{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T16:04:32Z","timestamp":1789833872954,"version":"4.0.1"},"reference-count":215,"publisher":"Elsevier","isbn-type":[{"value":"9780443413858","type":"print"}],"license":[{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026]]},"DOI":"10.1016\/bs.apcsb.2026.08.016","type":"book-chapter","created":{"date-parts":[[2026,9,6]],"date-time":"2026-09-06T06:42:11Z","timestamp":1788676931000},"page":"203-256","source":"Crossref","is-referenced-by-count":0,"title":["Fungal proteins as eco-friendly alternate proteins"],"prefix":"10.1016","author":[{"given":"Radha","family":"Vijayaraj","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kareem","family":"Altaff","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Periyasamy","family":"Vijayalakshmi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"T. Mowna","family":"Sundari","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Deepali","family":"Desai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"2","key":"10.1016\/bs.apcsb.2026.08.016_bib1","doi-asserted-by":"crossref","first-page":"949","DOI":"10.1111\/raq.12507","article-title":"Yeast as major protein\u2010rich ingredient in aquafeeds: A review of the implications for aquaculture production","volume":"13","author":"Agboola","year":"2021","journal-title":"Reviews in Aquaculture"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib2","series-title":"National Research Centre for Mushroom (ICAR)","first-page":"165","article-title":"Paddy straw mushroom (Volvariella volvacea) cultivation","author":"Ahlawat","year":"2016"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib3","doi-asserted-by":"crossref","first-page":"447","DOI":"10.1007\/s40093-019-00317-4","article-title":"Upcycling of food industry side streams by basidiomycetes for production of a vegan protein source","volume":"8","author":"Ahlborn","year":"2019","journal-title":"International Journal of Recycling of Organic Waste in Agriculture"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib4","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1016\/j.tifs.2022.01.027","article-title":"A review on mycoprotein: History, nutritional composition, production methods, and health benefits","volume":"121","author":"Ahmad","year":"2022","journal-title":"Trends in Food Science & Technology"},{"issue":"4","key":"10.1016\/bs.apcsb.2026.08.016_bib5","doi-asserted-by":"crossref","first-page":"5447","DOI":"10.1007\/s13399-024-05478-5","article-title":"Production of single cell protein by fungi from different food wastes","volume":"15","author":"Ahmed","year":"2025","journal-title":"Biomass Conversion and Biorefinery"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib6","first-page":"135","article-title":"Anti-growth factors associated with Pleurotus ostreatus in a submerged liquid fermentation","volume":"8","author":"Akinyele","year":"2012","journal-title":"Malaysian Journal of Microbiology"},{"issue":"7","key":"10.1016\/bs.apcsb.2026.08.016_bib7","doi-asserted-by":"crossref","first-page":"503","DOI":"10.3390\/jof7070503","article-title":"Mycopharmaceuticals and nutraceuticals: Promising agents to improve human well-being and life quality","volume":"7","author":"Al-Obaidi","year":"2021","journal-title":"Journal of Fungi"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib8","doi-asserted-by":"crossref","first-page":"73","DOI":"10.3390\/jof9010073","article-title":"Fungi as a source of edible proteins and animal feed","volume":"9","author":"Amara","year":"2023","journal-title":"Journal of Fungi"},{"issue":"03","key":"10.1016\/bs.apcsb.2026.08.016_bib9","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1055\/s-0043-1770929","article-title":"The impact of uric acid on human health: Beyond gout and kidney stones","volume":"15","author":"Anaizi","year":"2023","journal-title":"Ibnosina Journal of Medicine and Biomedical Sciences"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib10","doi-asserted-by":"crossref","first-page":"267","DOI":"10.1362\/204440816X14811339560938","article-title":"It\u2019s not vegetarian, it\u2019s meat-free! Meat eaters, meat reducers and vegetarians and the case of Quorn in the UK","volume":"6","author":"Apostolidis","year":"2016","journal-title":"Social Business"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib11","doi-asserted-by":"crossref","first-page":"62","DOI":"10.3390\/polysaccharides6030062","article-title":"Comparative analysis of polysaccharide and nutritional composition of biological and industrial-scale cultivated Pleurotus ostreatus mushrooms for functional food and nutraceutical