8. P. 1753. DOI: https://doi.org/10.3390/foods10081753
7. Gasparre N., van den Berg M., Oosterlinck F., Sein A. High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. Molecules. 2022. Vol. 27, № 18. P. 5855. DOI: https://doi.org/10.3390/molecules27185855
8. Kurakake M., Amai Y. Characterization of a β-N-acetylhexosaminidase with transglycosylation activity from Metarhizium sp. A34. Journal of Food Science. 2022. Vol. 87, № 4. P. 1466–1474. DOI: https://doi.org/10.1111/1750-3841.16113
9. Abdipour H., Asgari G. Enhanced methylene blue degradation and mineralization through activated persulfate coupled with magnetic field. Cleaner Engineering and Technology. 2024. Art. 100822. DOI: https://doi.org/10.1016/j.clet.2024.100822
10. Yang L., Zhang T., Li H., Chen T., Liu X. Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing. Foods. 2023. Vol. 12, № 5. P. 923. DOI: https://doi.org/10.3390/foods12050923
11. Ghosh S., Kim M.-J., Sun S., Jung C. Amino Acid Profile and Mineral Content of Cultivated Snails Acusta despecta and Achatina fulica: Assessing Their Potential as Nutritional Source. Foods. 2025. Vol. 14, № 1. P. 123. DOI: https://doi.org/10.3390/foods14010123
12. Muñoz M. M., Garrido M. D., Peñaranda I. Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates. Foods. 2025. Vol. 14, № 21. P. 3590. DOI: https://doi.org/10.3390/foods14213590
13. Barnés-Calle C., Matas G., Claret A., Guerrero L., Fulladosa E., Gou P. High moisture extrusion of pea protein isolate to mimic chicken texture: instrumental and sensory insights. Food Hydrocolloids. 2024. Art. 110129. DOI: https://doi.org/10.1016/j.foodhyd.2024.110129
14. Manzanilla-Valdez M. L., Ma Z., Mondor M., Hernández-Álvarez A. J. Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources. Journal of Agricultural and Food Chemistry. 2024. DOI: https://doi.org/10.1021/acs.jafc.4c00380
15. Gulzar S., Hosseini A. F., Martín-Belloso O., Soliva-Fortuny R., Rizvi S. S. H. Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook. Comprehensive Reviews in Food Science and Food Safety. 2025. Vol. 24, № 6. DOI: https://doi.org/10.1111/1541-4337.70322
16. Escobedo-Avellaneda Z., Colin-Oviedo Á., Buitimea-Cantúa G. V., Pérez-Carillo E., Chuck-Hernández C., Espinosa-Ramírez J., Castagnini J. M., Welti-Chanes J. Extrusion effects on composition, protein digestibility, and functional properties of cold-pressed oilseed cakes. CyTA – Journal of Food. 2025. Vol. 23, № 1. DOI: https://doi.org/10.1080/19476337.2025.2549373
17. Farrokhi F., Azizi M. H. Comparative Study of Physicochemical and Structural Characteristics of Meat Analogues Produced From Soy and Wheat Proteins. Food Science & Nutrition. 2025. Vol. 13, № 8. DOI: https://doi.org/10.1002/fsn3.70780
18. Zhang X., Zhao Y., Zhang T., Zhang Y., Jiang L., Sui X. Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties. Food Chemistry: X. 2023. Vol. 20. Art. 100921. DOI: https://doi.org/10.1016/j.fochx.2023.100921
19. Bulgaru V., Sensoy I., Netreba N., Gurev A., Altanlar U., Paiu S., Dragancea V., Sturza R., Ghendov-Mosanu A. Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion. Foods. 2025. Vol. 14, № 17. P. 2939. DOI: https://doi.org/10.3390/foods14172939
20. Zhang Y., Gu B.-J., Hwang N.-K., Ryu G.-H. Optimization of High-Moisture Meat Analog Production with the Addition of Isolated Mung Bean Protein Using Response Surface Methodology. Foods. 2025. Vol. 14, № 8. P. 1323. DOI: https://doi.org/10.3390/foods14081323
