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<p>Structured lipid systems improve the sensory, nutritional, and functional properties of plant-based meat by mimicking natural animal fat. This review examines oleogels, emulsion gels, Pickering emulsions, high-internal-phase emulsions, and hybrid lipid architectures, focusing on key structure-property-processing-sensory relationships. Critical design targets, processing compatibility, and nutritional opportunities are highlighted, providing a solid mechanistic framework for precision lipid engineering of scalable and realistic next-generation plant-based meat products.</p><p></p>

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Next-generation structured lipid systems in plant-based meat: oleogels, emulsion architectures, and sensory optimization

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年7月3日

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  • Sadaqat Ali,
  • Anand Kumar,
  • Benish Ali,
  • Gita Rani,
  • Hammad Ali Fadlalmola,
  • Saad Alghamdi,
  • Asgar Ali,
  • Li Zhang

摘要

Structured lipid systems improve the sensory, nutritional, and functional properties of plant-based meat by mimicking natural animal fat. This review examines oleogels, emulsion gels, Pickering emulsions, high-internal-phase emulsions, and hybrid lipid architectures, focusing on key structure-property-processing-sensory relationships. Critical design targets, processing compatibility, and nutritional opportunities are highlighted, providing a solid mechanistic framework for precision lipid engineering of scalable and realistic next-generation plant-based meat products.