Incorporation of Mycelium (<i>Pleurotus eryngii</i>) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

The protein content of a plant-based ingredient is generally lower than its animal food counterpart, and research into novel alternative protein is required that can provide similar protein content, texture and appearance as meat. This work investigates a mycelium-based low moisture meat analogue (L...

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Автори:	Shubham Mandliya, Anubhav Pratap-Singh, Siddharth Vishwakarma, Chandrakant Genu Dalbhagat, Hari Niwas Mishra
Формат:	Artigo
Мова:	Inglês
Опубліковано:	MDPI AG 2022-08-01
Серія:	Foods
Предмети:	mycelium meat analogue protein solubility extrusion alternative proteins
Онлайн доступ:	https://www.mdpi.com/2304-8158/11/16/2476
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