applications","volume":"6","author":"Ara\u00fajo-Rodrigues","year":"2025","journal-title":"Polysaccharides"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib12","doi-asserted-by":"crossref","DOI":"10.1155\/2022\/3661866","article-title":"Bioactive compounds and therapeutics from fish: Revisiting their suitability in functional foods to enhance human wellbeing","volume":"2022","author":"Awuchi","year":"2022","journal-title":"BioMed Research International"},{"issue":"11","key":"10.1016\/bs.apcsb.2026.08.016_bib13","doi-asserted-by":"crossref","DOI":"10.1002\/fsn3.71177","article-title":"Fruit waste potential for single cell protein production in Addis Ababa City, Ethiopia: A review","volume":"13","author":"Ayele","year":"2025","journal-title":"Food Science & Nutrition"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib14","series-title":"Single cell protein production from lignocellulosic biomass","first-page":"1","author":"Bajpai","year":"2017"},{"issue":"12","key":"10.1016\/bs.apcsb.2026.08.016_bib15","doi-asserted-by":"crossref","first-page":"2295","DOI":"10.3390\/foods12122295","article-title":"Mycoprotein production by submerged fermentation of the edible mushroom Pleurotus ostreatus in a batch stirred tank bioreactor using agro-industrial hydrolysate","volume":"12","author":"Bakratsas","year":"2023","journal-title":"Foods"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib16","doi-asserted-by":"crossref","first-page":"377","DOI":"10.1039\/D2FB00058J","article-title":"Single-cell protein production by Pleurotus ostreatus in submerged fermentation","volume":"1","author":"Bakratsas","year":"2023","journal-title":"Sustainable Food Technology"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib17","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2022.1050099","article-title":"Mushrooms as future generation healthy foods","volume":"9","author":"Bell","year":"2022","journal-title":"Frontiers in Nutrition"},{"issue":"11","key":"10.1016\/bs.apcsb.2026.08.016_bib18","first-page":"185","article-title":"The fatty acid composition in some economic and wild edible mushrooms in Turkey","volume":"22","author":"Bengu","year":"2020","journal-title":"Progress in Nutrition"},{"issue":"2","key":"10.1016\/bs.apcsb.2026.08.016_bib19","first-page":"602","article-title":"Comparison of Omega-3 and protein content in chickpea-based plant patties fortified with different high polyunsaturated fatty acid vegetable oils","volume":"10","author":"Binti Shahidan","year":"2025","journal-title":"Journal on Technical and Vocational Education"},{"issue":"2","key":"10.1016\/bs.apcsb.2026.08.016_bib20","doi-asserted-by":"crossref","first-page":"360","DOI":"10.1017\/S0007114516001872","article-title":"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","volume":"116","author":"Bottin","year":"2016","journal-title":"British Journal of Nutrition"},{"issue":"12","key":"10.1016\/bs.apcsb.2026.08.016_bib21","doi-asserted-by":"crossref","first-page":"1317","DOI":"10.3390\/nu9121317","article-title":"Dietary intake of high-protein foods and other major foods in meat-eaters, poultry-eaters, fish-eaters, vegetarians, and vegans in UK Biobank","volume":"9","author":"Bradbury","year":"2017","journal-title":"Nutrients"},{"issue":"16","key":"10.1016\/bs.apcsb.2026.08.016_bib22","doi-asserted-by":"crossref","first-page":"9284","DOI":"10.3390\/su13169284","article-title":"Single cell protein: A potential substitute in human and animal nutrition","volume":"13","author":"Bratosin","year":"2021","journal-title":"Sustainability"},{"issue":"7","key":"10.1016\/bs.apcsb.2026.08.016_bib23","doi-asserted-by":"crossref","first-page":"638","DOI":"10.2174\/1573401314666180507123506","article-title":"Dietary requirements for proteins and amino acids in human nutrition","volume":"15","author":"Brestensk\u00fd","year":"2019","journal-title":"Current Nutrition & Food Science"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib24","series-title":"Cultivation of edible oyster mushroom species (Pleurotus sajour-caju, Pleurotus florida, and Pleurotus ostreatus) using groundnut shell and selected vegetable wastes as growth substrates","author":"Bulti","year":"2021"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib25","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1007\/s11947-025-04202-z","article-title":"Techno-economic analysis of fungal biomass production from agricultural byproducts: Exploring a low-cost solution for myco-food production","volume":"19","author":"Cao","year":"2026","journal-title":"Food and Bioprocess Technology"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib26","doi-asserted-by":"crossref","first-page":"857","DOI":"10.1016\/j.tjnut.2023.02.001","article-title":"The