Review examines structured lipid systems improving sensory and nutritional properties in plant-based meat, suggesting design targets for advancements.
Structured lipid systems improve the sensory, nutritional, and functional properties of plant-based meat by mimicking natural animal fat. This review examines oleogels, emulsion gels, Pickering emulsions, high-internal-phase emulsions, and hybrid lipid architectures, focusing on key structure-property-processing-sensory relationships. Critical design targets, processing compatibility, and nutritional opportunities are highlighted, providing a solid mechanistic framework for precision lipid engineering of scalable and realistic next-generation plant-based meat products.
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Ali et al. (2026) studied this question.
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