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The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review

Crossref DOI link: https://doi.org/10.1186/s43014-025-00312-5

Published Online: 2025-09-23

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Yoganarasimhaswamy, Inchara N.

Panagodage, Yashodha

Agyei, Dominic

English, Marcia https://orcid.org/0000-0002-3175-6519
Kebede, Biniam
Funding

Funding for this research was provided by:

Natural Sciences and Engineering Research Council of Canada (RGPIN-2021-03195)

Canada Research Chairs (CRC-2022-00180)
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Text and Data Mining valid from 2025-09-23

Version of Record valid from 2025-09-23
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Article History

Received: 1 October 2024

Accepted: 15 April 2025

First Online: 23 September 2025

Declarations

:

: Not applicable.

: Not applicable.

: The authors declare no conflicts of interest.

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