The evolution of a plant-based alternative to meat. From niche markets to widely accepted meat alternatives
By F. Wild, M. Czerny, A. Janssen, A. Kole, M. Žunabović, K. Domig. 2014
182 citations recorded by the source corpus.
View Paper: https://www.semanticscholar.org/paper/cf90d287aa226b483aed430ff4f0432081bfd3d7
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
- F. Shah
- Yuanrong Jiang
- Liu Li
- Jinchuang Zhang
- Qiang Wang
- Xu Yongjun
Citations in the corpus
- High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure (2020, background): “The market for vegetable protein-based meat substitutes is still quite small, probably because the meat substitutes currently available do not meet consumer preferences regarding sensory quality (Wild et al., 2014).”