The rapid growth of human civilizations has led to imminent pressures to develop new food
products with increased nutritional characteristics and decreased environmental footprints …

This review is focused at discussing the existing literature on proteins/peptides–bile salts
(BS) interactions regarding of the physiological processes they can modulate, as well as to …

We studied several sustainable alternative protein concentrates and a whey protein
concentrate as reference, to determine their protein composition, digestibility and quality …

This study provides the first mapping of mycoprotein functionality, composition and structure
throughout the Quorn fermentation process. The fermentation broth, RNA-reduced broth …

Purpose The high-meat, low-fibre Western diet is strongly associated with colorectal cancer
risk. Mycoprotein, produced from Fusarium venanatum, has been sold as a high-fibre …

Bile salts (BS), as an important biosurfactant, play a vital physiological role in lipid digestion
and transport. However, nutrient intake is often not uniform, and the protein-BS interaction …

The unprecedented surge of developing meat analogues and other alternative protein
products in the past few years has occurred amidst numerous technological challenges. The …

This review aimed to compare alternative protein sources in terms of nutritional composition
and health benefits with the purpose of disseminating up-to-date knowledge and contribute …

Background Mycoprotein is a fungal source of protein that is increasingly consumed as an
ingredient in meat analogs. Objectives This study aimed to systematically review and meta …

Purpose Mycoprotein is a relatively novel food source produced from the biomass of
Fusarium venenatum. It has previously been shown to improve CVD risk markers in …