| Beyond Agriculture - How Microorganisms Can Revolutionize Global Food Production | https://doi.org/10.1021/acsfoodscitech.3c00099 | ACS Food Science & Technology | ACS | Tomas Linder | Jul-23 | Fermentation |
| Conventional solid-state fermentation impacts the white lupin proteome reducing the abundance of allergenic peptides | https://doi.org/10.1016/j.foodchem.2023.136622 | Food Chemistry | Elsevier | Arineh Tahmasian, Roger Drew, James A. Broadbent, Angéla Juhász, Mitchell Nye-Wood, Michelle L. Colgrave | Nov-23 | Fermentation |
| Cultivation strategies to enhance productivity of Pichia pastoris: A review | http://dx.doi.org/10.1016/j.biotechadv.2015.05.008 | Biotechnology Advances | Elsevier | V. Looser, B. Bruhlmann, F. Bumbak, C. Stenger, M. Costa, A. Camattari, D. Fotiadis, K. Kovar | Nov-15 | Fermentation |
| Effect of Culture Media on the Yield and Protein Content of Pleurotus ostreatus (Jacq.) Kumm Mycelia | https://doi.org/10.1155/ijfo/5562732 | International Journal of Food Science | Wiley | Kayise Hypercia Maseko, Thierry Regnier, Obiro Cuthbert Wokadala, Paul Bartels, Belinda Meiring | Dec-24 | Fermentation |
| Effect of High-Pressure Homogenization on the Functional and Emulsifying Properties of Proteins Recovered from Auxenochlorella pyrenoidosa | https://doi.org/10.3390/app15010131 | Applied Sciences | MDPI | Alexandros Katsimichas, Maria Katsouli, Nikolaos Spantidos, Maria C. Giannakourou, Petros Taoukis | Dec-24 | Fermentation |
| Effect of Solid-State Fermentation on Plant-Sourced Proteins: A Review | https://doi.org/10.1080/87559129.2023.2274490 | Food Reviews International | Taylor & Francis | Xiaoyu Feng, Ken Ng, Said Ajlouni, Pangzhen Zhang, Zhongxiang Fang | Oct-23 | Fermentation |
| Effects of high-pressure homogenization and ultrasound on the composition, structure, and physicochemical properties of proteins extracted from Nannochloropsis Oceania | https://doi.org/10.1016/j.ultsonch.2024.106851 | Ultrasonics Sonochemistry | Elsevier | Wee Jian Cedric Sow, Juan Du | May-24 | Fermentation |
| Effects of tempeh fermentation using Rhizopus oryzae on the nutritional and flour technological properties of Zamn`e (Senegalia macrostachya seeds): Exploration of processing alternatives for a hard-to-cook but promising wild legume | https://doi.org/10.1016/j.fbio.2023.102823 | Food Bioscience | Elsevier | Moustapha Soungalo Drabo, Aly Savadogo, Katleen Raes | Aug-23 | Fermentation |
| Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation | https://doi.org/10.1016/j.ifset.2019.102269 | Innovative Food Science and Emerging Technologies | Wiley | Qinhui Xing, Susanne Dekker, Konstantina Kyriakopoulou, Remko M. Boom, Eddy J. Smid, Maarten A.I. Schutyser | Jan-20 | Fermentation |
| Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation | https://doi.org/10.1007/s10068-024-01647-4 | Food Science and Biotechnology | Springer | Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, Sana Gammoh, Muhammad H. Alu’datt, Stan Kubow, Ali Madi Almajwal, Ammar A. Razzak Mahmood, Ali Al-Qaisi & Hiba Bawadi | Jul-24 | Fermentation |
| Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts | https://doi.org/10.3390/foods14060923 | Foods | MDPI | Lauren Doyle, Suvro Talukdar, Youling L. Xiong , Akinbode Adedeji, Tyler J. Barzee | Mar-25 | Fermentation |
| Exploring the Fermentation Potential of Kluyveromyces marxianus NS127 for Single-Cell Protein Production | https://doi.org/10.3390/fermentation11020070 | Fermentation | MDPI | Lichao Dong, Yanyan Wu, Mingxia Li, Chan Zhang, Jialu Cao, Rodrigo Ledesma-Amaro, Weiwei Zhao, Dingrong Kang | Feb-25 | Fermentation |
| Exploring the Potential of Aspergillus oryzae for Sustainable Mycoprotein Production Using Okara and Soy Whey as Cost-Effective Substrates | https://doi.org/10.3390/jof10080555 | Journal of Fungi | MDPI | Putu Virgina Partha Devanthi, Ferren Pratama, Ihsan Tria Pramanda, Mario Donald Bani, Adinda Darwati Kadar, Katherine Kho | Aug-24 | Fermentation |
| Fermentation with edible Rhizopus strains as a beneficial alternative method in wheat germ cake processing | https://doi.org/10.1016/j.jcs.2021.103309 | Journal of Cereal Science | Elsevier | Anna Starzyńska-Janiszewska, Bożena Stodolak, Barbara Mickowska, Robert Socha | Nov-21 | Fermentation |
| Food proteins from yeast-based precision fermentation: Simple purification of recombinant β-lactoglobulin using polyphosphate | https://doi.org/10.1016/j.foodres.2023.113801 | Food Research International | Elsevier | L.J.G. Hoppenreijs, A. Annibal, G.J.C. Vreeke, R.M. Boom a, J.K. Keppler | Jan-24 | Fermentation |
| From formic acid to single-cell protein: genome-scale revealing the metabolic network of Paracoccus communis MA5 | https://doi.org/10.1186/s40643-022-00544-0 | Bioresources and Bioprocessing | Springer | Sheng Tong, Lizhi Zhao, Daling Zhu, Wuxi Chen, Limei Chen & Demao Li | May-22 | Fermentation |
| Fungal Proteins from Sargassum spp. Using Solid-State Fermentation as a Green Bioprocess Strategy | https://doi.org/10.3390/molecules27123887 | Molecules | MDPI | Adriana M. Bonilla Loaiza, Rosa M. Rodríguez-Jasso, Ruth Belmares, Claudia M. López-Badillo, Rafael G. Araújo, Cristóbal N. Aguilar, Mónica L. Chávez , Miguel A. Aguilar, Héctor A. Ruiz | Jun-22 | Fermentation |
| Fusarium-based mycoprotein: Advancements in the production of sustainable meat substitutes | https://doi.org/10.1016/j.tifs.2025.104981 | Trends in Food Science & Technology | Elsevier | Rima Gnaim, Paul S. Dyer, Rodrigo Ledesma-Amaro | May-25 | Fermentation |
