Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance.

  title={Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance.},
  author={David Julian Mcclements and Emily D. Newman and I. McClements},
  journal={Comprehensive reviews in food science and food safety},
  volume={18 6},
Many consumers are interested in decreasing their consumption of animal products, such as bovine milk, because of health, environmental, and ethical reasons. The food industry is therefore developing a range of plant-based milk alternatives. These milk substitutes should be affordable, convenient, desirable, nutritional, and sustainable. This article reviews our current understanding of the development of plant-based milks. Initially, an overview of the composition, structure, properties, and… 
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A Comparative Analysis of Plant-Based Milk Alternatives Part 1: Composition, Sensory, and Nutritional Value
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Food Processing Technologies Aspects on Plant-Based Milk Manufacturing: Review
  • A. Romulo
  • Physics
    IOP Conference Series: Earth and Environmental Science
  • 2022
The emergence of immune and non-immune related diseases such as lactose intolerance and milk allergy has contributed to the milk consumption pattern changes over the last decades. Moreover, the
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The preference for plant-based foods has been increased in recent years. Animal milk alternatives, named as plant-based milk, are produced from different oilseeds, nuts and cereals by a series of
Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues
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Stability Aspects of Non-Dairy Milk Alternatives
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It is demonstrated that nutritional and physicochemical properties of plant-based milk substitutes are strongly dependent on the plant source, processing and fortification and therefore, consumer awareness is important when these products are used as an alternative to cow’s milk in the diet.
Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products
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Concerted research efforts are required in coming years in functional beverages segment to prepare tailor-made newer products which are palatable as well as nutritionally adequate.
How well do plant based alternatives fare nutritionally compared to cow’s milk?
Though various plant based alternate milks have been studied, only the four most consumed milk beverages are presented in this review which are consumed widely around the world.
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Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies
Oil bodies are micron- or submicron-sized organelles found mainly in parts of plants such as seeds, nuts or some fruits and their main role is to function as energy stores. Their structure is made up
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