Incorporation of yeast protein improves the textural properties of a fungal meat analogue from Pleurotus eryngii mycelium

Pleurotus eryngii

Gut & microbiomeLiver support

SpeciesKing Oyster, Eryngii

JournalInnovative Food Science and Emerging Technologies

Year2026

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Pleurotus eryngii in Innovative Food Science and Emerging Technologies in 2026. MycoData maps the paper to gut & microbiome, liver support based on its title, species context, article metadata, and study classification.

Citation

Nian L, Zhou K, Li Q, Hu X, Su X, Yan X, et al. (2026). Incorporation of yeast protein improves the textural properties of a fungal meat analogue from Pleurotus eryngii mycelium. Innovative Food Science and Emerging Technologies

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