1. Sui, X., Zhang, T., Zhang, X., Jiang, L. (2024). High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications. Annual Review of Food Science and Technology, vol. 15, no. 1, pp. 125–149. DOI: https://doi.org/10.1146/annurev-food-072023-034346
2. Zhang, X., Zhao, Y., Zhao, X., Sun, P., Zhao, D., Jiang, L., Sui, X. (2022). The texture of plant protein-based meat analogs by high moisture extrusion: A review. Journal of Texture Studies. DOI: https://doi.org/10.1111/jtxs.12697
3. Dinali, M., Liyanage, R., Silva, M., Newman, L., Ahikari, B., Wijesekara, I., Chandrapala, J. (2024). Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage. Food Reviews International, pp. 1–29. DOI: https://doi.org/10.1080/87559129.2024.2309593
4. Xu, X., Ma, C., Yang, Y., Bian, X., Wang, B., Zhang, G., Zhang, N. (2024). Effects of phytic acid from soybean meal on Maillard reaction and antioxidant properties of products. Food Chemistry, art. 141257. DOI: https://doi.org/10.1016/j.foodchem.2024.141257
5. Santos, C. M., Santiago, A., Araújo, A. R. L., Pinto, S., Agostinho, R. R., Simão, S., Azevedo, T., Antunes, C., Faustino, M. A. F., Araújo, I., Neves, M. G. P. M. S., Martinho, J. M. G., Maçôas, E. M. S. (2023). New fluorescent probes based on gallium(III) corrole complexes for the recognition of hydrogen sulfide: A journey from solution to intracellular site. Dyes and Pigments, art. 111304. DOI: https://doi.org/10.1016/j.dyepig.2023.111304
6. Wittek, P., Ellwanger, F., Karbstein, H. P., Emin, M. A. (2021). Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue. Foods, vol. 10, no. 8, pp. 1753. DOI: https://doi.org/10.3390/foods10081753
7. Gasparre, N., van den Berg, M., Oosterlinck, F., Sein, A. (2022). High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. Molecules, vol. 27, no. 18, pp. 5855. DOI: https://doi.org/10.3390/molecules27185855
8. Kurakake, M., Amai, Y. (2022). Characterization of a β-N-acetylhexosaminidase with transglycosylation activity from Metarhizium sp. A34. Journal of Food Science, vol. 87, no. 4, pp. 1466–1474. DOI: https://doi.org/10.1111/1750-3841.16113
9. Abdipour, H., Asgari, G. (2024). Enhanced methylene blue degradation and mineralization through activated persulfate coupled with magnetic field. Cleaner Engineering and Technology, art. 100822. DOI: https://doi.org/10.1016/j.clet.2024.100822
10. Yang, L., Zhang, T., Li, H., Chen, T., Liu, X. (2023). Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing. Foods, vol. 12, no. 5, pp. 923. DOI: https://doi.org/10.3390/foods12050923
11. Ghosh, S., Kim, M.-J., Sun, S., Jung, C. (2025). Amino Acid Profile and Mineral Content of Cultivated Snails Acusta despecta and Achatina fulica: Assessing Their Potential as Nutritional Source. Foods, vol. 14, no. 1, pp. 123. DOI: https://doi.org/10.3390/foods14010123
12. Muñoz, M. M., Garrido, M. D., Peñaranda, I. (2025). Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates. Foods, vol. 14, no. 21, pp. 3590. DOI: https://doi.org/10.3390/foods14213590
13. Barnés-Calle, C., Matas, G., Claret, A., Guerrero, L., Fulladosa, E., Gou, P. (2024). High moisture extrusion of pea protein isolate to mimic chicken texture: instrumental and sensory insights. Food Hydrocolloids, art. 110129. DOI: https://doi.org/10.1016/j.foodhyd.2024.110129
