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Updated: Aug 7, 2026

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
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The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability

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Protein digestibility and iron bioaccessibility of plant-based meat analogues

John Lubaale1, Dale D McClure2, Kelsey M Kanyuck3

  • 1Department of Mechanical and Aerospace Engineering, College of Engineering, Design and Physical Sciences, Brunel University, London, Uxbridge UB8 3PH, UK; Department of Chemical Engineering, College of Engineering, Design and Physical Sciences, Brunel University, London, Uxbridge UB8 3PH, UK; Department of Health and Nutrition, School of Health, Life Sciences and Education, University College Birmingham, Birmingham, West Midlands, B3 1JB, UK.

Food Chemistry
|August 5, 2026
PubMed

Keywords:
DigestibilityExtrusionIronPlant-based meat alternativeProtein

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