Incorporation of yeast protein improves the textural properties of a fungal meat analogue from Pleurotus eryngii mycelium

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Publication date: January 2026

Source: Innovative Food Science & Emerging Technologies, Volume 107

Author(s): Lingli Nian, Kai Zhou, Qiaozhi Li, Xin Hu, Xinlian Su, Xingmei Yan, Lingzhi Tian, Baocai Xu

​Publication date: January 2026Source: Innovative Food Science & Emerging Technologies, Volume 107Author(s): Lingli Nian, Kai Zhou, Qiaozhi Li, Xin Hu, Xinlian Su, Xingmei Yan, Lingzhi Tian, Baocai Xu Read More