{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T16:07:52Z","timestamp":1788883672071,"version":"build-2803163510"},"reference-count":114,"publisher":"Elsevier","isbn-type":[{"value":"9780443469923","type":"print"}],"license":[{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026]]},"DOI":"10.1016\/bs.afnr.2026.03.007","type":"book-chapter","created":{"date-parts":[[2026,4,10]],"date-time":"2026-04-10T20:05:49Z","timestamp":1775851549000},"page":"111-146","source":"Crossref","is-referenced-by-count":0,"title":["Hybrid food design as a way to enhance the nutritional and functional properties of animal-based products"],"prefix":"10.1016","author":[{"given":"L.","family":"Th\u00e9ron","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M.","family":"Meurillon","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"S.","family":"Portanguen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"P.-S.","family":"Mirade","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"T.","family":"Astruc","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"5","key":"10.1016\/bs.afnr.2026.03.007_bib1","doi-asserted-by":"crossref","first-page":"1284","DOI":"10.1039\/D5FB00136F","article-title":"Advances in non-thermal food processing: A comprehensive approach to nutrient retention, food quality, and safety","volume":"3","author":"A\u011fag\u00fcnd\u00fcz","year":"2025","journal-title":"Sustainable Food Technology"},{"key":"10.1016\/bs.afnr.2026.03.007_bib2","doi-asserted-by":"crossref","first-page":"128037","DOI":"10.1016\/j.ijbiomac.2023.128037","article-title":"Collagen and gelatin: Structure, properties, and applications in food industry","volume":"254","author":"Ahmad","year":"2024","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/bs.afnr.2026.03.007_bib3","doi-asserted-by":"crossref","first-page":"515","DOI":"10.1016\/j.tifs.2018.07.008","article-title":"The next protein transition","volume":"105","author":"Aiking","year":"2020","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/bs.afnr.2026.03.007_bib4","series-title":"Plant protein foods","first-page":"407","article-title":"Antinutritional factors and biological constraints in the utilization of plant protein foods","author":"Ali","year":"2022"},{"key":"10.1016\/bs.afnr.2026.03.007_bib5","series-title":"Food additive","article-title":"The use of blood and derived products as food additives","author":"Appiah","year":"2012"},{"issue":"15","key":"10.1016\/bs.afnr.2026.03.007_bib6","doi-asserted-by":"crossref","first-page":"7571","DOI":"10.3390\/app12157571","article-title":"Hybrid meat products: Incorporation of white bean flour in lean pork burgers","volume":"12","author":"Argel","year":"2022","journal-title":"Applied Sciences"},{"issue":"1","key":"10.1016\/bs.afnr.2026.03.007_bib7","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1007\/s44187-025-00512-5","article-title":"Food fortification as a sustainable global strategy to mitigate micronutrient deficiencies and improve public health","volume":"5","author":"Ashraf","year":"2025","journal-title":"Discover Food"},{"issue":"1","key":"10.1016\/bs.afnr.2026.03.007_bib8","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1002\/aepp.13283","article-title":"European consumers\u2019 valuation for hybrid meat: Does information matter?","volume":"45","author":"Asioli","year":"2023","journal-title":"Applied Economic Perspectives and Policy"},{"issue":"1","key":"10.1016\/bs.afnr.2026.03.007_bib9","doi-asserted-by":"crossref","first-page":"46","DOI":"10.5851\/kosfa.2022.e57","article-title":"Comparison of functional properties of blood plasma collected from black goat and hanwoo cattle","volume":"43","author":"Aung","year":"2023","journal-title":"Food Science of Animal Resources"},{"key":"10.1016\/bs.afnr.2026.03.007_bib10","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodqual.2021.104440","article-title":"Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products","volume":"96","author":"Banovic","year":"2022","journal-title":"Food Quality and Preference"},{"issue":"8","key":"10.1016\/bs.afnr.2026.03.007_bib11","doi-asserted-by":"crossref","first-page":"542","DOI":"10.1016\/j.jamda.2013.05.021","article-title":"Evidence-based recommendations for optimal dietary protein intake in older people: A position paper from the PROT-AGE study group","volume":"14","author":"Bauer","year":"2013","journal-title":"Journal of the American Medical Directors Association"},{"issue":"12","key":"10.1016\/bs.afnr.2026.03.007_bib12","doi-asserted-by":"crossref","first-page":"921","DOI":"10.3390\/gels9120921","article-title":"An overview of ingredients used for plant-based meat analogue