14. Manzanilla-Valdez, M. L., Ma, Z., Mondor, M., Hernández-Álvarez, A. J. (2024). Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources. Journal of Agricultural and Food Chemistry. DOI: https://doi.org/10.1021/acs.jafc.4c00380
15. Gulzar, S., Hosseini, A. F., Martín-Belloso, O., Soliva-Fortuny, R., Rizvi, S. S. H. (2025). Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook. Comprehensive Reviews in Food Science and Food Safety, vol. 24, no. 6. DOI: https://doi.org/10.1111/1541-4337.70322
16. Escobedo-Avellaneda, Z., Colin-Oviedo, Á., Buitimea-Cantúa, G. V., Pérez-Carillo, E., Chuck-Hernández, C., Espinosa-Ramírez, J., Castagnini, J. M., Welti-Chanes, J. (2025). Extrusion effects on composition, protein digestibility, and functional properties of cold-pressed oilseed cakes. CyTA – Journal of Food, vol. 23, no. 1. DOI: https://doi.org/10.1080/19476337.2025.2549373
17. Farrokhi, F., Azizi, M. H. (2025). Comparative Study of Physicochemical and Structural Characteristics of Meat Analogues Produced From Soy and Wheat Proteins. Food Science & Nutrition, vol. 13, no. 8. DOI: https://doi.org/10.1002/fsn3.70780
18. Zhang, X., Zhao, Y., Zhang, T., Zhang, Y., Jiang, L., Sui, X. (2023). Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties. Food Chemistry: X, vol. 20, art. 100921. DOI: https://doi.org/10.1016/j.fochx.2023.100921
19. Bulgaru, V., Sensoy, I., Netreba, N., Gurev, A., Altanlar, U., Paiu, S., Dragancea, V., Sturza, R., Ghendov-Mosanu, A. (2025). Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion. Foods, vol. 14, no. 17, pp. 2939. DOI: https://doi.org/10.3390/foods14172939
20. Zhang, Y., Gu, B.-J., Hwang, N.-K., Ryu, G.-H. (2025). Optimization of High-Moisture Meat Analog Production with the Addition of Isolated Mung Bean Protein Using Response Surface Methodology. Foods, vol. 14, no. 8, pp. 1323. DOI: https://doi.org/10.3390/foods14081323
2. Zhang X., Zhao Y., Zhao X., Sun P., Zhao D., Jiang L., Sui X. The texture of plant protein-based meat analogs by high moisture extrusion: A review. Journal of Texture Studies. 2022. DOI: https://doi.org/10.1111/jtxs.12697
3. Dinali M., Liyanage R., Silva M., Newman L., Ahikari B., Wijesekara I., Chandrapala J. Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage. Food Reviews International. 2024. P. 1–29. DOI: https://doi.org/10.1080/87559129.2024.2309593
4. Xu X., Ma C., Yang Y., Bian X., Wang B., Zhang G., Zhang N. Effects of phytic acid from soybean meal on Maillard reaction and antioxidant properties of products. Food Chemistry. 2024. Art. 141257. DOI: https://doi.org/10.1016/j.foodchem.2024.141257
5. Santos C. M., Santiago A., Araújo A. R. L., Pinto S., Agostinho R. R., Simão S., Azevedo T., Antunes C., Faustino M. A. F., Araújo I., Neves M. G. P. M. S., Martinho J. M. G., Maçôas E. M. S. New fluorescent probes based on gallium(III) corrole complexes for the recognition of hydrogen sulfide: A journey from solution to intracellular site. Dyes and Pigments. 2023. Art. 111304. DOI: https://doi.org/10.1016/j.dyepig.2023.111304
6. Wittek P., Ellwanger F., Karbstein H. P., Emin M. A. Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue. Foods. 2021. Vol. 10, № 8. P. 1753. DOI: https://doi.org/10.3390/foods10081753
7. Gasparre N., van den Berg M., Oosterlinck F., Sein A. High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. Molecules. 2022. Vol. 27, № 18. P. 5855. DOI: https://doi.org/10.3390/molecules27185855
