Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae - ScienceDirect
Choosing vegetarian meat substitutes | safefood
Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice | Journal of Agricultural and Food Chemistry
Foods | Free Full-Text | High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties
Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks | Scientific Reports