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Clara Stephany Herasme Grullón

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Review Open access Sep 2026

Structural and Process-Level Limitations of Plant Proteins in Meat Products

This review examines why the incorporation of plant proteins into meat products is frequently associated with technological and structural limitations. It aims to determine whether these constraints arise from ingredient selection, processing conditions, or fundamental differences between plant and myofibrillar protein...

Géssica Hollweg, V. D. de Oliveira, Clara Stephany Herasme Grullón et al. · 0 citations

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