{
  "abstract": "Plant-based meat analogs (PBMAs) have attracted increasing attention as sustainable alternatives to animal meat, with extrusion becoming the most widely used structuring technology for their production. This review summarizes recent advances in extrusion-structured PBMAs, with particular emphasis on low- and high-moisture extrusion cooking, by integrating evidence from a broad range of peer-reviewed studies and reviews spanning foundational research to recent developments. The effects of key parameters including protein sources, processing variables, and functional additives are discussed in relation to the mechanism of protein transformation underlying the characteristic anisotropic fibrous structure of PBMAs. Functional properties of additives such as starches, hydrocolloids, dietary fibers, lipids, mushroom- and seaweed-derived ingredients, and other bioactives or upcycled components are discussed for their roles in modulating texture, juiciness, antioxidant activity, sensory quality, and nutritional value. Analytical approaches employed to evaluate the sensory characteristics as well as physicochemical and functional properties of PBMAs are also examined. In addition, the nutritional profile, innovations, and emerging trends are reviewed to provide insights into future perspectives for improving product quality, nutritional value, sustainability, and consumer acceptability.",
  "abstract_shown": true,
  "affiliations": [
    "Food and Feed Extrusion Research Center, Department of Food Science and Technology, Kongju National University, Chungnam 32439, Korea"
  ],
  "article_type": "review article",
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Bon-Jae Gu",
      "orcid": "0000-0002-1805-7908"
    },
    {
      "affs": [
        0
      ],
      "name": "Ayeon Han",
      "orcid": "0009-0000-3367-0527"
    },
    {
      "affs": [
        0
      ],
      "name": "Hyerim Jeon",
      "orcid": "0009-0001-7840-2910"
    },
    {
      "affs": [
        0
      ],
      "name": "Jiyun Jeong",
      "orcid": "0009-0005-6077-8468"
    },
    {
      "affs": [
        0
      ],
      "name": "Gi-Hyung Ryu",
      "orcid": "0000-0001-6704-4209"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/0fj7282fynvxp.bib",
  "cited_by": 0,
  "doi": "10.3746/pnf.2026.152",
  "fulltext_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC13696165/",
  "id": "0fj7282fynvxp",
  "issns": [
    "2287-1098",
    "2287-8602"
  ],
  "landing_url": "https://doi.org/10.3746/pnf.2026.152",
  "language": "en",
  "licence": "CC-BY-NC-4.0",
  "licence_label": "CC BY-NC 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "heading",
      "Review"
    ],
    [
      "openalex",
      "1106|Proteins in Food Systems"
    ]
  ],
  "openalex": "W7223037300",
  "pdf_url": "https://europepmc.org/articles/PMC13696165?pdf=render",
  "pmcid": "PMC13696165",
  "pmid": "42935695",
  "published": "2026-10-21",
  "publisher": "Korean Society of Food Science and Nutrition (KFN)",
  "ris": "https://research.draconitic.com/paper/0fj7282fynvxp.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:34Z",
      "native_id": "PMC13696165",
      "source": "pmc",
      "url": "https://doi.org/10.3746/pnf.2026.152"
    },
    {
      "first_seen": "2026-10-30T12:22:12Z",
      "native_id": "MED:42935695",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42935695"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "journal-openalex:F11",
      "subfield": "general"
    }
  ],
  "title": "Extrusion-Structured Plant-Based Meat Analogs: Factors Governing Texture and Quality",
  "title_text": "Extrusion-Structured Plant-Based Meat Analogs: Factors Governing Texture and Quality",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:33:33Z",
  "url": "https://research.draconitic.com/paper/0fj7282fynvxp",
  "venue": "Preventive Nutrition and Food Science",
  "versions": []
}