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

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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Bibliographic Details
Main Authors: Shubham Mandliya, Anubhav Pratap-Singh, Siddharth Vishwakarma, Chandrakant Genu Dalbhagat, Hari Niwas Mishra
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
mycelium
meat analogue
protein solubility
extrusion
alternative proteins
Online Access:https://www.mdpi.com/2304-8158/11/16/2476

Internet

https://www.mdpi.com/2304-8158/11/16/2476

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