With the increasing demand for sustainable foods among consumers, plant-based meat, as an alternative to traditional meat, has received increasing attention. High-moisture extrusion is one of the crucial steps in the preparation of plant-based meat, which utilizes the synergistic effects of high temperature, high pressure, and high shear to mimic the fibrous structure and texture of meat. However, this process leads to complex physical and chemical changes in proteins and auxiliary materials, resulting in significant differences between the product and traditional meat in terms of color, texture, and flavor. Therefore, the addition of exogenous additives has become a key research area for improving product quality. This paper reviews the effects of different additives (such as proteins, lipids, polysaccharides, crosslinking agents, and other additives) on the structure and quality of plant-based meat during high-moisture extrusion, explores the mechanisms of protein-protein, lipid-protein, polysaccharide-protein, and crosslinking agent-protein interactions, and analyzes their enhancing effects on the texture, flavor, and nutritional value of plant-based meat. This paper aims to provide a theoretical basis and technical support for further research and development of plant-based meat products.

Plant proteins, as natural amphiphilic macromolecules, are mainly derived from plants such as soybean and pea. Due to their excellent functional properties such as emulsification, foaming and gelling, they have significant potential and research value in various fields such as the food industry, biomedicine, and material science. However, emulsions formed solely from proteins are prone to instability due to the influence of various environmental factors. Existing studies have shown that the introduction of polysaccharides can effectively improve the interfacial structure and performance of plant protein-stabilized emulsions. As a common natural polysaccharide, cellulose has attracted widespread attention due to its good biocompatibility, biodegradability and low cost. Based on covalent and non-covalent interactions, plant protein-cellulose stabilized emulsions exhibit stable network structures and excellent properties. To provide a better understanding of recent progress in plant protein-cellulose stabilized emulsions, this paper reviews the raw materials, preparation methods and emulsion properties, focusing on the factors influencing the structures and properties of plant protein-cellulose stabilized emulsions. Meanwhile, it summarizes the current status the application of these emulsions, aiming to provide insights for the improvement and utilization of protein-cellulose stabilized emulsions.