production and their influence on structural and textural properties of the final product","volume":"9","author":"Benkovi\u0107","year":"2023","journal-title":"Gels"},{"key":"10.1016\/bs.afnr.2026.03.007_bib13","doi-asserted-by":"crossref","first-page":"226","DOI":"10.1016\/j.tifs.2021.02.010","article-title":"Emerging processing technologies for improved digestibility of muscle proteins","volume":"110","author":"Bhat","year":"2021","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/bs.afnr.2026.03.007_bib14","doi-asserted-by":"crossref","first-page":"309","DOI":"10.1016\/j.tifs.2022.04.012","article-title":"Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility","volume":"124","author":"Bhat","year":"2022","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/bs.afnr.2026.03.007_bib15","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfoodeng.2025.112798","article-title":"Multi-wavelength laser texturization with 3D-printed foods","volume":"406","author":"Blutinger","year":"2026","journal-title":"Journal of Food Engineering"},{"issue":"11","key":"10.1016\/bs.afnr.2026.03.007_bib16","doi-asserted-by":"crossref","first-page":"8645","DOI":"10.1111\/ijfs.17425","article-title":"The \u2018meathybrid\u2019 concept: Bridging the gap between texture, taste, sustainability and nutrition","volume":"59","author":"Boukid","year":"2024","journal-title":"International Journal of Food Science and Technology"},{"key":"10.1016\/bs.afnr.2026.03.007_bib17","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2022.102992","article-title":"Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages","volume":"78","author":"Broucke","year":"2022","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/bs.afnr.2026.03.007_bib18","doi-asserted-by":"crossref","DOI":"10.1016\/j.biomaterials.2022.121648","article-title":"Strategies to improve meat-like properties of meat analogs meeting consumers\u2019 expectations","volume":"287","author":"Chen","year":"2022","journal-title":"Biomaterials"},{"issue":"14","key":"10.1016\/bs.afnr.2026.03.007_bib19","doi-asserted-by":"crossref","first-page":"2326","DOI":"10.3390\/nu17142326","article-title":"Consumer willingness to pay for hybrid food: The role of food neophobia and information framing","volume":"17","author":"Chen","year":"2025","journal-title":"Nutrients"},{"issue":"6","key":"10.1016\/bs.afnr.2026.03.007_bib20","doi-asserted-by":"crossref","first-page":"800","DOI":"10.3390\/foods9060800","article-title":"Chemistry and sensory characterization of a bakery product prepared with oils from African edible insects","volume":"9","author":"Cheseto","year":"2020","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.03.007_bib21","unstructured":"Conant, R.T. (2010). Challenges and opportunities for carbon sequestration in grassland systems: A technical report on grassland management and climate mitigation. FAO."},{"issue":"6","key":"10.1016\/bs.afnr.2026.03.007_bib22","doi-asserted-by":"crossref","first-page":"2305","DOI":"10.1093\/advances\/nmac089","article-title":"The effect of the meat factor in animal-source foods on micronutrient absorption: A scoping review","volume":"13","author":"Consalez","year":"2022","journal-title":"Advances in Nutrition"},{"issue":"1","key":"10.1016\/bs.afnr.2026.03.007_bib23","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1093\/ageing\/afy169","article-title":"Sarcopenia: Revised European consensus on definition and diagnosis","volume":"48","author":"Cruz-Jentoft","year":"2019","journal-title":"Age and Ageing"},{"key":"10.1016\/bs.afnr.2026.03.007_bib24","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/j.fbp.2022.03.006","article-title":"Nexus on animal proteins and the climate change: The plant-based proteins are part of the solution?","volume":"133","author":"Depr\u00e1","year":"2022","journal-title":"Food and Bioproducts Processing"},{"issue":"5","key":"10.1016\/bs.afnr.2026.03.007_bib25","doi-asserted-by":"crossref","first-page":"377","DOI":"10.1017\/S000711452510408X","article-title":"The amino acid composition of commercially available vegan meat and dairy analogues","volume":"134","author":"Domi\u0107","year":"2025","journal-title":"British Journal of Nutrition"},{"key":"10.1016\/bs.afnr.2026.03.007_bib26","doi-asserted-by":"crossref","DOI":"10.1017\/S1742170525100112","article-title":"A comparative analysis of the water and carbon footprints of hybrid, plant-based, and animal-based burgers","volume":"40","author":"Dominguez-Lacueva","year":"2025","journal-title":"Renewable Agriculture and Food Systems"},{"issue":"8","key":"10.1016\/bs.afnr.2026.03.007_bib27","doi-asserted-by":"crossref","first-page":"884","DOI":"10.1016\/0002-8223(94)92369-8","article-title":"Essential amino acid reference profile affects the evaluation of enteral feeding products","volume":"94","author":"Dubin","year":"1994","journal-title":"Journal of the American Dietetic Association"},{"key":"10.1016\/bs.afnr.2026.03.007_bib28","unstructured":"FAO. (2018). The future of food and agriculture: Alternative pathways to 2050.Rome. 224 pp. Licence: CC BY-NC-SA 3.0 IGO. https:\/\/openknowledge.fao.org\/server\/api\/core\/bitstreams\/e51e0cf0-4ece-428c-8227-ff6c51b06b16\/content."