| Global repositioning of transcription start sites in a plant-fermenting bacterium | DOI: 10.1038/ncomms13783 | Nature Communications | Springer | Magali Boutard, Laurence Ettwiller, Tristan Cerisy, Adriana Alberti, Karine Labadie, Marcel Salanoubat, Ira Schildkraut & Andrew C. Tolonen | Dec-16 | Fermentation |
| Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources | https://doi.org/10.3390/nu12041020 | Nutrients | MDPI | Anna Kårlund, Carlos Gómez-Gallego, Jenni Korhonen, Outi-Maaria Palo-oja, Hani El-Nezami, Marjukka Kolehmainen | Apr-20 | Fermentation |
| Impact of Four Different Chlorella vulgaris Strains on the Properties of Durum Wheat Semolina Pasta | https://doi.org/10.3390/app14198760 | Applied Sciences | MDPI | Marie-Christin Baune, Thomas Lickert, Frank Schilling, Ute Bindrich, Igor Tomasevic, Volker Heinz, Sergiy Smetana, Nino Terjung | Sep-24 | Fermentation |
| Impact of growth conditions on the nitrogen, protein, colour and amino acid profles of the cultured macroalga, Palmaria palmata | https://doi.org/10.1007/s10811-023-03057-1 | Journal of Applied Phycology | Springer | Anthony Temitope Idowu, Miryam Amigo-Benavent, Marta Santos-Hernández, Susan Whelan, Maeve D. Edwards & Richard J. FitzGerald | Aug-23 | Fermentation |
| Improved Cordycepin Production by Cordyceps militaris Using Corn Steep Liquor Hydrolysate as an Alternative Protein Nitrogen Source | https://doi.org/10.3390/foods13050813 | Foods | MDPI | Ying Chang, Xiaolan Liu, Yan Jiao, Xiqun Zheng | Mar-24 | Fermentation |
| Improving iron content in sustainable mycoprotein production through seawater fermentation | https://doi.org/10.1016/j.fufo.2024.100473 | Future Foods | Elsevier | Bi-Hua Yang, Tzu-Chun Lin, Ting-Wei Lin, Shan Lin, I-Chen Li, Yen-Lien Chen , Tsung-Ju Li, Chin-Chu Chen | Dec-24 | Fermentation |
| In vitro human gastrointestinal digestibility and colonic fermentation of edible yeast-based protein: A comparative study with whey and casein | https://doi.org/10.1016/j.foodres.2025.116098 | Food Research International | Elsevier | Juliette Caron, Ccori Martinez Tuppia, François Machuron, Jonas Ghyselinck, Lieven Van Meulebroek, Julie De Munck, Ninon Doniol-Valcroze, Chuyu Ding, Elyse Parent, Sothany Gastel, Sabrina Telki-Baeyens, Pauline Spolaore, Isabelle Mouly, Rudy Menin, Eric Oriol, Nabil Bosco, Jonna E.B. Koper | May-25 | Fermentation |
| Innovation in precision fermentation for food ingredients | https://doi.org/10.1080/10408398.2023.2166014 | Critical Reviews in Food Science and Nutrition | Taylor & Francis | Mary Ann Augustin, Carol J. Hartley, Gregory Maloney & Simone Tyndall | Jan-23 | Fermentation |
| Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market | https://doi.org/10.3390/foods10112865 | Foods | MDPI | Margit Dall Aaslyng, Rikke Højer | Nov-21 | Fermentation |
| KALGAE™ (Klebsormidium flaccidum var. ZIVO) dried algal biomass - 90-day dietary toxicity study and genotoxicity studies | https://doi.org/10.1016/j.toxrep.2018.09.002 | Toxicology Reports | Elsevier | Julie A. Brickel, Ray A. Matulka, Amy E. Steffek | Sep-18 | Fermentation |
| Lactic acid fermentation improves nutritional and functional properties of chickpea flours | https://doi.org/10.1016/j.foodres.2025.115899 | Food Research International | Elsevier | M.F. Chiacchio, S. Tagliamonte, A. Pazzanese, P. Vitaglione, G. Blaiotta | Feb-25 | Fermentation |
| Mediterranean agro-industrial wastes as valuable substrates for lignocellulolyticenzymes and protein production by solid-state fermentation | https://doi.org/10.1002/jsfa.9063 | Journal of the Science of Food and Agriculture | Society of Chemical Industry | Daniel Sousa, Armando Venâncio, Isabel Belo, José M Salgado | Apr-18 | Fermentation |
| Mixotrophic cultivation of microalgae-bacteria consortia enhances dark fermentation effluent treatment | https://doi.org/10.1016/j.biortech.2024.131616 | Bioresource Technology | Elsevier | Julien Lacroux, Margot Mahieux, Mercedes Llamas, Anaïs Bonnafous, Eric Trably, Jean-Philippe Steyer, Robert van Lis | Dec-24 | Fermentation |
| Mushroom mycelia as sustainable alternative proteins forthe production of hybrid cell-cultured meat: A review | https://doi.org/10.1111/1750-3841.70060 | Journal of Food Science | Wiley | Kayise Hypercia Maseko, Thierry Regnier, Paul Bartels, Belinda Meiring | Feb-25 | Fermentation |
| New Frontiers in the Cultivation of Edible Fungi: The Application of Biostimulants Enhances the Nutritional Characteristics of Pleurotus eryngii (DC.) Quél | https://doi.org/10.3390/agriculture14071012 | Agriculture | MDPI | Riccardo Fedeli, Irene Mazza, Claudia Perini, Elena Salerni, Stefano Loppi | Jun-24 | Fermentation |
| One-stage single cell protein production from hemp (Cannabis sativa L.) biomass residues and cheese whey through sequential anaerobic-aerobic fermentation | https://doi.org/10.1016/j.wasman.2024.12.029 | Waste Management | Elsevier | Carlo Moscariello, Silvio Matassa, Armando Oliva, Piet N.L. Lens, Giovanni Esposito, Francesco Pirozzi, Stefano Papirio | Feb-25 | Fermentation |
| Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties | https://doi.org/10.3390/foods10030549 | Foods | MDPI | Mehrsa Emkani, Bonastre Oliete, Rémi Saurel | Mar-21 | Fermentation |