environmental sustainability of plant-based dietary patterns: A scoping review","volume":"153","author":"Carey","year":"2023","journal-title":"The Journal of Nutrition"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib27","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1186\/s13036-025-00509-9","article-title":"From microbial proteins to cultivated meat for alternative meat-like products: A review on sustainable fermentation approaches","volume":"19","author":"Cedeno","year":"2025","journal-title":"Journal of Biological Engineering"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib28","doi-asserted-by":"crossref","first-page":"1234","DOI":"10.1039\/D4SU00582A","article-title":"Fungal pretreatment methods for organic wastes: Advances and challenges in biomass valorization","volume":"3","author":"Chaurasia","year":"2025","journal-title":"RSC Sustainability"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib29","doi-asserted-by":"crossref","first-page":"116","DOI":"10.3390\/foods15010116","article-title":"Enhancement of phenolic content and antioxidant capacity in chiffon cake through partial replacement of low-gluten flour with mycoprotein powder","volume":"15","author":"Cheng","year":"2025","journal-title":"Foods"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib30","doi-asserted-by":"crossref","DOI":"10.1002\/sfp2.70002","article-title":"Properties and cultivation of Fusarium spp. to produce mycoprotein as an alternative protein source","volume":"3","author":"Cheriaparambil","year":"2025","journal-title":"Sustainable Food Proteins"},{"issue":"12","key":"10.1016\/bs.apcsb.2026.08.016_bib31","doi-asserted-by":"crossref","first-page":"1321","DOI":"10.1017\/S0007114520000756","article-title":"Effects of mycoprotein on glycaemic control and energy intake in humans: A systematic review","volume":"123","author":"Cherta-Murillo","year":"2020","journal-title":"British Journal of Nutrition"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib32","doi-asserted-by":"crossref","DOI":"10.1016\/j.appet.2022.106043","article-title":"Factors affecting consumer attitudes to fungi-based protein: A pilot study","volume":"175","author":"Chezan","year":"2022","journal-title":"Appetite"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib33","series-title":"Biotechnology engineering","first-page":"51","article-title":"Lab scale studies on submerged liquid fermentation (SLF) and solid-state fermentation (SSF)","author":"Chitra","year":"2025"},{"issue":"7","key":"10.1016\/bs.apcsb.2026.08.016_bib34","doi-asserted-by":"crossref","first-page":"1148","DOI":"10.3390\/nu17071148","article-title":"Nutritional quality, safety and environmental benefits of alternative protein sources\u2014an overview","volume":"17","author":"Chor\u0119ziak","year":"2025","journal-title":"Nutrients"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib35","series-title":"The impact of mycoprotein and dietary nucleotide intake on metabolic health, exercise metabolism and endurance performance in humans","author":"Coelho","year":"2020"},{"issue":"6","key":"10.1016\/bs.apcsb.2026.08.016_bib36","doi-asserted-by":"crossref","first-page":"486","DOI":"10.1093\/nutrit\/nuz077","article-title":"Mycoprotein as a possible alternative source of dietary protein to support muscle and metabolic health","volume":"78","author":"Coelho","year":"2020","journal-title":"Nutrition Reviews"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib37","doi-asserted-by":"crossref","first-page":"117","DOI":"10.3390\/foods15010117","article-title":"Fermentation technologies to produce and improve alternative protein sources","volume":"15","author":"Coronel-Le\u00f3n","year":"2025","journal-title":"Foods"},{"issue":"6","key":"10.1016\/bs.apcsb.2026.08.016_bib38","doi-asserted-by":"crossref","first-page":"431","DOI":"10.1089\/ars.2017.7300","article-title":"Role of ergothioneine in microbial physiology and pathogenesis","volume":"28","author":"Cumming","year":"2018","journal-title":"Antioxidants & Redox Signaling"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib39","doi-asserted-by":"crossref","first-page":"13287","DOI":"10.1038\/s41598-025-97904-5","article-title":"In vitro antidiabetic and antioxidant activities of protein hydrolysates via alkaline autolysis of Fusarium venenatum mycoprotein","volume":"15","author":"Davoudi","year":"2025","journal-title":"Scientific Reports"},{"issue":"5","key":"10.1016\/bs.apcsb.2026.08.016_bib40","doi-asserted-by":"crossref","first-page":"395","DOI":"10.1016\/0261-2194(92)90020-6","article-title":"Insects as human food: Gene DeFoliart discusses some nutritional and economic