},{"key":"10.1016\/bs.afnr.2026.03.007_bib29","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2021.108624","article-title":"Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat","volume":"182","author":"Gargi","year":"2021","journal-title":"Meat Science"},{"key":"10.1016\/bs.afnr.2026.03.007_bib30","series-title":"Tackling climate change through livestock: A global assessment of emissions and mitigation opportunities","year":"2013"},{"issue":"1","key":"10.1016\/bs.afnr.2026.03.007_bib31","doi-asserted-by":"crossref","first-page":"450","DOI":"10.1111\/ijfs.16826","article-title":"Adding cricket ( Gryllus assimilis) flour in hybrid beef patties: Physicochemical, technological and sensory challenges","volume":"59","author":"Gomes Martins","year":"2024","journal-title":"International Journal of Food Science & Technology"},{"issue":"8","key":"10.1016\/bs.afnr.2026.03.007_bib32","doi-asserted-by":"crossref","first-page":"1813","DOI":"10.1016\/j.foodhyd.2011.02.007","article-title":"Functional and bioactive properties of collagen and gelatin from alternative sources: A review","volume":"25","author":"G\u00f3mez-Guill\u00e9n","year":"2011","journal-title":"Food Hydrocolloids"},{"issue":"11","key":"10.1016\/bs.afnr.2026.03.007_bib33","doi-asserted-by":"crossref","first-page":"8693","DOI":"10.1111\/ijfs.17421","article-title":"Opportunities and challenges of hybrid meat products: A viewpoint article","volume":"59","author":"Grasso","year":"2024","journal-title":"International Journal of Food Science and Technology"},{"issue":"12","key":"10.1016\/bs.afnr.2026.03.007_bib34","doi-asserted-by":"crossref","first-page":"1888","DOI":"10.3390\/foods9121888","article-title":"Part meat and part plant: Are hybrid meat products fad or future?","volume":"9","author":"Grasso","year":"2020","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.03.007_bib35","series-title":"Vegetable oils in food technology","first-page":"137","article-title":"Sunflower oil","author":"Grompone","year":"2011"},{"key":"10.1016\/bs.afnr.2026.03.007_bib36","unstructured":"GTFR. (2025). Europe plant-based meat market size and share analysis. Growth trends and forecast report 2025\u20132033. https:\/\/www.researchandmarkets.com\/reports\/6085642\/europe-plant-based-meat-market-size-share."},{"issue":"5","key":"10.1016\/bs.afnr.2026.03.007_bib37","doi-asserted-by":"crossref","first-page":"4426","DOI":"10.1111\/1541-4337.12795","article-title":"Progress in micellar casein concentrate: Production and applications","volume":"20","author":"Hammam","year":"2021","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"issue":"6","key":"10.1016\/bs.afnr.2026.03.007_bib38","doi-asserted-by":"crossref","first-page":"1262","DOI":"10.3390\/foods12061262","article-title":"Hybrid sausages using pork and cricket flour: Texture and oxidative storage stability","volume":"12","author":"Han","year":"2023","journal-title":"Foods"},{"issue":"12","key":"10.1016\/bs.afnr.2026.03.007_bib39","doi-asserted-by":"crossref","first-page":"3704","DOI":"10.3390\/nu12123704","article-title":"Plant proteins: Assessing their nutritional quality and effects on health and physical function","volume":"12","author":"Hertzler","year":"2020","journal-title":"Nutrients"},{"key":"10.1016\/bs.afnr.2026.03.007_bib40","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2025.109853","article-title":"Evaluation and reinforcement of the physicochemical properties of hybrid meatball kung-wan partially replaced with rice protein","volume":"227","author":"Hsiao","year":"2025","journal-title":"Meat Science"},{"key":"10.1016\/bs.afnr.2026.03.007_bib41","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodqual.2025.105714","article-title":"Cross-cultural consumer acceptance of sustainable protein-rich foods; legumes, plant-based meat analogues and hybrids, and cell-based foods","volume":"135","author":"Jakobsen","year":"2026","journal-title":"Food Quality and Preference"},{"issue":"3","key":"10.1016\/bs.afnr.2026.03.007_bib42","doi-asserted-by":"crossref","first-page":"278","DOI":"10.1007\/s13197-011-0290-7","article-title":"Utilization of byproducts