8. Kurakake M., Amai Y. Characterization of a β-N-acetylhexosaminidase with transglycosylation activity from Metarhizium sp. A34. Journal of Food Science. 2022. Vol. 87, № 4. P. 1466–1474. DOI: https://doi.org/10.1111/1750-3841.16113
9. Abdipour H., Asgari G. Enhanced methylene blue degradation and mineralization through activated persulfate coupled with magnetic field. Cleaner Engineering and Technology. 2024. Art. 100822. DOI: https://doi.org/10.1016/j.clet.2024.100822
10. Yang L., Zhang T., Li H., Chen T., Liu X. Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing. Foods. 2023. Vol. 12, № 5. P. 923. DOI: https://doi.org/10.3390/foods12050923
11. Ghosh S., Kim M.-J., Sun S., Jung C. Amino Acid Profile and Mineral Content of Cultivated Snails Acusta despecta and Achatina fulica: Assessing Their Potential as Nutritional Source. Foods. 2025. Vol. 14, № 1. P. 123. DOI: https://doi.org/10.3390/foods14010123
12. Muñoz M. M., Garrido M. D., Peñaranda I. Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates. Foods. 2025. Vol. 14, № 21. P. 3590. DOI: https://doi.org/10.3390/foods14213590
13. Barnés-Calle C., Matas G., Claret A., Guerrero L., Fulladosa E., Gou P. High moisture extrusion of pea protein isolate to mimic chicken texture: instrumental and sensory insights. Food Hydrocolloids. 2024. Art. 110129. DOI: https://doi.org/10.1016/j.foodhyd.2024.110129
14. Manzanilla-Valdez M. L., Ma Z., Mondor M., Hernández-Álvarez A. J. Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources. Journal of Agricultural and Food Chemistry. 2024. DOI: https://doi.org/10.1021/acs.jafc.4c00380
15. Gulzar S., Hosseini A. F., Martín-Belloso O., Soliva-Fortuny R., Rizvi S. S. H. Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook. Comprehensive Reviews in Food Science and Food Safety. 2025. Vol. 24, № 6. DOI: https://doi.org/10.1111/1541-4337.70322
16. Escobedo-Avellaneda Z., Colin-Oviedo Á., Buitimea-Cantúa G. V., Pérez-Carillo E., Chuck-Hernández C., Espinosa-Ramírez J., Castagnini J. M., Welti-Chanes J. Extrusion effects on composition, protein digestibility, and functional properties of cold-pressed oilseed cakes. CyTA – Journal of Food. 2025. Vol. 23, № 1. DOI: https://doi.org/10.1080/19476337.2025.2549373
17. Farrokhi F., Azizi M. H. Comparative Study of Physicochemical and Structural Characteristics of Meat Analogues Produced From Soy and Wheat Proteins. Food Science & Nutrition. 2025. Vol. 13, № 8. DOI: https://doi.org/10.1002/fsn3.70780
18. Zhang X., Zhao Y., Zhang T., Zhang Y., Jiang L., Sui X. Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties. Food Chemistry: X. 2023. Vol. 20. Art. 100921. DOI: https://doi.org/10.1016/j.fochx.2023.100921
19. Bulgaru V., Sensoy I., Netreba N., Gurev A., Altanlar U., Paiu S., Dragancea V., Sturza R., Ghendov-Mosanu A. Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion. Foods. 2025. Vol. 14, № 17. P. 2939. DOI: https://doi.org/10.3390/foods14172939
20. Zhang Y., Gu B.-J., Hwang N.-K., Ryu G.-H. Optimization of High-Moisture Meat Analog Production with the Addition of Isolated Mung Bean Protein Using Response Surface Methodology. Foods. 2025. Vol. 14, № 8. P. 1323. DOI: https://doi.org/10.3390/foods14081323
1. Sui, X., Zhang, T., Zhang, X., Jiang, L. (2024). High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications. Annual Review of Food Science and Technology, vol. 15, no. 1, pp. 125–149. DOI: https://doi.org/10.1146/annurev-food-072023-034346