aspects","volume":"11","author":"DeFoliart","year":"1992","journal-title":"Crop Protection"},{"issue":"4","key":"10.1016\/bs.apcsb.2026.08.016_bib41","doi-asserted-by":"crossref","first-page":"298","DOI":"10.1111\/j.1467-3010.2008.00730.x","article-title":"Mycoprotein and health","volume":"33","author":"Denny","year":"2008","journal-title":"Nutrition Bulletin"},{"issue":"5","key":"10.1016\/bs.apcsb.2026.08.016_bib42","doi-asserted-by":"crossref","first-page":"647","DOI":"10.3390\/foods11050647","article-title":"Food-based dietary guidelines and protein quality definitions\u2014time to move forward and encompass mycoprotein?","volume":"11","author":"Derbyshire","year":"2022","journal-title":"Foods"},{"issue":"7","key":"10.1016\/bs.apcsb.2026.08.016_bib43","doi-asserted-by":"crossref","first-page":"653","DOI":"10.3390\/jof8070653","article-title":"Fungal-derived mycoprotein and health across the lifespan: A narrative review","volume":"8","author":"Derbyshire","year":"2022","journal-title":"Journal of Fungi"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib44","doi-asserted-by":"crossref","DOI":"10.3389\/fsufs.2021.581682","article-title":"Fungal protein\u2013what is it and what is the health evidence? A systematic review focusing on mycoprotein","volume":"5","author":"Derbyshire","year":"2021","journal-title":"Frontiers in Sustainable Food Systems"},{"issue":"2","key":"10.1016\/bs.apcsb.2026.08.016_bib45","doi-asserted-by":"crossref","first-page":"971","DOI":"10.1111\/1541-4337.13097","article-title":"Critical features of an in vitro intestinal absorption model to study the first key aspects underlying food allergen sensitization","volume":"22","author":"Dijk","year":"2023","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib46","doi-asserted-by":"crossref","first-page":"159","DOI":"10.3390\/nu13010159","article-title":"Regulation of postabsorptive and postprandial glucose metabolism by insulin-dependent and insulin-independent mechanisms: An integrative approach","volume":"13","author":"Dimitriadis","year":"2021","journal-title":"Nutrients"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib47","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1007\/s13213-013-0640-y","article-title":"Production and characterization of laccase from Pleurotus ferulae in submerged fermentation","volume":"64","author":"Ding","year":"2014","journal-title":"Annals of Microbiology"},{"issue":"4","key":"10.1016\/bs.apcsb.2026.08.016_bib48","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1177\/1082013211427954","article-title":"Antioxidant properties, chemical composition and nutritional value of Terfezia boudieri (Chatin) from Turkey","volume":"18","author":"Dundar","year":"2012","journal-title":"Food Science and Technology International"},{"issue":"9","key":"10.1016\/bs.apcsb.2026.08.016_bib49","doi-asserted-by":"crossref","first-page":"673","DOI":"10.1017\/S0007114517002409","article-title":"Mycoprotein represents a bioavailable and insulinotropic non-animal-derived dietary protein source: A dose\u2013response study","volume":"118","author":"Dunlop","year":"2017","journal-title":"British Journal of Nutrition"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib50","series-title":"Handbook of nutraceuticals: Science, technology and engineering","first-page":"151","article-title":"Nutrient requirements in health and disease","author":"Dwivedi","year":"2026"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib51","doi-asserted-by":"crossref","DOI":"10.2903\/j.efsa.2026.9824","article-title":"Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 23: Suitability of taxonomic units notified to EFSA until September 2025","volume":"24","author":"EFSA Panel on Biological Hazards (BIOHAZ)","year":"2026","journal-title":"EFSA Journal"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib52","series-title":"Culturally and economically significant insects in the Blouberg region, Limpopo Province, South Africa","author":"Egan","year":"2013"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib53","doi-asserted-by":"crossref","DOI":"10.1016\/j.tcsw.2020.100046","article-title":"Characterization of the cell wall of a mushroom forming fungus at atomic resolution using solid-state NMR spectroscopy","volume":"6","author":"Ehren","year":"2020","journal-title":"The Cell Surface"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib54","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1007\/s00726-009-0234-y","article-title":"Amino acid requirements in humans: With a special emphasis on the metabolic availability of amino acids","volume":"37","author":"Elango","year":"2009","journal-title":"Amino