and waste materials from meat, poultry and fish processing industries: A review","volume":"49","author":"Jayathilakan","year":"2012","journal-title":"Journal of Food Science and Technology"},{"key":"10.1016\/bs.afnr.2026.03.007_bib43","doi-asserted-by":"crossref","DOI":"10.3389\/fsci.2025.1599300","article-title":"Hybrid alternative protein-based foods: Designing a healthier and more sustainable food supply","volume":"3","author":"Kaplan","year":"2025","journal-title":"Frontiers in Science"},{"key":"10.1016\/bs.afnr.2026.03.007_bib44","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2025.105520","article-title":"From texture to digestion: Understanding multi-component interactions in designing starch-based low-glycemic index soft foods","volume":"169","author":"Kaur","year":"2026","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/bs.afnr.2026.03.007_bib45","doi-asserted-by":"crossref","first-page":"128","DOI":"10.1016\/j.appet.2014.10.003","article-title":"Does personality influence eating styles and food choices? Direct and indirect effects","volume":"84","author":"Keller","year":"2015","journal-title":"Appetite"},{"key":"10.1016\/bs.afnr.2026.03.007_bib46","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.111940","article-title":"Development of a post-processing method to reduce the unique off-flavor of Allomyrina dichotoma: Yeast fermentation","volume":"150","author":"Kim","year":"2021","journal-title":"LWT"},{"key":"10.1016\/bs.afnr.2026.03.007_bib47","doi-asserted-by":"crossref","first-page":"116","DOI":"10.1016\/j.ifset.2016.09.023","article-title":"Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages","volume":"38","author":"Kim","year":"2016","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"6","key":"10.1016\/bs.afnr.2026.03.007_bib48","doi-asserted-by":"crossref","first-page":"796","DOI":"10.1111\/1541-4337.12156","article-title":"Recent trends in the use of natural antioxidants for meat and meat products","volume":"14","author":"Kumar","year":"2015","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/bs.afnr.2026.03.007_bib49","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodqual.2019.103758","article-title":"Consumer acceptance of blending plant-based ingredients into traditional meat-based foods: Evidence from the meat-mushroom blend","volume":"79","author":"Lang","year":"2020","journal-title":"Food Quality and Preference"},{"issue":"11","key":"10.1016\/bs.afnr.2026.03.007_bib50","doi-asserted-by":"crossref","first-page":"1609","DOI":"10.3390\/nu16111609","article-title":"Edible offal as a valuable source of nutrients in the diet\u2014A review","volume":"16","author":"Latoch","year":"2024","journal-title":"Nutrients"},{"issue":"3","key":"10.1016\/bs.afnr.2026.03.007_bib51","doi-asserted-by":"crossref","first-page":"1260","DOI":"10.1111\/ijfs.16920","article-title":"Exploring the potential applications of biopeptides from seaweeds, insects, and food wastes: Mechanisms, utilisation, and industry implications","volume":"59","author":"Le","year":"2024","journal-title":"International Journal of Food Science & Technology"},{"key":"10.1016\/bs.afnr.2026.03.007_bib52","doi-asserted-by":"crossref","DOI":"10.1016\/j.foohum.2025.100694","article-title":"3D food printing technologies for functional foods: Applications and antioxidant integration","volume":"5","author":"Le Tan","year":"2025","journal-title":"Food and Humanity"},{"key":"10.1016\/bs.afnr.2026.03.007_bib53","doi-asserted-by":"crossref","first-page":"56","DOI":"10.1016\/j.jfoodeng.2017.02.003","article-title":"Effect of 3D printing on the structure and textural properties of processed cheese","volume":"220","author":"Le Tohic","year":"2018","journal-title":"Journal of Food Engineering"},{"issue":"30","key":"10.1016\/bs.afnr.2026.03.007_bib54","doi-asserted-by":"crossref","first-page":"10585","DOI":"10.1080\/10408398.2022.2078275","article-title":"Surmounting the off-flavor challenge in plant-based foods","volume":"63","author":"Leonard","year":"2023","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"12","key":"10.1016\/bs.afnr.2026.03.007_bib55","doi-asserted-by":"crossref","first-page":"1834","DOI":"10.3390\/foods13121834","article-title":"Chicken egg white gels: Fabrication, modification, and applications in foods and oral nutraceutical delivery","volume":"13","author":"Li","year":"2024","journal-title":"Foods"},{"issue":"12","key":"10.1016\/bs.afnr.2026.03.007_bib56","doi-asserted-by":"crossref","first-page":"2385","DOI":"10.3390\/foods12122385","article-title":"Combination of milk and plant proteins to develop novel food systems: What are the limits?","volume":"12","author":"Lima