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

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.