Acids"},{"issue":"9","key":"10.1016\/bs.apcsb.2026.08.016_bib55","doi-asserted-by":"crossref","first-page":"4941","DOI":"10.3390\/su14094941","article-title":"Edible mushrooms for sustainable and healthy human food: nutritional and medicinal attributes","volume":"14","author":"El-Ramady","year":"2022","journal-title":"Sustainability"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib56","doi-asserted-by":"crossref","first-page":"20773","DOI":"10.1038\/s41598-023-47656-x","article-title":"Unveiling the anticancer potentiality of single cell oils produced by marine oleaginous Paradendryphiella sp. under optimized economic growth conditions","volume":"13","author":"El-Shall","year":"2023","journal-title":"Scientific Reports"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib57","doi-asserted-by":"crossref","DOI":"10.3389\/frsus.2022.841106","article-title":"Environmental impact of animal-based food production and the feasibility of a shift toward sustainable plant-based diets in the United States","volume":"3","author":"Espinosa-Marr\u00f3n","year":"2022","journal-title":"Frontiers in Sustainability"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib58","doi-asserted-by":"crossref","first-page":"1479","DOI":"10.1007\/s00394-023-03088-x","article-title":"Substituting meat for mycoprotein reduces genotoxicity and increases the abundance of beneficial microbes in the gut: Mycomeat, a randomised crossover control trial","volume":"62","author":"Farsi","year":"2023","journal-title":"European Journal of Nutrition"},{"issue":"8","key":"10.1016\/bs.apcsb.2026.08.016_bib59","doi-asserted-by":"crossref","first-page":"1358","DOI":"10.1017\/S1368980015003055","article-title":"A critical examination of the available data sources for estimating meat and protein consumption in the USA","volume":"19","author":"Fehrenbach","year":"2016","journal-title":"Public Health Nutrition"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib60","first-page":"81","article-title":"Mycoprotein, life cycle analysis and the food 2030 challenge","author":"Finnigan","year":"2010","journal-title":"Aspects of Applied Biology"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib61","series-title":"Sustainable protein sources","first-page":"539","article-title":"Mycoprotein: A healthy new protein with a low environmental impact","author":"Finnigan","year":"2024"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib62","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1146\/annurev-food-111523-121802","article-title":"Mycoprotein: A healthy and sustainable source of alternative protein-based foods","volume":"16","author":"Finnigan","year":"2025","journal-title":"Annual Review of Food Science and Technology"},{"issue":"6","key":"10.1016\/bs.apcsb.2026.08.016_bib63","doi-asserted-by":"crossref","first-page":"nzz021","DOI":"10.1093\/cdn\/nzz021","article-title":"Mycoprotein: The future of nutritious nonmeat protein, a symposium review","volume":"3","author":"Finnigan","year":"2019","journal-title":"Current Developments in Nutrition"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib64","series-title":"IOP conference series: Earth and environmental science","first-page":"012075","article-title":"Mycoprotein production from mixed cultures of Rhizopus oligosporus and neurospora intermedia: Nutritional and biological activity for sustainable biomass","volume":"vol. 1584","author":"Fitrianto","year":"2026"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib65","doi-asserted-by":"crossref","DOI":"10.1016\/j.biortech.2024.131515","article-title":"Pilot scale production of high-content mycoprotein using Rhizopus microsporus var. oligosporus by submerged fermentation and agro-industrial by-products","volume":"413","author":"Furlan","year":"2024","journal-title":"Bioresource Technology"},{"issue":"4","key":"10.1016\/bs.apcsb.2026.08.016_bib66","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1093\/nutrit\/nuy073","article-title":"Maximizing the intersection of human health and the health of the environment with regard to the amount and type of protein produced and consumed in the United States","volume":"77","author":"Gardner","year":"2019","journal-title":"Nutrition Reviews"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib67","series-title":"Evaluation of microbial ingredients as alternative, sustainable protein sources for fish meal replacement in rainbow trout feed","author":"Gaudhaman","year":"2026"},{"issue":"4","key":"10.1016\/bs.apcsb.2026.08.016_bib68","doi-asserted-by":"crossref","first-page":"149","DOI":"10.3390\/fishes10040149","article-title":"Fungal protein from non-food bioresources in diets for rainbow trout (Oncorhynchus