Nascimento","year":"2023","journal-title":"Foods"},{"issue":"7","key":"10.1016\/bs.afnr.2026.03.007_bib57","doi-asserted-by":"crossref","first-page":"1454","DOI":"10.3390\/foods10071454","article-title":"Consumer attitudes toward consumption of meat products containing offal and offal extracts","volume":"10","author":"Llauger","year":"2021","journal-title":"Foods"},{"issue":"2","key":"10.1016\/bs.afnr.2026.03.007_bib58","doi-asserted-by":"crossref","DOI":"10.1016\/j.afres.2025.101085","article-title":"Physicochemical and perceived textural attributes of pea and skim milk protein hybrid yoghurts compared to commercial thickened fluids","volume":"5","author":"Logan","year":"2025","journal-title":"Applied Food Research"},{"issue":"4","key":"10.1016\/bs.afnr.2026.03.007_bib59","doi-asserted-by":"crossref","first-page":"269","DOI":"10.1080\/07409710.2018.1531213","article-title":"Food of the future? Consumer responses to the idea of 3D-printed meat and insect-based foods","volume":"26","author":"Lupton","year":"2018","journal-title":"Food and Foodways"},{"issue":"4","key":"10.1016\/bs.afnr.2026.03.007_bib60","doi-asserted-by":"crossref","first-page":"594","DOI":"10.3390\/foods11040594","article-title":"Functional performance of plant proteins","volume":"11","author":"Ma","year":"2022","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.03.007_bib61","doi-asserted-by":"crossref","DOI":"10.1016\/j.foohum.2025.100953","article-title":"Functional foods: A review of foods ingredient and their health benefits","volume":"6","author":"Marc\u00eca-Fuentes","year":"2026","journal-title":"Food and Humanity"},{"issue":"2","key":"10.1016\/bs.afnr.2026.03.007_bib62","doi-asserted-by":"crossref","DOI":"10.1111\/1750-3841.70060","article-title":"Mushroom mycelia as sustainable alternative proteins for the production of hybrid cell\u2010cultured meat: A review","volume":"90","author":"Maseko","year":"2025","journal-title":"Journal of Food Science"},{"key":"10.1016\/bs.afnr.2026.03.007_bib63","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1016\/j.foodres.2016.07.024","article-title":"Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication","volume":"89","author":"McCarthy","year":"2016","journal-title":"Food Research International"},{"issue":"4","key":"10.1016\/bs.afnr.2026.03.007_bib64","doi-asserted-by":"crossref","first-page":"4049","DOI":"10.1111\/1541-4337.12771","article-title":"The science of plant\u2010based foods: Constructing next\u2010generation meat, fish, milk, and egg analogs","volume":"20","author":"McClements","year":"2021","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/bs.afnr.2026.03.007_bib65","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2025.1641234","article-title":"Dietary guidance on plant-based meat alternatives for individuals wanting to increase plant protein intake","volume":"12","author":"Messina","year":"2025","journal-title":"Frontiers in Nutrition"},{"key":"10.1016\/bs.afnr.2026.03.007_bib66","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.tifs.2016.01.007","article-title":"Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods","volume":"50","author":"Meurillon","year":"2016","journal-title":"Trends in Food Science & Technology"},{"issue":"147","key":"10.1016\/bs.afnr.2026.03.007_bib67","first-page":"75","article-title":"Understanding consumer demand for sustainable beef production in rural communities","volume":"16","author":"Migliore","year":"2015","journal-title":"Quality - Access to Success"},{"issue":"5","key":"10.1016\/bs.afnr.2026.03.007_bib68","doi-asserted-by":"crossref","first-page":"422","DOI":"10.1007\/s12603-012-0061-9","article-title":"Anorexia of aging: A true geriatric syndrome","volume":"16","author":"Morley","year":"2012","journal-title":"The Journal of Nutrition, Health and Aging"},{"issue":"8","key":"10.1016\/bs.afnr.2026.03.007_bib69","doi-asserted-by":"crossref","first-page":"1396","DOI":"10.3390\/foods14081396","article-title":"Plant-based alternatives to meat products","volume":"14","author":"Munialo","year":"2025","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.03.007_bib70","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2026.119021","article-title":"Heat-treated Mucuna pruriens enhances matrix structure and nutritional quality in hybrid beef patties","volume":"240","author":"Nagatsuka","year":"2026","journal-title":"LWT"},{"key":"10.1016\/bs.afnr.2026.03.007_bib71","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111422","article-title":"Texture, microstructure, and in vitro digestion of hybrid meat gel-type sausages formulated with functionalized pea