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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Principais autores:	Shubham Mandliya, Anubhav Pratap-Singh, Siddharth Vishwakarma, Chandrakant Genu Dalbhagat, Hari Niwas Mishra
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-08-01
coleção:	Foods
Assuntos:	mycelium meat analogue protein solubility extrusion alternative proteins
Acesso em linha:	https://www.mdpi.com/2304-8158/11/16/2476
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