mykiss)","volume":"10","author":"Gaudhaman","year":"2025","journal-title":"Fishes"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib69","article-title":"Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed","author":"Gerber","year":"2026","journal-title":"Whole-Foods and Resilient Food Systems-A Narrative Review"},{"issue":"8","key":"10.1016\/bs.apcsb.2026.08.016_bib70","doi-asserted-by":"crossref","first-page":"1614","DOI":"10.3390\/nu14081614","article-title":"Plant-based dietary patterns for human and planetary health","volume":"14","author":"Gibbs","year":"2022","journal-title":"Nutrients"},{"issue":"17","key":"10.1016\/bs.apcsb.2026.08.016_bib71","doi-asserted-by":"crossref","first-page":"7701","DOI":"10.3390\/su16177701","article-title":"Sustainability of alternatives to animal protein sources, a comprehensive review","volume":"16","author":"Gil","year":"2024","journal-title":"Sustainability"},{"issue":"S2","key":"10.1016\/bs.apcsb.2026.08.016_bib72","doi-asserted-by":"crossref","first-page":"S315","DOI":"10.1017\/S0007114512002371","article-title":"Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality","volume":"108","author":"Gilani","year":"2012","journal-title":"British Journal of Nutrition"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib73","doi-asserted-by":"crossref","first-page":"22","DOI":"10.3390\/fishes5030022","article-title":"The application of single-cell ingredients in aquaculture feeds\u2014a review","volume":"5","author":"Glencross","year":"2020","journal-title":"Fishes"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib74","doi-asserted-by":"crossref","first-page":"582","DOI":"10.1080\/21655979.2020.1768694","article-title":"From stale bread and brewers spent grain to a new food source using edible filamentous fungi","volume":"11","author":"Gmoser","year":"2020","journal-title":"Bioengineered"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib75","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/j.wasman.2019.07.039","article-title":"Combining submerged and solid-state fermentation to convert waste bread into protein and pigment using the edible filamentous fungus N. intermedia","volume":"97","author":"Gmoser","year":"2019","journal-title":"Waste Management"},{"issue":"7","key":"10.1016\/bs.apcsb.2026.08.016_bib76","doi-asserted-by":"crossref","first-page":"1877","DOI":"10.1080\/00076791.2024.2354816","article-title":"Green entrepreneurship in UK foods and the emergence of the alternative meat sector: Quorn 1965\u20132006","volume":"67","author":"Godley","year":"2025","journal-title":"Business History"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib77","doi-asserted-by":"crossref","first-page":"44","DOI":"10.3390\/fermentation12010044","article-title":"Sustainable production of bioactive chitosan from fermented rice bran and husk via solid-state fermentation","volume":"12","author":"Gouvea","year":"2026","journal-title":"Fermentation"},{"issue":"5","key":"10.1016\/bs.apcsb.2026.08.016_bib78","doi-asserted-by":"crossref","first-page":"1592","DOI":"10.1111\/jam.14864","article-title":"Production of arachidonic acid by Mortierella alpina using wastes from potato chips industry","volume":"130","author":"Goyzueta\u2010Mamani","year":"2021","journal-title":"Journal of Applied Microbiology"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib79","doi-asserted-by":"crossref","first-page":"188","DOI":"10.3390\/toxins14030188","article-title":"The potential of fatty acids and their derivatives as antifungal agents: A review","volume":"14","author":"Guimar\u00e3es","year":"2022","journal-title":"Toxins"},{"issue":"7","key":"10.1016\/bs.apcsb.2026.08.016_bib80","doi-asserted-by":"crossref","first-page":"4289","DOI":"10.1002\/fsn3.3354","article-title":"Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization","volume":"11","author":"Hashempour\u2010Baltork","year":"2023","journal-title":"Food Science & Nutrition"},{"issue":"9","key":"10.1016\/bs.apcsb.2026.08.016_bib81","doi-asserted-by":"crossref","first-page":"528","DOI":"10.3390\/fermentation11090528","article-title":"Fermentation of organic wastes for feed protein production: Focus on agricultural residues and industrial by-products tied to agriculture","volume":"11","author":"He","year":"2025","journal-title":"Fermentation"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib82","doi-asserted-by":"crossref","DOI":"10.1016\/j.animal.2021.100287","article-title":"Trends for meat, milk and egg consumption for the next decades and the role played by livestock systems in the global production of proteins","volume":"15","author":"Henchion","year":"2021","journal-title":"Animal"},{"issue":"4","key":"10.1016\/bs.apcsb.2026.08.016_bib83","doi-asserted-by":"crossref","first-page":"460","DOI":"10.1177\/0148607115624084","article-title":"Human