protein","volume":"167","author":"Nie","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/bs.afnr.2026.03.007_bib72","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2025.1564315","article-title":"Health benefits of fish and fish by-products\u2014A nutritional and functional perspective","volume":"12","author":"Noreen","year":"2025","journal-title":"Frontiers in Nutrition"},{"key":"10.1016\/bs.afnr.2026.03.007_bib73","doi-asserted-by":"crossref","first-page":"299","DOI":"10.1016\/j.foodhyd.2016.12.037","article-title":"Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review","volume":"71","author":"O\u2019Sullivan","year":"2017","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/bs.afnr.2026.03.007_bib74","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfutfo.2025.06.022","article-title":"Anti-nutrients of plant-based food: Physicochemical properties, effects on health and degradation techniques- a comprehensive review","author":"Okaiyeto","year":"2025","journal-title":"Journal of Future Foods"},{"key":"10.1016\/bs.afnr.2026.03.007_bib75","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2023\/7239709","article-title":"Physicochemical characteristics and storage stability of hybrid beef patty using shiitake mushroom (Lentinus edodes)","volume":"2023","author":"Park","year":"2023","journal-title":"Journal of Food Quality"},{"issue":"1","key":"10.1016\/bs.afnr.2026.03.007_bib76","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1146\/annurev-resource-111820-032340","article-title":"Meat consumption and sustainability","volume":"14","author":"Parlasca","year":"2022","journal-title":"Annual Review of Resource Economics"},{"key":"10.1016\/bs.afnr.2026.03.007_bib77","doi-asserted-by":"crossref","first-page":"118","DOI":"10.1016\/j.cofs.2020.10.004","article-title":"Edible mushrooms as a novel trend in the development of healthier meat products","volume":"37","author":"P\u00e9rez-Montes","year":"2021","journal-title":"Current Opinion in Food Science"},{"issue":"6392","key":"10.1016\/bs.afnr.2026.03.007_bib78","doi-asserted-by":"crossref","first-page":"987","DOI":"10.1126\/science.aaq0216","article-title":"Reducing food\u2019s environmental impacts through producers and consumers","volume":"360","author":"Poore","year":"2018","journal-title":"Science (New York, N. Y.)"},{"key":"10.1016\/bs.afnr.2026.03.007_bib79","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2026.118419","article-title":"Towards coupling 3D printing and the glycation reaction to texturize food for people with oral frailty: A review","volume":"228","author":"Portanguen","year":"2026","journal-title":"Food Research International"},{"key":"10.1016\/bs.afnr.2026.03.007_bib80","series-title":"Innovative food packaging and processing technologies","first-page":"555","article-title":"3D food printing: At the intersection of social acceptance, participatory research, and specific nutritional benefits","author":"Portanguen","year":"2025"},{"issue":"3","key":"10.1016\/bs.afnr.2026.03.007_bib81","doi-asserted-by":"crossref","first-page":"458","DOI":"10.3390\/foods11030458","article-title":"Development of a 3D printer for the manufacture of functional food protein gels","volume":"11","author":"Portanguen","year":"2022","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.03.007_bib82","doi-asserted-by":"crossref","first-page":"188","DOI":"10.1016\/j.tifs.2019.02.023","article-title":"Toward the design of functional foods and biobased products by 3D printing: A review","volume":"86","author":"Portanguen","year":"2019","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/bs.afnr.2026.03.007_bib83","series-title":"Future foods","first-page":"627","article-title":"3D food printing: Genesis, trends and prospects","author":"Portanguen","year":"2022"},{"key":"10.1016\/bs.afnr.2026.03.007_bib84","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodqual.2020.104045","article-title":"A brief nudge or education intervention delivered online can increase willingness to order a beef-mushroom burger","volume":"87","author":"Prusaczyk","year":"2021","journal-title":"Food Quality and Preference"},{"issue":"2","key":"10.1016\/bs.afnr.2026.03.007_bib85","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1177\/02601060221080255","article-title":"What determines omnivores\u2019 meat consumption and their willingness to reduce the amount of meat they eat?","volume":"29","author":"Roozen","year":"2023","journal-title":"Nutrition and Health"},{"key":"10.1016\/bs.afnr.2026.03.007_bib86","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodqual.2022.104615","article-title":"Overcoming barriers to consumer acceptance of 3D-printed foods in the food service