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Plant-based meat alternatives:advancements in ingredients,processing,consumer perception,and future directions

Linheng Chen Xuan Lin Yiji Xia

未来食品学报（英文）2026，Vol.6Issue(3)：374-388,15.

未来食品学报（英文）2026，Vol.6Issue(3)：374-388,15.DOI:10.1016/j.jfutfo.2025.04.005

Plant-based meat alternatives:advancements in ingredients,processing,consumer perception,and future directions

Linheng Chen ¹Xuan Lin ²Yiji Xia³

作者信息

1. Department of Biology,Hong Kong Baptist University,Hong Kong 999077,China
2. LongRun Agri Group Pte.Ltd.,Singapore 058727,Singapore
3. Department of Biology,Hong Kong Baptist University,Hong Kong 999077,China||State Key Laboratory of Agrobiotechnology,School of Life Sciences,The Chinese University of Hong Kong,Hong Kong 999077,China
折叠

摘要

关键词

Meat alternatives/Plant-based protein/Food innovation/Structuring techniques

Key words

Meat alternatives/Plant-based protein/Food innovation/Structuring techniques

引用本文复制引用

Linheng Chen,Xuan Lin,Yiji Xia..Plant-based meat alternatives:advancements in ingredients,processing,consumer perception,and future directions[J].未来食品学报（英文）,2026,6(3):374-388,15.

基金项目

Hong Kong Baptist University provided financial support for this project. （）

未来食品学报（英文）

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