Evidence map›Paper›PMID 42016566›Full record

ArticleCurrent research in food science2026

Mechanical, rheological, and sensory characterization of lion's mane mushroom steak.

Skyler R St Pierre, Lucas Boyle, Thibault Vervenne, Ethan C Darwin, Marie A Goodson, Manuel Palomares, Nancy Zhang, Ellen Kuhl

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

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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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

8 authors.

Skyler R St PierreDepartment of Mechanical Engineering, Stanford University, Stanford, CA, United States.
Lucas BoyleDepartment of Mechanical Engineering, Stanford University, Stanford, CA, United States.
Thibault VervenneDepartment of Mechanical Engineering, KU Leuven, Leuven, Belgium.
Ethan C DarwinDepartment of Mechanical Engineering, Stanford University, Stanford, CA, United States.
Marie A GoodsonDepartment of Mechanical Engineering, Stanford University, Stanford, CA, United States.
Manuel PalomaresDepartment of Mechanical Engineering, Stanford University, Stanford, CA, United States.
Nancy ZhangDepartment of Mechanical Engineering, Stanford University, Stanford, CA, United States.
Ellen KuhlDepartment of Mechanical Engineering, Stanford University, Stanford, CA, United States.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Mushrooms are increasingly recognized as delicious, nutritious, and sustainable foods, with an intrinsic umami flavor and fibrous microstructure that can approximate meat-like texture. Among them, lion's mane mushroom has emerged as a promising candidate for whole-cut meat alternatives. Yet, its mechanical, rheological, and sensory properties remain largely unquantified. Here we show that a minimally processed lion's mane mushroom steak exhibits distinctive mechanical, rheological, and sensory characteristics that position it favorably among existing meat alternatives. Despite its pronounced fibrous morphology, lion's mane steak behaves predominantly as an isotropic material under both mechanical loading and rheological testing, with elastic stiffnesses of

Indexed as

Alternative proteinsFungiMaterial characterizationRheologyStiffnessTexture profile analysis

Identifiers

PMID42016566
PMCPMC13092705

What OpenQuestion holds

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LicenceCC BY
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Registered trials

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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.