ArticleFoods (Basel, Switzerland)2023
Properties of Texturized Vegetable Proteins from Edible Mushrooms by Using Single-Screw Extruder.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
9 citing papers in PubMed, 31 citations in OpenAlex.
- Functional and Structural Properties of Extruded Products Enriched with Mushroom-Fermented Flour.Foods (Basel, Switzerland) · 2026Article
- Impact of Grape Seed Extract on Flavor and Functionality of Pea Protein Extrudates and Patties.Journal of food science · 2026Article
- Mushrooms as Sustainable Protein Alternatives: Nutritional-Functional Characterization and Innovative Applications in Meat Analogs, Functional Snacks, and Beverages.Foods (Basel, Switzerland) · 2026Review
- Assessing the suitability of boiling in the boletus species: a multimodal analysis of texture, flavor, and volatile profiles.Food chemistry: X · 2025Article
- Formulation Optimization and Quality Evaluation of Walnut Protein Sausage Based on Fuzzy Mathematics Sensory Evaluation Combined With Random Centroid Optimization.Food science & nutrition · 2025Article
- Antioxidant and Cytotoxic Evaluation of Aqueous Extracts fromInternational journal of molecular sciences · 2025Article
- Mushroom: an emerging source for next generation meat analogues.Frontiers in nutrition · 2025Review
- Extruded plant protein two-dimensional scaffold structures support myoblast cell growth for potential applications in cultured meat.Food research international (Ottawa, Ont.) · 2024Article
- Mushroom-Legume-Based Minced Meat: Physico-Chemical and Sensory Properties.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
This research aimed to determine the feasibility of using mushrooms as an alternative ingredient in texturized vegetable protein (TVP) production using a single-screw extruder. TVPs from King Oyster (TVP-KO) and Pheonix mushroom (TVP-PH) were successfully developed and characterized. The visual appearance of TVP was reddish-brown, with a distinct roasted mushroom-soybean aroma. When rehydrated and cooked, both TVPs provided a minced meat-like appearance and chewy meat texture comparable to commercial TVP (TVP-Com); however, they had inferior water and oil holding and rehydration capacities. TVPs contained comparable protein content to TVP-Com (45-47 wt%), slightly lower carbohydrate content (33-36 wt% vs. 39 wt%), and ash (3-4 wt% vs. 8 wt%), but higher lipid content (7-8 wt% vs. 0.84 wt%) than TVP-Com. Sai-aua prepared from TVP-KO gained the highest overall acceptability. Mushrooms proved to be a potential source for TVP production due to their availability, low cost, nutritional value, and health benefits. Moreover, this finding helps add value to traditional meat products, which offer an opportunity for developing non-animal products with satisfactory sensory properties and low cost. In addition, the study would provide scientific resources for developing plant-based meat products that address health awareness and economic and environmental sustainability concerns.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.