protein and amino acid requirements","volume":"40","author":"Hoffer","year":"2016","journal-title":"Journal of Parenteral and Enteral Nutrition"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib84","doi-asserted-by":"crossref","DOI":"10.1016\/j.aquaculture.2024.740905","article-title":"Paecilomyces variotii (PEKILO\u00ae) in novel feeds for Atlantic salmon: Effects on pellet quality, growth performance, gut health, and nutrient digestibility and utilization","volume":"589","author":"Hooft","year":"2024","journal-title":"Aquaculture (Amsterdam, Netherlands)"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib85","first-page":"48","article-title":"Production and rheological evaluation of mycoprotein produced from Fusarium venenatum ATCC 20334 by surface culture method","volume":"72","author":"Hoseyni","year":"2010","journal-title":"Seed"},{"issue":"102","key":"10.1016\/bs.apcsb.2026.08.016_bib86","first-page":"10","article-title":"Response surface methodology for mycoprotein production by Fusarium venenatum ATCC 20334","volume":"1","author":"Hosseini","year":"2011","journal-title":"Journal of Bioprocessing and Biotechniques"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib87","first-page":"1","article-title":"Response surface methodology for mycoprotein production by Fusarium venenatum ATCC 20334","volume":"1","author":"Hosseini","year":"2011","journal-title":"Journal of Bioprocessing & Biotechnology"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib88","doi-asserted-by":"crossref","first-page":"7","DOI":"10.3390\/fermentation12010007","article-title":"Alternative proteins from filamentous fungi: Drivers of transformative change in future food systems","volume":"12","author":"Hoxha","year":"2025","journal-title":"Fermentation"},{"issue":"9","key":"10.1016\/bs.apcsb.2026.08.016_bib89","doi-asserted-by":"crossref","first-page":"457","DOI":"10.3390\/fermentation10090457","article-title":"Solid-state fermentation of grain-derived by-products by Aspergillus kawachii and Rhizopus oryzae: Preparation and evaluation of anti-allergic activity","volume":"10","author":"Huang","year":"2024","journal-title":"Fermentation"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib90","article-title":"Amino acid and proximate composition of Saccharomyces cerevisiae biomass cultivated in Cassava mill effluents","volume":"7","author":"Izah","year":"2017","journal-title":"Molecular Microbiology Research"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib91","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129651","article-title":"Nutritional value and biological properties of Chilean wild and commercial edible mushrooms","volume":"356","author":"Jacinto-Azevedo","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib92","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.136638","article-title":"Anti-inflammatory potential of mycoprotein peptides obtained from fermentation of Schizophyllum commune DS1 with young apples","volume":"281","author":"Ji","year":"2024","journal-title":"International Journal of Biological Macromolecules"},{"issue":"19","key":"10.1016\/bs.apcsb.2026.08.016_bib93","doi-asserted-by":"crossref","first-page":"6182","DOI":"10.3390\/molecules27196182","article-title":"Comparative metabolomic analysis of moromi fermented using different Aspergillus oryzae strains","volume":"27","author":"Jo","year":"2022","journal-title":"Molecules (Basel, Switzerland)"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib94","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1016\/j.copbio.2019.12.026","article-title":"Recent advances in single cell protein use as a feed ingredient in aquaculture","volume":"61","author":"Jones","year":"2020","journal-title":"Current Opinion in Biotechnology"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib95","article-title":"Life cycle assessment of meals based on vegetarian protein sources","author":"Jungbluth","year":"2016"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib96","doi-asserted-by":"crossref","first-page":"152","DOI":"10.3390\/fermentation7030152","article-title":"Evaluation of nutritional composition of pure filamentous fungal biomass as a novel ingredient for fish feed","volume":"7","author":"Karimi","year":"2021","journal-title":"Fermentation"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib97","doi-asserted-by":"crossref","first-page":"1561","DOI":"10.1002\/jsfa.4348","article-title":"Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue","volume":"91","author":"Kim","year":"2011","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"1-2","key":"10.1016\/bs.apcsb.2026.08.016_bib98","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/07388550590925383","article-title":"Solid-state