sector","volume":"100","author":"Ross","year":"2022","journal-title":"Food Quality and Preference"},{"key":"10.1016\/bs.afnr.2026.03.007_bib87","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2023.1106079","article-title":"Hybrid meat products and co-creation: What do consumers say, feel and think?","volume":"10","author":"Ryder","year":"2023","journal-title":"Frontiers in Nutrition"},{"key":"10.1016\/bs.afnr.2026.03.007_bib88","doi-asserted-by":"crossref","first-page":"1141","DOI":"10.1007\/s11947-023-03148-4","article-title":"Off-flavors in pulses and grain legumes and processing approaches for controlling flavor-plant protein interaction: application prospects in plant-based alternative foods","volume":"17","author":"Saffarionpour","year":"2024","journal-title":"Food and Bioprocess Technology"},{"key":"10.1016\/bs.afnr.2026.03.007_bib89","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2023.1215873","article-title":"A review on anti-nutritional factors: Unraveling the natural gateways to human health","volume":"10","author":"Salim","year":"2023","journal-title":"Frontiers in Nutrition"},{"key":"10.1016\/bs.afnr.2026.03.007_bib90","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111799","article-title":"Physicochemical properties of hybrid cheddar-type curd gels made from bovine milk and plant protein isolates","volume":"171","author":"Sarker","year":"2026","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/bs.afnr.2026.03.007_bib91","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111811","article-title":"Investigation into heat-induced lentil globulin\u2013porcine albumin protein interactions","volume":"171","author":"Schiell","year":"2026","journal-title":"Food Hydrocolloids"},{"issue":"7","key":"10.1016\/bs.afnr.2026.03.007_bib92","doi-asserted-by":"crossref","first-page":"1375","DOI":"10.3390\/foods12071375","article-title":"Investigation into the physicochemical and textural properties of an iron-rich 3D-printed hybrid food","volume":"12","author":"Schiell","year":"2023","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.03.007_bib93","article-title":"Rheology, structure, and printability of surimi-based hybrid inks containing Bambara groundnut, pea, and soy protein isolates for the development of salmon fillet analogs","volume":"169","author":"Singh","year":"2025","journal-title":"Food Hydrocolloids"},{"issue":"1","key":"10.1016\/bs.afnr.2026.03.007_bib94","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1007\/s00217-017-2931-1","article-title":"Biochemical and sensory characteristics of the cricket and mealworm fractions from supercritical carbon dioxide extraction and air classification","volume":"244","author":"Sipponen","year":"2018","journal-title":"European Food Research and Technology"},{"issue":"9","key":"10.1016\/bs.afnr.2026.03.007_bib95","doi-asserted-by":"crossref","first-page":"2853","DOI":"10.3390\/pr13092853","article-title":"Current processing technologies and challenges in hybrid meat production","volume":"13","author":"Stani\u0161i\u0107","year":"2025","journal-title":"Processes"},{"issue":"14","key":"10.1016\/bs.afnr.2026.03.007_bib96","doi-asserted-by":"crossref","first-page":"2547","DOI":"10.3390\/foods14142547","article-title":"Incorporation of pork meat and blood plasma proteins into a Cocoa cream matrix: Characterization, Comparison Of Functional Properties, And In Vitro Simulated Digestion","volume":"14","author":"Sto\u017eini\u0107","year":"2025","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.03.007_bib97","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/j.tifs.2020.06.011","article-title":"Collagen use for co-extruded sausage casings \u2013 A review","volume":"102","author":"Suurs","year":"2020","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/bs.afnr.2026.03.007_bib98","unstructured":"Theron,\u00a0L.\u00a0(2026).\u00a0https:\/\/BioRender.com\/prs4wvk."},{"key":"10.1016\/bs.afnr.2026.03.007_bib99","unstructured":"Theron,\u00a0L.\u00a0(2026).\u00a0https:\/\/BioRender.com\/pxy26ba."