Incorporation of Mycelium (Pleurotus eryngii) 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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Detalles Bibliográficos
Autores principales: Mandliya, Shubham, Pratap-Singh, Anubhav, Vishwakarma, Siddharth, Dalbhagat, Chandrakant Genu, Mishra, Hari Niwas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407581/
https://www.ncbi.nlm.nih.gov/pubmed/36010476
http://dx.doi.org/10.3390/foods11162476

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407581/
https://www.ncbi.nlm.nih.gov/pubmed/36010476
http://dx.doi.org/10.3390/foods11162476

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