| Physical and Sensory Properties of Vegan Organic Microalgae Pasta with High Protein and/or Fiber Content | https://doi.org/10.3390/app15031639 | Applied Sciences | MDPI | Marie-Christin Baune, Fabio Fanari, Thomas Lickert, Frank Schilling, Anna Claret, Luis Guerrero, Ute Bindrich, Volker Heinz, Nino Terjung | Feb-25 | Fermentation |
| Precision Fermentation as an Alternative to Animal Protein, a Review | https://doi.org/10.3390/fermentation10060315 | Fermentation | MDPI | Marilia M. Knychala, Larissa A. Boing, Jaciane L. Ienczak, Débora Trichez, Boris U. Stambuk | Jun-24 | Fermentation |
| Production of hybrid protein-polysaccharide extracts from Ulva spp. seaweed with potential as food ingredients | https://doi.org/10.1016/j.foodhyd.2024.110046 | Food Hydrocolloids | Elsevier | Laura María Vega-Gómez, Irene Molina-Gilarranz, Cynthia Fontes-Candia, Vera Cebrián-Lloret, Isidra Recio, Marta Martínez-Sanz | Aug-24 | Fermentation |
| Properties and Cultivation of Fusarium spp. to Produce Mycoprotein as an Alternative Protein Source | https://doi.org/10.1002/sfp2.70002 | Sustainable Food Proteins | Wiley | Ramona Cheriaparambil, Lutz Grossmann | Feb-25 | Fermentation |
| Protein combined with certain dietary fibers increases butyrate production in gut microbiota fermentation | DOI: 10.1039/d3fo04187e | Food & Function | RSC | Rachel Jackson, Tianming Yao, Nuseybe Bulut, Thaisa M. Cantu-Jungles, Bruce R. Hamaker | Mar-24 | Fermentation |
| Protein content of the Oenococcus oeni extracellular vesicles-enriched fraction | https://doi.org/10.1016/j.fm.2022.104038 | Food Microbiology | Elsevier | Ana Mencher, Miguel Mejias-Ortiz, Pilar Morales, Jordi Tronchoni, Ramon Gonzalez | Sep-22 | Fermentation |
| Protein extracts from microalgae and cyanobacteria biomass. Techno-functional properties and bioactivity: A review | https://doi.org/10.1016/j.algal.2024.103638 | Algal Research | Elsevier | Emmanuel Nunes, Kilian Odenthal, Nuno Nunes, Tomásia Fernandes, Igor A. Fernandes, Miguel A.A. Pinheiro de Carvalho | Aug-24 | Fermentation |
| Protein from renewable resources: mycoprotein production from agricultural residues | https://doi.org/10.1039/D1GC01021B | Green Chemistry | RSC | Thomas Upcraft, Wei-Chien Tu, Rob Johnson, Tim Finnigan, Nguyen Van Hung, Jason Hallett, Miao Guo | Jun-21 | Fermentation |
| Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation | https://doi.org/10.3390/foods11142065 | Foods | MDPI | Mariagrazia Molfett, Etiele G. Morais, Luisa Barreira, Giovanni Luigi Bruno, Francesco Porcelli, Eric Dugat-Bony, Pascal Bonnarme, Fabio Minervini | Jul-22 | Fermentation |
| Recovery and upcycling of residual lactic acid and ammonium from biowaste into yeast single cell protein | https://doi.org/10.1016/j.seppur.2023.123632 | Separation and Purification Technology | Elsevier | Danfei Zeng, Song Wang, Yufeng Jiang, Yanyan Su, Yifeng Zhang | Jun-23 | Fermentation |
| Renewable methanol utilizing bacteria as future meat analogue: An explorative study on the physicochemical and texturing properties of Methylobacillus flagellatus biomass and fractions | https://doi.org/10.1016/j.foodhyd.2024.109832 | Food Hydrocolloids | Elsevier | Wanqing Jia, Laurice Pouvreau, Atze Jan van der Goot, Timotheus Y. Althuis, David Virant, Aleksander J. Kruis, Gregor Kosec, Nico J. Claassens, Julia K. Keppler | Jun-24 | Fermentation |
| Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages | https://doi.org/10.1021/acs.jafc.4c02316 | Journal of Agriculture and Food Chemistry | ACS | Andrea Spaccasassi, Florian Utz, Andreas Dunkel, Rosa Aragao Börner, Lijuan Ye, Filippo De Franceschi, Biljana Bogicevic, Arne Glabasnia, Thomas Hofmann, Corinna Dawid | Jul-24 | Fermentation |
| Self-Inducible Bacillus subtilis Expression System for Reliable and Inexpensive Protein Production by High-Cell-Density Fermentation | https://doi.org/10.1128/AEM.05219-11 | Applied and Environmental Microbiology | American Society of Microbiology | Marian Wenzel, Alexander Müller, Martin Siemann-Herzberg, Josef Altenbuchner | Sep-11 | Fermentation |
| Sensoproteomic Characterization of Lactobacillus Johnsonii Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness | https://doi.org/10.1021/acs.jafc.4c02317 | Journal of Agriculture and Food Chemistry | ACS | Andrea Spaccasassi, Lijuan Ye, Cristian Rincón, Rosa Aragao Börner, Biljana Bogicevic, Arne Glabasnia, Thomas Hofmann, Corinna Dawid | Jul-24 | Fermentation |
| Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects | https://doi.org/10.3390/foods12173222 | Foods | MDPI | Hosam Elhalis, Xin Yi See, Raffael Osen, Xin Hui Chin, Yvonne Chow | Aug-23 | Fermentation |
| Single cell protein production from methane in a gas-delivery membrane bioreactor | https://doi.org/10.1016/j.watres.2024.121820 | Water Research | Elsevier | Yicheng Ma, Tao Liu, Zhiguo Yuan, Jianhua Guo | Aug-24 | Fermentation |
| Single Cell Protein Production through Multi Food-Waste Substrate Fermentation | https://doi.org/10.3390/fermentation8030091 | Fermentation | MDPI | Alessia Tropea, Antonio Ferracane, Ambrogina Albergamo, Angela Giorgia Potortì, Vincenzo Lo Turco, Giuseppa Di Bella | Feb-22 | Fermentation |
| Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics | https://doi.org/10.3390/fermentation10070360 | Fermentation | MDPI | Ophélie Gautheron, Laura Nyhan, Arianna Ressa, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt, Aylin W. Sahin | Jul-24 | Fermentation |
| Solid-state fungal fermentation transforms low-quality plant-based foods into products with improved protein quality | https://doi.org/10.1016/j.lwt.2023.114979 | LWT | Elsevier | Jasper Zwinkels, Judith Wolkers-Rooijackers, Eddy J. Smid | Jul-23 | Fermentation |
