Modern methods of creating plant-based meat can yield high optical similarities and targeted molecular-sensory methods, but on a molecular scale, it appears completely different from the food it tries to mimic. Scientists investigate the molecular function and effects of vegetable proteins of different origins to identify sensory weak points in plant-based substitutes, employing rheology and tribology and bringing greater insight than pure sensory analyses. They said muscle proteins emulsify fats and oils in a very different way while lending to a different biting behavior.