A review on mycoprotein: History, nutritional composition, production methods, and health benefits

The development history and recent updates on soy protein-based meat alternatives

(2021) Tianyi Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microalgae as sustainable food and feed sources for animals and humans – Biotechnological and environmental aspects

(2021) Adi Kusmayadi et al.   CHEMOSPHERE

The association of mycoprotein-based food consumption with diet quality, energy intake and non-communicable diseases’ risk in the UK adult population using the National Diet and Nutrition Survey (NDNS) years 2008/2009–2016/2017: a cross-sectional study

(2021) Anna Cherta-Murillo et al.   BRITISH JOURNAL OF NUTRITION

The potentials and challenges of using microalgae as an ingredient to produce meat analogues

(2021) Yunlei Fu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mycoprotein and hydrophobin like protein produced from marine fungi Paradendryphiella salina in submerged fermentation with green seaweed Ulva spp.

(2021) Catalina Landeta-Salgado et al.   Algal Research-Biomass Biofuels and Bioproducts

Effects of Mycoprotein on Glycaemic Control and Energy Intake in Humans: A Systematic Review

(2020) Anna Cherta-Murillo et al.   BRITISH JOURNAL OF NUTRITION

Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents

(2020) J. Lonchamp et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Mycoprotein ingestion stimulates protein synthesis rates to a greater extent than milk protein in rested and exercised skeletal muscle of healthy young men: a randomized controlled trial

(2020) Alistair J Monteyne et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Food-Derived Anticancer Peptides: A Review

(2020) Poorva Sharma et al.   International Journal of Peptide Research and Therapeutics

Mycoproteins as safe meat substitutes

(2020) Fataneh Hashempour-Baltork et al.   JOURNAL OF CLEANER PRODUCTION

Improvement of Mineral Absorption and Nutritional Properties of Citrullus vulgaris Seeds Using Solid-State Fermentation

(2020) Prince Chawla et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Safety assays and nutritional values of mycoprotein produced by Fusarium venenatum IR372C from date waste as substrate

(2020) Fataneh Hashempour‐Baltork et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Short-Communication: Ingestion of a Nucleotide-Rich Mixed Meal Increases Serum Uric Acid Concentrations but Does Not Affect Postprandial Blood Glucose or Serum Insulin Responses in Young Adults

(2020) Mariana O. C. Coelho et al.   Nutrients

Daily mycoprotein consumption for one week does not affect insulin sensitivity or glycaemic control but modulates the plasma lipidome in healthy adults: a randomised controlled trial

(2020) Mariana OC Coelho et al.   BRITISH JOURNAL OF NUTRITION

Recent Developments in Food Foams

(2020) Brent S. Murray   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

High-Fat Proteins Drive Dynamic Changes in Gut Microbiota, Hepatic Metabolome, and Endotoxemia-TLR-4-NFκB-Mediated Inflammation in Mice

(2020) Muhammad Ijaz Ahmad et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Branched-Chain Amino Acid Fortification Does Not Restore Muscle Protein Synthesis Rates following Ingestion of Lower- Compared with Higher-Dose Mycoprotein

(2020) Alistair J Monteyne et al.   JOURNAL OF NUTRITION

Impact of protein on the composition and metabolism of the human gut microbiota and health

(2020) Sylvia H. Duncan et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Valorization and upgrading of the nutritional value of seaweed and seaweed waste using the marine fungi Paradendryphiella salina to produce mycoprotein

(2020) Catalina Landeta Salgado et al.   Algal Research-Biomass Biofuels and Bioproducts

A comparative study of protein and free amino acid contents in some important ancient wheat lines

(2019) T. Akar et al.   Quality Assurance and Safety of Crops & Foods

Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process

(2019) Julien Lonchamp et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Polyunsaturated Fatty Acids and Glycemic Control in Type 2 Diabetes

(2019) Vibeke H. Telle-Hansen et al.   Nutrients

Short Chain Fatty Acid Production from Mycoprotein and Mycoprotein Fibre in an In Vitro Fermentation Model

(2019) Hannah Harris et al.   Nutrients

Combining submerged and solid state fermentation to convert waste bread into protein and pigment using the edible filamentous fungus N. intermedia

(2019) Rebecca Gmoser et al.   WASTE MANAGEMENT

Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers

(2019) J. Lonchamp et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union

(2019) Alessandra C. Grasso et al.   Nutrients

Production of edible mycoprotein using agroindustrial wastes: Influence on nutritional, chemical and biological properties