| Superior protein titers in half the fermentation time: Promoter and process engineering for the glucose‐regulated GTH1 promoter of Pichia pastoris | https://doi.org/10.1002/bit.26800 | Biotechnology and Bioengineering | Wiley | Roland Prielhofer, Michaela Reichinger, Nina Wagner, Katrien Claes, Christoph Kiziak, Brigitte Gasser, Diethard Mattanovich | Jul-18 | Fermentation |
| The chemistry and bioactive properties behind microalgae-enriched gluten-free breads | https://doi.org/10.1111/ijfs.16846 | International Journal of Food Science & Technology | Wiley | Marco A. Freitas, Joana Ferreira, Maria Cristiana Nunes, Anabela Raymundo | Nov-23 | Fermentation |
| The fungal alternative: Insights on medicinal mushrooms-based protein-rich biomasses by submerged fermentation of agro-industrial by-products | https://doi.org/10.1016/j.ifset.2024.103721 | Innovative Food Science and Emerging Technologies | Elsevier | Davide Ferrero, Elisa Moscato, Federica Spina, Maria Maddalena Cavalluzzi,
Natalie Rotondo, Sara Bellezza Oddon, Maria Letizia Gargano, Giuseppe Venturella, Giovanni Lentini, Cinzia Margherita Bertea, Laura Gasco, Giovanna Cristina Varese | Jul-24 | Fermentation |
| The Influence of Substrate and Strain on Protein Quality of Pleurotus ostreatus | https://doi.org/10.3390/app14104040 | Applied Sciences | MDPI | Chrysavgi Gardeli, Nektaria Mela, Marianna Dedousi, Aikaterini Kandyliari, Eleftheria Kaparakou, Panagiota Diamantopoulou, Christos Pappas, Athanasios Mallouchos | May-24 | Fermentation |
| The nutritional quality of animal-alternative processed foods based on plant or microbial proteins and the role of the food matrix | https://doi.org/10.1016/j.tifs.2022.09.020 | Trends in Food Science & Technology | Elsevier | J. Lappi, P. Silventoinen-Veijalainen, S. Vanhatalo, N. Rosa-Sibakov, N. Sozer | Nov-22 | Fermentation |
| The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs | https://doi.org/10.3389/fmicb.2023.1267227 | Frontiers in Microbiology | Frontiers | Hosam Elhalis, Xin Yi See, Raffael Osen, Xin Hui Chin, Yvonne Chow | Oct-23 | Fermentation |
| The Role of Microorganisms and Carbon-to-Nitrogen Ratios for Microbial Protein Production from Bioethanol | https://doi.org/10.1128/aem.01188-22 | Applied and Environmental Microbiology | American Society of Microbiology | L. Van Peteghem, M. Sakarika, S. Matassa, K. Rabaey | Oct-22 | Fermentation |
| Thermal Treatment and Fermentation of Legume Flours with Leuconostoc citreum TR116 for the Development of Spreadable Meat Alternatives | https://doi.org/10.3390/fermentation10080412 | Fermentation | MDPI | Aylin W. Sahin, Ophélie Gautheron, Sandra Galle | Aug-24 | Fermentation |
| Upcycling Chitin Waste and Aged Rice into Fungi Protein Through Fermentation with Cordyceps militaris | https://doi.org/10.3390/jof11040315 | Journal of Fungi | MDPI | Ao Guo, Chunlin Hui, Yongsheng Ma, Xueru Zhang, Lingling Zhang, Shuai Xu, Changtian Li | Apr-25 | Fermentation |
| Using pre-fermented sugar beet pulp as a growth medium to produce Pleurotus ostreatus mycelium for meat alternatives | https://doi.org/10.1016/j.ijfoodmicro.2024.110872 | International Journal of Food Microbiology | Elsevier | Sanne Kjærulf Todorov, Frantiska Tomasikova, Mikkel Hansen, Radhakrishna Shetty, Celia L. Jansen, Charlotte Jacobsen, Timothy John Hobley, René Lametsch, Claus Heiner Bang-Berthelsen | Dec-24 | Fermentation |
| Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues | https://doi.org/10.1016/j.lwt.2022.113736 | LWT | Elsevier | Seyedmahmood Razavizadeh, Gitana Alencikiene, Lina Vaiciulyte-Funk, Per Ertbjerg, Alvija Salaseviciene | Aug-22 | Fermentation |
| Valorizing agricultural waste: Utilizing corn plant leftover to grow yeast biomass, as a potential source of sustainable protein | https://doi.org/10.1016/j.fufo.2024.100523 | Future Foods | Elsevier | Shachar Heppner, Yoav D. Livney | Jun-25 | Fermentation |
| Waste to protein: A systematic review of a century of advancement in microbial fermentation of agro-industrial byproducts | https://doi.org/10.1111/1541-4337.13375 | Comprehensive Reviews in Food Science and Food Safety | Wiley | Cresha Gracy Nadar, Andrew Fletcher, Bruno Rafael de Almeida Moreira, Damian Hine, Sudhir Yadav | Jun-24 | Fermentation |
| What next for mycoprotein? | https://doi.org/10.1016/j.cofs.2024.101199 | Current Opinion in Food Science | Elsevier | Tomas Linder | Aug-24 | Fermentation |
| 3D Printing of Textured Soft Hybrid Meat Analogues | https://doi.org/10.3390/foods11030478 | Foods | MDPI | Tianxiao Wang, Lovedeep Kaur, Yasufumi Furuhata, Hiroaki Aoyama, Jaspreet Singh | Feb-22 | Plant-based protein |
| A Review of the Health Benefits of Processed Lentils(Lens culinaris L.) | https://doi.org/10.1002/leg3.232 | Legume Science | Wiley | Md. Forshed Dewan, Shahjadi-Nur-Us Shams, M. Amdadul Haque | May-24 | Plant-based protein |
| A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods | https://doi.org/10.3390/foods13030415 | Foods | MDPI | Qingyan Guo, Jiabao Peng, Yujie He | Jan-24 | Plant-based protein |
| Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model system | https://doi.org/10.1111/1750-3841.16080 | Journal of Food Science | Wiley | Sandra Ebert, Wiebke Michel, Lisa Gotzmann, Marie-Christin Baune, Nino Terjung, Monika Gibis, Jochen Weiss | Mar-22 | Plant-based protein |
