Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts.

Lauren Doyle, Suvro Talukdar, Youling L Xiong, Akinbode Adedeji, Tyler J Barzee

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Analysis of the Subculture Effect on theJournal of fungi (Basel, Switzerland) · 2026
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Lauren DoyleDepartment of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY 40546, USA.

Suvro TalukdarDepartment of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY 40546, USA.

Youling L XiongDepartment of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.ORCID 0000-0002-2164-4783

Akinbode AdedejiDepartment of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY 40546, USA.ORCID 0000-0002-3497-0166

Tyler J BarzeeDepartment of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY 40546, USA.ORCID 0000-0002-8620-2345

Funding

National Institute of Food and Agriculture 1018315National Institute of Food and Agriculture 2023-67017-40744National Institute of Food and Agriculture 7006742

6 · The paper itself

Abstract

There is a pressing need to produce novel food ingredients from sustainable sources to support a growing population. Filamentous fungi can be readily cultivated from low-cost agricultural byproducts to produce functional proteins for food biomanufacturing of structured products. However, there is a lack of scientific knowledge on the gelling characteristics of fungal proteins or their potential in additive biomanufacturing. Therefore, this study investigated the feasibility of utilizing fungal protein extracts and flours from

Indexed as

3D printingfuture foodshydrogelmycoproteinprotein extraction

Identifiers

PMID40231914

DOI10.3390/foods14060923

PMCPMC11941529

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

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.