},{"issue":"28","key":"10.1016\/bs.afnr.2026.03.007_bib100","doi-asserted-by":"crossref","first-page":"5752","DOI":"10.1080\/10408398.2024.2430750","article-title":"Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: A review","volume":"65","author":"Tkaczewska","year":"2025","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/bs.afnr.2026.03.007_bib101","series-title":"Sustainable meat production and processing","first-page":"85","article-title":"Blood proteins as functional ingredients","author":"Toldr\u00e0","year":"2019"},{"key":"10.1016\/bs.afnr.2026.03.007_bib102","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110140","article-title":"Replacing vegetable oil by insect oil in food products: Effect of deodorization on the sensory evaluation","volume":"141","author":"Tzompa-Sosa","year":"2021","journal-title":"Food Research International"},{"key":"10.1016\/bs.afnr.2026.03.007_bib103","series-title":"Department of economic and social affairs. world population prospects","year":"2022"},{"issue":"7","key":"10.1016\/bs.afnr.2026.03.007_bib104","doi-asserted-by":"crossref","first-page":"976","DOI":"10.3390\/foods11070976","article-title":"Proximate, Physicochemical, techno-functional and antioxidant properties of three edible insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours","volume":"11","author":"Vanqa","year":"2022","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.03.007_bib105","unstructured":"Vlahova-Vangelova, D., Balev, D., & Kolev, N. (2023). Cricket powder (Acheta domesticus) as a lean pork meat replacer in cooked sausages. https:\/\/doi.org\/10.17170\/KOBRA-202210056951."},{"issue":"3","key":"10.1016\/bs.afnr.2026.03.007_bib106","doi-asserted-by":"crossref","first-page":"2898","DOI":"10.1111\/1541-4337.12964","article-title":"Flavor challenges in extruded plant\u2010based meat alternatives: A review","volume":"21","author":"Wang","year":"2022","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/bs.afnr.2026.03.007_bib107","unstructured":"WHO. (2023). World Health Organization. Red and processed meat in the context of health and the environment: many shades of red and green. Information brief. Geneva: World Health Organization. http:\/\/www.jstor.org\/stable\/resrep56541Red and processed meat in the context of health and the environment: Many shades of red and green: Information brief."},{"issue":"10170","key":"10.1016\/bs.afnr.2026.03.007_bib108","doi-asserted-by":"crossref","first-page":"447","DOI":"10.1016\/S0140-6736(18)31788-4","article-title":"Food in the anthropocene: The EAT\u2013lancet commission on healthy diets from sustainable food systems","volume":"393","author":"Willett","year":"2019","journal-title":"The Lancet"},{"key":"10.1016\/bs.afnr.2026.03.007_bib109","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.115326","article-title":"Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein","volume":"198","author":"Xia","year":"2024","journal-title":"Food Research International"},{"key":"10.1016\/bs.afnr.2026.03.007_bib110","doi-asserted-by":"crossref","DOI":"10.1016\/j.bcdf.2024.100449","article-title":"Functional and structural characteristic of plant protein isolates as emulsifier by ultrasound-assisted extraction: A review","volume":"32","author":"Zakki","year":"2024","journal-title":"Bioactive Carbohydrates and Dietary Fibre"},{"issue":"4","key":"10.1016\/bs.afnr.2026.03.007_bib111","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.70216","article-title":"Hybridization in meat\u2010based dual protein foods: Mechanisms, challenges, and consumer insights","volume":"24","author":"Zhang","year":"2025","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/bs.afnr.2026.03.007_bib112","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130439","article-title":"Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison","volume":"364","author":"Zhou","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.03.007_bib113","unstructured":"Zinina, O., Merenkova, S., Tazeddinova, D., Rebezov, M., Stuart, M., Okuskhanova, E.,\u00a0\u2026\u00a0Yessimbekov\u00a0(2019). Enrichment of meat products with dietary fibers: A review [PDF]. 326.4Kb. https:\/\/doi.org\/10.15159\/AR.19.163."},{"issue":"16","key":"10.1016\/bs.afnr.2026.03.007_fur1","doi-asserted-by":"crossref","first-page":"1547","DOI":"10.1001\/jama.2019.13187","article-title":"Can plant-based meat alternatives be part of a healthy and sustainable diet?","volume":"322","author":"Hu","year":"2019","journal-title":"JAMA: the Journal of the American Medical Association"}],"container-title":["Advances in Food and Nutrition Research","Novel Strategies to Improve the Eating and Nutritional Properties of Food Products"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1043452626000252?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1043452626000252?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T15:26:06Z","timestamp":1788881166000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1043452626000252"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026]]},"ISBN":["9780443469923"],"references-count":114,"URL":"https:\/\/doi.org\/10.1016\/bs.afnr.2026.03.007","relation":{},"ISSN":["1043-4526"],"issn-type":[{"value":"1043-4526","type":"print"}],"subject":[],"published":{"date-parts":[[2026]]}}}