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Comparative analysis of appearance, digestive behaviour, and nutritional quality of grilled alternative meat

Ruixian Han1, Maryam Binti Zulkifli2, Oscar Abel Sánchez Velázquez2

  • 1School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; National Alternative Protein Innovate Centre (NAPIC), UK; The James Hutton Institute, Dundee DD2 5DA, UK.

Food Chemistry
|July 6, 2026
PubMed

Keywords:
Alternative proteinsDIAARDIAASDigestionMeat analoguesProtein qualityTextural properties

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