Author

V. D. de Oliveira

2 papers indexed here

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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. · Current Food Science and Tec... · 0 citations

Review Open access Aug 2026

Bioactive Compounds in Plant-Based Meat Analogs: Sources, Functional Roles and Effects on Chemical, Technological and Sensory Quality

This review aims to evaluate recent studies on plant-based meat analogs enriched with bioactive compounds from agro-industrial by-products, highlighting their sources, functional properties, potential effects on chemical, technological and sensory characteristics. Components such as polyphenols, curcuminoids, and carot...

das Mercês Ziane da Conceição, Natalia Maldaner Salvadori, P. Campagnol et al. · Current Food Science and Tec... · 0 citations