(2019) Fernanda Stoffel et al.   Innovative Food Science & Emerging Technologies

Mycoprotein as a possible alternative source of dietary protein to support muscle and metabolic health

(2019) Mariana O C Coelho et al.   NUTRITION REVIEWS

Self-reported adverse reactions associated with mycoprotein (Quorn-brand) containing foods

(2018) Michael F. Jacobson et al.   ANNALS OF ALLERGY ASTHMA & IMMUNOLOGY

Simultaneous treatment and single cell protein production from agri-industrial wastewaters using purple phototrophic bacteria or microalgae – A comparison

(2018) Tim Hülsen et al.   BIORESOURCE TECHNOLOGY

Inter-genome comparison of the Quorn fungus Fusarium venenatum and the closely related plant infecting pathogen Fusarium graminearum

(2018) Robert King et al.   BMC GENOMICS

Meat consumption, health, and the environment

(2018) H. Charles J. Godfray et al.   SCIENCE

Edible Protein Production by Filamentous Fungi using Starch Plant Wastewater

(2018) Pedro F. Souza Filho et al.   Waste and Biomass Valorization

Beef, Casein, and Soy Proteins Differentially Affect Lipid Metabolism, Triglycerides Accumulation and Gut Microbiota of High-Fat Diet-Fed C57BL/6J Mice

(2018) Muhammad Umair Ijaz et al.   Frontiers in Microbiology

Influencing factors on single-cell protein production by submerged fermentation: A review

(2018) S. Fatemeh S. Reihani et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

In vitro assessment of bio-augmented minerals from peanut oil cakes fermented by Aspergillus oryzae through Caco-2 cells

(2017) Pardeep Kumar Sadh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterising the muscle anabolic potential of dairy, meat and plant-based protein sources in older adults

(2017) Stefan H. M. Gorissen et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Single Cell Protein—State-of-the-Art, Industrial Landscape and Patents 2001–2016

(2017) Anneli Ritala et al.   Frontiers in Microbiology

Mycoprotein reduces energy intake and postprandial insulin release without altering glucagon-like peptide-1 and peptide tyrosine-tyrosine concentrations in healthy overweight and obese adults: a randomised-controlled trial

(2016) Jeanne H. Bottin et al.   BRITISH JOURNAL OF NUTRITION

Supramolecular gels made from nucleobase, nucleoside and nucleotide analogs

(2016) Gretchen Marie Peters et al.   CHEMICAL SOCIETY REVIEWS

Comparative study of the effects of fermented and non-fermented chickpea flour addition on quality and antioxidant properties of wheat bread

(2016) Yu Xiao et al.   CyTA-Journal of Food

Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour

(2016) Aaron M. Lett et al.   FOOD QUALITY AND PREFERENCE

Effects of Process Variables on Fed-Batch Production of Propionic Acid

(2016) Negin Ahmadi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Ingestion of Wheat Protein Increases In Vivo Muscle Protein Synthesis Rates in Healthy Older Men in a Randomized Trial

(2016) Stefan HM Gorissen et al.   JOURNAL OF NUTRITION

Is in vitro meat the solution for the future?

(2016) Jean-François Hocquette   MEAT SCIENCE

Comparative study of the effects of fermented and non-fermented chickpea flour addition on quality and antioxidant properties of wheat bread

(2016) Yu Xiao et al.   CyTA-Journal of Food

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

(2015) Jay Shankar Singh Yadav et al.   BIOTECHNOLOGY ADVANCES

Meat analogues: Health promising sustainable meat substitutes

(2015) Pavan Kumar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Single-cell protein production through microbial conversion of lignocellulosic residue (wheat bran) for animal feed

(2015) Fakhar-un-Nisa Yunus et al.   JOURNAL OF THE INSTITUTE OF BREWING

Pickering stabilization of foams and emulsions with particles of biological origin

(2014) Stephanie Lam et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effects of targeted delivery of propionate to the human colon on appetite regulation, body weight maintenance and adiposity in overweight adults

(2014) Edward S Chambers et al.   GUT

Mycoprotein reduces insulinemia and improves insulin sensitivity

(2012) J. Bottin et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue

(2011) Kyoungju Kim et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The impact of mycoprotein on blood cholesterol levels: a pilot study

(2010) Carrie H.S. Ruxton et al.   British Food Journal

Consumer acceptance and appropriateness of meat substitutes in a meal context

(2010) Johanna E. Elzerman et al.   FOOD QUALITY AND PREFERENCE