2. Zhang, X., Zhao, Y., Zhao, X., Sun, P., Zhao, D., Jiang, L., Sui, X. (2022). The texture of plant protein-based meat analogs by high moisture extrusion: A review. Journal of Texture Studies. DOI: https://doi.org/10.1111/jtxs.12697
3. Dinali, M., Liyanage, R., Silva, M., Newman, L., Ahikari, B., Wijesekara, I., Chandrapala, J. (2024). Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage. Food Reviews International, pp. 1–29. DOI: https://doi.org/10.1080/87559129.2024.2309593
4. Xu, X., Ma, C., Yang, Y., Bian, X., Wang, B., Zhang, G., Zhang, N. (2024). Effects of phytic acid from soybean meal on Maillard reaction and antioxidant properties of products. Food Chemistry, art. 141257. DOI: https://doi.org/10.1016/j.foodchem.2024.141257
5. Santos, C. M., Santiago, A., Araújo, A. R. L., Pinto, S., Agostinho, R. R., Simão, S., Azevedo, T., Antunes, C., Faustino, M. A. F., Araújo, I., Neves, M. G. P. M. S., Martinho, J. M. G., Maçôas, E. M. S. (2023). New fluorescent probes based on gallium(III) corrole complexes for the recognition of hydrogen sulfide: A journey from solution to intracellular site. Dyes and Pigments, art. 111304. DOI: https://doi.org/10.1016/j.dyepig.2023.111304
6. Wittek, P., Ellwanger, F., Karbstein, H. P., Emin, M. A. (2021). Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue. Foods, vol. 10, no. 8, pp. 1753. DOI: https://doi.org/10.3390/foods10081753
7. Gasparre, N., van den Berg, M., Oosterlinck, F., Sein, A. (2022). High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. Molecules, vol. 27, no. 18, pp. 5855. DOI: https://doi.org/10.3390/molecules27185855
8. Kurakake, M., Amai, Y. (2022). Characterization of a β-N-acetylhexosaminidase with transglycosylation activity from Metarhizium sp. A34. Journal of Food Science, vol. 87, no. 4, pp. 1466–1474. DOI: https://doi.org/10.1111/1750-3841.16113
9. Abdipour, H., Asgari, G. (2024). Enhanced methylene blue degradation and mineralization through activated persulfate coupled with magnetic field. Cleaner Engineering and Technology, art. 100822. DOI: https://doi.org/10.1016/j.clet.2024.100822
10. Yang, L., Zhang, T., Li, H., Chen, T., Liu, X. (2023). Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing. Foods, vol. 12, no. 5, pp. 923. DOI: https://doi.org/10.3390/foods12050923
11. Ghosh, S., Kim, M.-J., Sun, S., Jung, C. (2025). Amino Acid Profile and Mineral Content of Cultivated Snails Acusta despecta and Achatina fulica: Assessing Their Potential as Nutritional Source. Foods, vol. 14, no. 1, pp. 123. DOI: https://doi.org/10.3390/foods14010123
12. Muñoz, M. M., Garrido, M. D., Peñaranda, I. (2025). Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates. Foods, vol. 14, no. 21, pp. 3590. DOI: https://doi.org/10.3390/foods14213590
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Опубліковано
2026-06-25
Як цитувати
Котов, О., Хричов, С., Слободнюк, Р., & Горальчук, А. (2026). СУЧАСНІ ПІДХОДИ ДО СТРУКТУРУВАННЯ РОСЛИННИХ БІЛКІВ У ТЕХНОЛОГІЯХ М’ЯСНИХ АНАЛОГІВ. Innovations and Technologies in the Service Sphere and Food Industry, (2 (20), 67-74. https://doi.org/10.32782/2708-4949.2(20).2026.9
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ХАРЧОВІ ТЕХНОЛОГІЇ
Авторське право (c) 2026 Олексій Котов, Сергій Хричов, Руслан Слободнюк, Андрій Горальчук
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