Mycelial protein as a novel alternative protein: A comparative study on the nutritional, digestible and processing quality with soy and yeast proteins

Food Research International 2026

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Authors: Tongqing Li, Shujun Liu, Yanli Jia, Zhen Li, Holger Zorn, Fengjiao Xin

DOI: 10.1016/j.foodres.2026.118978

Cited by: 3

References: 53

Fields of Study & Subjects

Proteins in Food Systems Agriculture Sustainability and Environmental Impact Protein Hydrolysis and Bioactive Peptides

References 53