| Antioxidative Activity of Soy, Wheat and Pea Protein Isolates Characterized by Multi-Enzyme Hydrolysis | https://doi.org/10.3390/nano11061509 | Nanomaterials | MDPI | Chiung-Yueh Chang, Jinn-Der Jin, Hsiao-Li Chang, Ko-Chieh Huang, Yi-Fen Chiang, Mohamed Ali, Shih-Min Hsia | Jun-21 | Plant-based protein |
| Application of plant-based proteins for fortification of oat yogurt storage stability and bioactivity | https://doi.org/10.1111/1750-3841.16729 | Journal of Food Science | Wiley | Hande Demir, Levent Yurdaer Aydemir, Muhammed Şefik Özel, Esra Koca, Meriç Şimşek Aslanoğlu | Aug-23 | Plant-based protein |
| Assessing the Protein Quality, In Vitro Intestinal Iron Absorption and Human Faecal Microbiota Impacts of Plant-Based Mince | https://doi.org/10.3390/nu16142339 | Nutrients | MDPI | Damien P. Belobrajdic, Simone Osborne, Michael Conlon, Henri Brook, Rama Addepalli, Beverly S. Muhlhausler | Jul-24 | Plant-based protein |
| Assessment of Health Values, Beliefs, Norms, and Behavior towards Consumption Intention of 3D-Bioprinted Meat | https://doi.org/10.3390/foods13172662 | Foods | MDPI | Mary Christy O. Mendoza, Jenn Christzel D. Chico, Ardvin Kester S. Ong, Rafael Alfredo M. Regayas | Aug-24 | Plant-based protein |
| Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating | https://doi.org/10.3390/foods13172697 | Foods | MDPI | Chonnikarn Srikanlaya, Nantawan Therdthai | Aug-24 | Plant-based protein |
| Combination of Chitosan, Tea Polyphenols, and Nisin on the Bacterial Inhibition and Quality Maintenance of Plant-Based Meat | https://doi.org/10.3390/foods11101524 | Foods | MDPI | Zenghui Dai, Linna Han, Zhe Li, Mengqing Gu, Zhigang Xiao, Fei Lu | May-22 | Plant-based protein |
| Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage | https://doi.org/10.3390/foods12020289 | Foods | MDPI | Rasmi Janardhanan, Carmen Olarte , Susana Sanz, Carmina Rota, María José Beriain | Jan-23 | Plant-based protein |
| Comparative Analysis of Vitamin, Mineral Content, and Antioxidant Capacity in Cereals and Legumes and Influence of Thermal Process | https://doi.org/10.3390/plants13071037 | Plants | MDPI | Corina Moisa, Anca Monica Brata, Iulia C. Muresan, Felicia Dragan, Ioana Ratiu, Oana Cadar, Anca Becze, Mihai Carbunar, Vlad Dumitru Brata, Alin Cristian Teusdea | Apr-24 | Plant-based protein |
| Comparing meat and meat alternatives: an analysis of nutrient quality in five European countries | https://doi.org/10.1017/S1368980023001945 | Public Health Nutrition | Cambridge University Press | Thies Petersen, Stefan Hirsch | Oct-23 | Plant-based protein |
| Comparison of the In Vitro Iron Bioavailability of Tempeh Made with Tenebrio molitor to Beef and Plant-Based Meat Alternatives | https://doi.org/10.3390/nu16162756 | Nutrients | MDPI | John W. Wilson, Tyler W. Thompson, Yuren Wei, Jacqueline M. Chaparro, Valerie J. Stull, Mahesh N. Nair, Tiffany L. Weir | Aug-24 | Plant-based protein |
| Composition, functionalities, and digestibility of proteins from high protein and normal pea (Pisum sativum) genotypes | https://doi.org/10.1002/sfp2.1005 | Sustainable Food Proteins | Wiley | Jingqi Yang, Rani Lopes Lorenzetti, Dengjin Bing, Sitian Zhang, John Lu, Lingyun Chen | Mar-23 | Plant-based protein |
| Current review of faba bean protein fractionation and its value-added utilization in foods | https://doi.org/10.1002/sfp2.1028 | Sustainable Food Proteins | Wiley | Andrea K. Stone, Dai Shi, Christopher P. F. Marinangeli, Janelle Carlin, Michael T. Nickerson | Apr-24 | Plant-based protein |
| Current Status and Nutritional Value of Green Leaf Protein | https://doi.org/10.3390/nu15061327 | Nutrients | MDPI | Connor Balfany, Janelle Gutierrez , Marvin Moncada, Slavko Komarnytsky | Mar-23 | Plant-based protein |
| Developments of Plant-Based Emulsion-Type Sausage by Using Grey Oyster Mushrooms and Chickpeas | https://doi.org/10.3390/foods12081564 | Foods | MDPI | Md. Anisur Rahman Mazumder, Naphat Sujintonniti, Pranchalee Chaum, Sunantha Ketnawa, Saroat Rawdkuen | Apr-23 | Plant-based protein |
| Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients | https://doi.org/10.3390/foods11060870 | Foods | MDPI | Andrea Rivera del Rio, Remko M. Boom, Anja E. M. Janssen | Mar-22 | Plant-based protein |
| Effect of Non-Meat Protein Addition on the 3D Printing Performance of Chicken Meat | https://doi.org/10.3390/foods14061015 | Foods | MDPI | Xin Li, Mingyuan Huang, Dan Chen, Enquan Xiao, Yuqing Li | Mar-25 | Plant-based protein |
| Effect of pH and Calcium on the Techno Functional Properties of Different Pulse Flours, Pastes, and Gels | https://doi.org/10.1007/s11947-023-03264-1 | Food and Bioprocess Technology | Springer | D. Moussaoui, C. Chaya, C. Badia-Olmos, A. Rizo, A. Tarrega | Nov-23 | Plant-based protein |
| Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients | https://doi.org/10.3390/foods13142180 | Foods | MDPI | Joan Oñate Narciso, Saqib Gulzar, Robert Soliva-Fortuny, Olga Martín-Belloso | Jul-24 | Plant-based protein |
| Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts | https://doi.org/10.3390/foods14060923 | Foods | MDPI | Lauren Doyle, Suvro Talukdar,Youling L. Xiong, Akinbode Adedeji, Tyler J. Barzee | Mar-25 | Plant-based protein |
| Exogenous Polyphenols Inhibited Flavor Degradation in Legume Protein Matrices | https://doi.org/10.1002/sfp2.1044 | Sustainable Food Proteins | Wiley | Lily Lincoln, Audrey L. Girard | Jan-25 | Plant-based protein |
| Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects | https://doi.org/10.1016/j.meatsci.2021.108636 | Meat Science | Elsevier | Mónica Flores, José A. Piornos | Dec-21 | Plant-based protein |
| Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia | https://doi.org/10.3390/foods10040801 | Foods | MDPI | Kornelia Kaczmarska, Matthew Taylor, Udayasika Piyasiri, Damian Frank | Apr-21 | Plant-based protein |
| Fractionation and characterization of heat-stable basil seed protein isolates and their utilization in high protein gluten-free bread | https://doi.org/10.1002/sfp2.1019 | Sustainable Food Proteins | Wiley | Mohammad Rashid, İbrahim Gülseren | Feb-24 | Plant-based protein |
| From ancient crop to modern superfood: Exploring the history, diversity, characteristics, technological applications, and culinary uses of Peruvian fava beans | https://doi.org/10.1016/j.foodres.2023.113394 | Food Research International | Elsevier | Rebeca Salvador-Reyes, Luisa Campigli Furlan, Cristina Martínez-Villaluenga, Bruno Martins Dala-Paula, Maria Teresa Pedrosa Silva Clerici | Nov-23 | Plant-based protein |
| Green Protein Extraction from Hazelnut Press Cake: Yield, Efficiency, and Secondary Structure Analysis | https://doi.org/10.3390/separations12030063 | Separations | MDPI | Bruna Anzà, Silvia Fraterrigo Garofalo, Alessandro Lapolla, Debora Fino | Mar-25 | Plant-based protein |
| High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement | https://doi.org/10.3390/molecules27185855 | Molecules | MDPI | Nicola Gasparre, Marco van den Berg, Filip Oosterlinck, Arjen Sein | Sep-22 | Plant-based protein |
| High-throughput phenotyping platforms for pulse crop biofortification | https://doi.org/10.1002/ppp3.10568 | Plant People Planet | Wiley | Amod Madurapperumage, M. Z. Naser, Lucas Boatwright, William Bridges, George Vandemark, Dil Thavarajah | Aug-24 | Plant-based protein |
| Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities | https://doi.org/10.3390/foods13233855 | Foods | MDPI | Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Sabrina Melo Evangelista, Tatiana Barbieri Cochlar, Alessandro de Oliveira Rios, Viviani Ruffo de Oliveira | Nov-24 | Plant-based protein |
| Impact of heat treatment and high moisture extrusion on the in vitro protein digestibility of sunflower and pea protein ingredients | https://doi.org/10.1016/j.lwt.2024.117133 | LWT | Elsevier | Zeynep Öztürk, Martina Lille, Natalia Rosa-Sibakov, Nesli Sozer | Dec-24 | Plant-based protein |
| Improving the Functional Performance of Date Seed Protein Concentrate by High-Intensity Ultrasonic Treatment | https://doi.org/10.3390/molecules28010209 | Molecules | MDPI | Mohamed Kelany, Oktay Yemiş | Dec-22 | Plant-based protein |
| Influence of extraction method on inherent properties and techno-functional behavior of quinoa protein ingredients | https://doi.org/10.1002/sfp2.1017 | Sustainable Food Proteins | Wiley | Stephen G. Giteru, Simon M. Loveday, Jessica Gathercole, Julie Cakebread | Oct-23 | Plant-based protein |
| Influence of soaking and solvent extraction for deodorization of texturized pea proteinisolate on the formulation and properties of hybrid meat patties | https://doi.org/10.1002/jsfa.12453 | Journal of the Science of Food and Agriculture | Wiley | Mónica Flores, Aina Hernán, Ana Salvador, Carmela Belloch | Jan-23 | Plant-based protein |
| Modeling the rheological properties of plant-based foods: Soft matter physics principles | https://doi.org/10.1002/sfp2.1015 | Sustainable Food Proteins | Wiley | David Julian McClements | Jul-23 | Plant-based protein |
| Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization | https://doi.org/10.1002/fsn3.3354 | Food Science and Nutrition | Wiley | Fataneh Hashempour-Baltork, Behrooz Jannat, Manouchehr Dadgarnejad, Adel Mirza Alizadeh, Kianoush Khosravi-Darani, Hedayat Hosseini | Apr-23 | Plant-based protein |
| Nutritional and Bioactive Compounds of Novel Protein-Based Ingredients From Industrial Hempseed Hearts | https://doi.org/10.1002/sfp2.1045 | Sustainable Food Proteins | Wiley | Bingqi Chen, Vermont P. Dia | Jan-25 | Plant-based protein |
| Nutritional assessment of plant-based meat analogues on the Swedish market | https://doi.org/10.1080/09637486.2022.2078286 | International Journal of Food Sciences and Nutrition | Taylor & Francis | Susanne Bryngelsson, Hanieh Moshtaghian, Marta Bianchi, Elinor Hallstr€om | Jun-22 | Plant-based protein |
| Optimizing Printability of Rice Protein-Based Formulations Using Extrusion-Based 3D Food Printing | https://doi.org/10.1002/fsn3.4713 | Food Science & Nutrition | Wiley | Thuy Trang Nguyen, Safoura Ahmadzadeh, Helmut Schöberl, Ali Ubeyitogullari | Dec-24 | Plant-based protein |
| Peptidomics Study of Plant-Based Meat Analogs as a Source of Bioactive Peptides | https://doi.org/10.3390/foods12051061 | Foods | MDPI | Shuguang Wang, Mouming Zhao, Hongbing Fan, Jianping Wu | Mar-23 | Plant-based protein |
| Physicochemical and compositional properties of blended beef patties formulated with pea and faba bean protein isolates and texturized pea protein | https://doi.org/10.1002/sfp2.1021 | Sustainable Food Proteins | Wiley | Xinyu Miao, Melindee Hastie, Minh Ha, Phyllis J. Shand, Robyn D. Warner | Dec-23 | Plant-based protein |
| Physicochemical and Some Functional Properties of Melon (Cucumeropsis mannii) Protein Isolate in Comparison With Pea (Pisum sativum) Protein | https://doi.org/10.1002/sfp2.70004 | Sustainable Food Proteins | Wiley | Eunice M. Ogunbusola, Opeyemi O. Alabi, Eric O. Amonsou | Mar-25 | Plant-based protein |
