Incorporation of mushroom powder: enhancing structure and flavor in pea-mung bean composite protein
Abstract This study investigated pea-mung bean composites protein (PMX) produced via High-moisture extrusion (HME) with shiitake mushroom powder (XM, 0–30%). XM addition significantly altered the PMX ‘s structure and properties: hardness ranged between 1526 and 1642 g, texturization degree between 1...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Nature Portfolio
2025-12-01
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| Serie: | npj Science of Food |
| Accesso online: | https://doi.org/10.1038/s41538-025-00666-7 |
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