ArticleFoods (Basel, Switzerland)2023
Developments of Plant-Based Emulsion-Type Sausage by Using Grey Oyster Mushrooms and Chickpeas.
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 12 papers.
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Who cites it
12 citing papers in PubMed.
- Bioactive Coatings with Antimicrobial Activity fromMolecules (Basel, Switzerland) · 2026Review
- Mushrooms as Sustainable Protein Alternatives: Nutritional-Functional Characterization and Innovative Applications in Meat Analogs, Functional Snacks, and Beverages.Foods (Basel, Switzerland) · 2026Review
- Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat Proteins.Food science of animal resources · 2025Article
- Structure-Forming Properties ofMolecules (Basel, Switzerland) · 2025Review
- Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium.Food science of animal resources · 2025Article
- Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages.Foods (Basel, Switzerland) · 2025Article
- Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualities.Current research in food science · 2025Article
- Mushroom: an emerging source for next generation meat analogues.Frontiers in nutrition · 2025Review
- Comparative analysis of multifaceted properties ofFood chemistry: X · 2024Article
- Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking.Foods (Basel, Switzerland) · 2024Article
- Mushroom-Legume-Based Minced Meat: Physico-Chemical and Sensory Properties.Foods (Basel, Switzerland) · 2023Article
- Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Plant-based (PB) meat alternatives are developing due to the consumer's demand, especially those who are mainly health-concerned. Soy proteins (SP) are commonly used as the main ingredients for PB meat analogues; however, SP may have adverse effects on the cognitive function and mood of humans. This study aimed to use grey oyster mushroom (GOM) and chickpea flour (CF) as an alternative source of SP to prepare emulsion-type sausages (ES). The effect of different hydrocolloids and oil on the quality of sausage was also investigated. The sausage was prepared using different concentrations of GOM and CF (20:20, 25:15, and 30:10
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Registered trials
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