| Physico‑chemical properties of an innovative gluten‑free, low‑carbohydrate and high protein‑bread enriched with pea protein powder | https://doi.org/10.1038/s41598-021-93834-0 | Scientific Reports | Nature portfolio | Monika Wójcik, Renata Różyło, Regine Schönlechner, Mary Violet Berger | Jul-21 | Plant-based protein |
| Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors | https://doi.org/10.1002/sfp2.1025 | Sustainable Food Proteins | Wiley | Serap Vatansever, Bingcan Chen, Clifford Hall | Feb-24 | Plant-based protein |
| Plant‑based proteins: clinical and technological importance | https://doi.org/10.1007/s10068-024-01600-5 | Food Science and Biotechnology | Springer | Isabel Medina-Vera, Azalia Avila-Nava, Liliana León-López, Ana Ligia Gutiérrez-Solis, José Moisés Talamantes-Gómez, Claudia C. Márquez-Mota | Jul-24 | Plant-based protein |
| Protein extraction from oat: Isoelectric precipitation and water-based extraction | https://doi.org/10.1016/j.fufo.2025.100591 | Future Foods | Elsevier | Solange M.L. Ha, Wouter J.C. de Bruijn, Gijs J.C. Vreeke b
, Marieke E. Bruins, Maaike Nieuwland, Atze Jan van der Goot, Julia K. Keppler | Jun-25 | Plant-based protein |
| Protein isolates made in the laboratory versus the factory: A case study with mung bean and chickpea | https://doi.org/10.1002/sfp2.1027 | Sustainable Food Proteins | Wiley | Simon M. Loveday, Celyne Halim | Feb-24 | Plant-based protein |
| Proximate Composition, In Vitro Protein Digestibility, and Micronutrient Density of Commercial Pea, Faba Bean, and Lentil Protein Isolates and Concentrates | https://doi.org/10.1002/sfp2.70006 | Sustainable Food Proteins | Wiley | Janelle Carlin, Ning Wang, Praiya Asavajaru, Brittany Polley, Mohsen Kompany-Zareh, Pankaj Bhowmik, Fabrice Berrué, Anusha Samaranayaka | Mar-25 | Plant-based protein |
| Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review | https://doi.org/10.3390/foods11091242 | Foods | MDPI | Allah Bakhsh, Eun-Yeong Lee, Chris Major Ncho, Chan-Jin Kim, Yu-Min Son, Young-Hwa Hwang, Seon-Tea Joo | Apr-22 | Plant-based protein |
| Quality Characteristics of Substitute Meat Patties Developed Using Aruncus dioicus var. kamtschaticus Hara | https://doi.org/10.3390/foods11091341 | Foods | MDPI | Kyung-Ok Shin, Hyo-Jeong Hwang, Kyoung-Sik Han, Yoo-Jin Lee | May-22 | Plant-based protein |
| Sensory Assessment of Pressure-Cooked and Pureed Pulses Reveals Similarities for Chickpea/Yellow Pea and Dry Bean/Faba Bean | https://doi.org/10.1002/sfp2.70007 | Sustainable Food Proteins | Wiley | Claire M. Chigwedere, Janitha P. D. Wanasundara, Phyllis J. Shand | Apr-25 | Plant-based protein |
| Soft Ca2+-induced pea protein gels through mild heating: Controlling elasticity and fracturing behavior | https://doi.org/10.1016/j.foodhyd.2024.110709 | Food Hydrocolloids | Elsevier | Wenbo Ren, Lilia Ahrné, Deniz Z. Gunes | Feb-25 | Plant-based protein |
| Structural changes of flaxseed protein modified by fermentation and the gel properties and swallowing characteristics of its composite system with mung bean starch | https://doi.org/10.1016/j.lwt.2024.116098 | LWT | Elsevier | Cong Min, Jingzhang Geng, Chengxin Liu, Yuhan Wang, Junrong Huang, Youling L. Xiong | May-24 | Plant-based protein |
| Structural, nutritional, and functional propertiesof amaranth protein and its application in the food industry: A review | https://doi.org/10.1002/sfp2.1002 | Sustainable Food Proteins | Wiley | Xin Zhang, Jiajia Shi, Yidan Fu, Tianyi Zhang, Lianzhou Jiang, Xiaonan Sui | Mar-23 | Plant-based protein |
| Sustainable diets with plant-based proteins require considerations for prevention of proteolytic fermentation | https://doi.org/10.1080/10408398.2024.2352523 | Critical Reviews in Food Science and Nutrition | Taylor & Francis | Lidwien Boven, Renate Akkerman, Paul de Vos | Jul-24 | Plant-based protein |
| The future of algal proteins: Innovations in extraction and modifications, functional properties, and sustainable food applications | https://doi.org/10.1016/j.fufo.2025.100549 | Future Foods | Elsevier | Sunil Pipliya, Sitesh Kumar, Rakesh Kumar Gupta, Rahel Suchintita Das, Deepoo Meena, Prem Prakash Srivastav a, Brijesh K. Tiwari c, Marco Garcia-Vaquero | Jun-25 | Plant-based protein |
| The role of fiber in modulating plant protein-induced metabolic responses | https://doi.org/10.1080/10408398.2024.2392149 | Critical Reviews in Food Science and Nutrition | Taylor & Francis | Moona Partanen, Petri Luhio, Carlos Gómez-Gallego, Marjukka Kolehmainen | Aug-24 | Plant-based protein |
| Untargeted metabolomics unravels distinct gut microbial metabolites derived from plant-based and animal-origin proteins using in vitro modeling | https://doi.org/10.1016/j.foodchem.2024.140161 | Food Chemistry | Elsevier | David Izquierdo-Sandoval, Xiang Duan, Christos Fryganas, Tania Portolés a, Juan Vicente Sancho a, Josep Rubert | Nov-24 | Plant-based protein |
| Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits | https://doi.org/10.3390/molecules28104016 | Molecules | MDPI | Xiao Xiao, Peng-Ren Zou, Fei Hu, Wen Zhu, Zhao-Jun Wei | May-23 | Plant-based protein |
| Valorization of Bombyx mori pupae and Moringa oleifera leaf as sources of alternative protein: Structural, functional and antioxidant properties | https://doi.org/10.1016/j.fufo.2024.100408 | Future Foods | Elsevier | Susma Bhattarai, Wattinee Katekhong, Utai Klinkesorn, Methavee Peanparkdee | Dec-24 | Plant-based protein |
| Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers | https://doi.org/10.3390/app12157571 | Applied Sciences | MDPI | Natalia Soledad Argel, Gabriel Lorenzo, Rubén Domínguez, Maria João Fraqueza, Juana Fernández-López, Maria Elena Sosa, Paulo Cesar Bastianello Campagnol, José Manuel Lorenzo, Silvina Cecilia Andrés | Jul-22 | Plant-based protein |
| Cultured Meat Prospects for a Billion! | https://doi.org/10.3390/foods10122922 | Foods | MDPI | Sishir K Kamalapuram, Harish Handral, Deepak Choudhury | Nov-21 | Cell-cultured |
| High protein-containing new food by cell powder meat | https://doi.org/10.1038/s41538-023-00191-5 | npj Science of Food | Nature | Bumgyu Choi, Sohyeon Park, Milae Lee, Sungwon Jung, Hyun Lee, Geul Bang, Jiyu Kim, Heeyoun Hwang, Ki Hyun Yoo, Dongoh Han, Seung Tae Lee, Won-Gun Koh, Jinkee Hong | Apr-23 | Cell-cultured |
| Knowledge Maps and Emerging Trends in Cell-Cultured Meat since the 21st Century Research: Based on Different National Perspectives of Spatial-Temporal Analysis | https://doi.org/10.3390/foods13132070 | Foods | MDPI | Huiqi Song, Pengwei Chen, Yiwen Sun, Jiping Sheng, Lin Zhou | Jun-24 | Cell-cultured |
| Production of cultivated meat with stably proliferated porcine muscle stem cells and edible scaffolds | https://doi.org/10.1016/j.fufo.2025.100618 | Future Foods | Elsevier | Xin Guan, Zihe Pan, Mei Li, Jiarong Shen, Yuyue Sun, Chang Yu, Zhuocheng Fei, Zhenwu Ma, Jingwen Zhou, Jian Chen | Jun-25 | Cell-cultured |
| Sculpting the future of meat: Biomaterial approaches and structural engineering for large-scale cell-based production | https://doi.org/10.1002/sfp2.1023 | Sustainable Food Proteins | Wiley | Ang Jin, Rachel Z. Bennie, Olivia J. Ogilvie, Hamish J. F. Trlin, Ng Say Kong, Hanry Yu, Renwick C. J. Dobson, Laura J. Domigan | Dec-23 | Cell-cultured |
| The Effects of Laxogenin and 5-Alpha-hydroxy-laxogenin on Myotube Formation and Maturation During Cultured Meat Production | https://doi.org/10.3390/ijms26010345 | International Journal of Molecular Sciences | MDPI | Jeong Ho Lim, Syed Sayeed Ahmad, Ye Chan Hwang, Ananda Baral, Sun Jin Hur, Eun Ju Lee, Inho Choi | Jan-25 | Cell-cultured |
| Consumer acceptance of cultured, plant-based, 3D-printed meat and fish alternatives | https://doi.org/10.1016/j.fufo.2024.100297 | Future Foods | Elsevier | Madeleine Lanz, Christina Hartmann, Paul Egan, Michael Siegrist | Jun-24 | Others |
| Consumer cognition and attitude towards artificial meat in China | https://doi.org/10.1016/j.fufo.2023.100294 | Future Foods | Elsevier | Shi Min, Minda Yang, Ping Qing | Jun-24 | Others |
| Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review | https://doi.org/10.3390/foods13101534 | Foods | MDPI | Monica Laureati, Annalisa De Boni, Anna Saba, Elsa Lamy, Fabio Minervini, Amélia M. Delgado, Fiorella Sinesio | May-24 | Others |
| Environmental and nutritional Life Cycle Assessment of novel foods in meals as transformative food for the future | http://dx.doi.org/10.1016/j.scitotenv.2023.162796 | Science of the Total Environment | Elsevier | Rachel Mazac, Natasha Järviö, Hanna L. Tuomisto | Jun-23 | Others |
| Exploring alternative protein sources: Evidence from patents and articles focusing on food markets | https://doi.org/10.1016/j.foodchem.2022.133486 | Food Chemistry | Elsevier | Deborah Murowaniecki Otero, Gabriela da Rocha Lemos Mendes, Andressa Jantzen da Silva Lucas, Anelise Christ-Ribeiro, Camila Duarte Ferreira Ribeiro | Nov-22 | Others |
| Factors affecting consumer attitudes to fungi-based protein: A pilot study | https://doi.org/10.1016/j.appet.2022.106043 | Appetite | Elsevier | Dana Chezan, Orla Flannery, Ajay Patel | Aug-22 | Others |
| Meat substitutes: Resource demands and environmental footprints | https://doi.org/10.1016/j.resconrec.2022.106831 | Food Chemistry | Elsevier | Sergiy Smetana, Dusan Ristic, Daniel Pleissner c d, Hanna L. Tuomisto e f g, Oleksii Parniakov h, Volker Heinz | Mar-23 | Others |
| Opportunities to produce food from substantially less land | https://doi.org/10.1186/s12915-024-01936-8 | BMC Biology | BMC | H. Charles J. Godfray, Joseph Poore & Hannah Ritchie | Jun-24 | Others |
| Plant protein preferences in meat and dairy alternatives: An exploratory study of German consumers | https://doi.org/10.1016/j.fufo.2025.100595 | Future Foods | Elsevier | Magdalena Teresa Spicher, Kerstin M. Dressel, Ute Schweiggert-Weisz, Susanne Gola, Peter Eisner | Jun-25 | Others |
| Plant-based and cultivated meat in the United States: A review and research agenda through the lens of socio-technical transitions | https://doi.org/10.1016/j.jclepro.2023.136999 | Journal of Cleaner Production | Elsevier | Sebastián Dueñas-Ocampo, Waverly Eichhorst, Peter Newton | Jun-23 | Others |
| The Impact of Alternative Foods on Consumers’ Continuance Intention from an Innovation Perspective | https://doi.org/10.3390/foods11081167 | Foods | MDPI | Chun Yang, Xuqi Chen, Jie Sun, Chao Gu | Apr-22 | Others |
| The Impact of Trust on Chinese Consumers’ Acceptance of Meat Substitutes: The Mediating Role of Perceived Benefits and Perceived Risks, and the Moderating Role of Consumer Knowledge | https://doi.org/10.3390/foods14040669 | Foods | MDPI | Muhabaiti Pareti, Junsong Guo, Nadire Abudurofu, Qiankun Liu, Abulizi Bulibuli, Maurizio Canavari | Feb-25 | Others |