fermentation systems\u2014an overview","volume":"25","author":"Krishna","year":"2005","journal-title":"Critical Reviews in Biotechnology"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib99","article-title":"A comprehensive review on food and medicinal prospects of Astraeus hygrometricus","author":"Kuila","year":"2017","journal-title":"Pharmacognosy Journal"},{"issue":"6","key":"10.1016\/bs.apcsb.2026.08.016_bib100","doi-asserted-by":"crossref","first-page":"557","DOI":"10.1177\/1082013211427620","article-title":"Nutritional composition and antioxidant activities of 18 different wild Cantharellus mushrooms of Northwestern Himalayas","volume":"17","author":"Kumari","year":"2011","journal-title":"Food Science and Technology International"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib101","first-page":"70","article-title":"Importance of nutritional biochemistry","volume":"44","author":"Kurtaj-Bajrami","year":"2023","journal-title":"Journal of Hygienic Engineering & Design"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib102","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2021.108336","article-title":"Alternative proteins and EU food law","volume":"130","author":"L\u00e4hteenm\u00e4ki-Uutela","year":"2021","journal-title":"Food Control"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib103","doi-asserted-by":"crossref","DOI":"10.1016\/j.algal.2021.102314","article-title":"Mycoprotein and hydrophobin like protein produced from marine fungi Paradendryphiella salina in submerged fermentation with green seaweed Ulva spp","volume":"56","author":"Landeta-Salgado","year":"2021","journal-title":"Algal Research"},{"issue":"15","key":"10.1016\/bs.apcsb.2026.08.016_bib104","doi-asserted-by":"crossref","first-page":"2376","DOI":"10.3390\/foods13152376","article-title":"Comprehensive nutritional and functional characterization of novel mycoprotein derived from the bioconversion of durvillaea spp","volume":"13","author":"Landeta-Salgado","year":"2024","journal-title":"Foods"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib105","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2021.772573","article-title":"Sustaining protein nutrition through plant-based foods","volume":"8","author":"Langyan","year":"2022","journal-title":"Frontiers in Nutrition"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib106","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodres.2012.10.012","article-title":"Portuguese wild mushrooms at the \u201cpharma\u2013nutrition\u201d interface: Nutritional characterization and antioxidant properties","volume":"50","author":"Leal","year":"2013","journal-title":"Food Research International"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib107","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.13365","article-title":"Mycoproteins and their health\u2010promoting properties: Fusarium species and beyond","volume":"23","author":"Lee","year":"2024","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib108","first-page":"52","article-title":"Industrial production of organic acids by Fungi","author":"Li","year":"2013","journal-title":"Applied Microbiology Engineering"},{"issue":"24","key":"10.1016\/bs.apcsb.2026.08.016_bib109","doi-asserted-by":"crossref","first-page":"4388","DOI":"10.3390\/foods12244388","article-title":"Nutritional values and bio-functional properties of fungal proteins: Applications in foods as a sustainable source","volume":"12","author":"Li","year":"2023","journal-title":"Foods"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib110","first-page":"1","article-title":"Microbial fermentation of cereals: Nutritional, techno-functional, and compositional transformations toward data-driven process optimization","author":"Lin","year":"2026","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib111","series-title":"Lipids of pathogenic fungi (1996)","first-page":"27","article-title":"Fungal lipids","author":"L\u00f6sel","year":"2017"},{"issue":"4","key":"10.1016\/bs.apcsb.2026.08.016_bib112","doi-asserted-by":"crossref","first-page":"753","DOI":"10.3390\/microorganisms10040753","article-title":"Fungal cell factories for efficient and sustainable production of proteins and peptides","volume":"10","author":"L\u00fcbeck","year":"2022","journal-title":"Microorganisms"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib113","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1039\/D3FB00169E","article-title":"Mycoprotein: Production and nutritional aspects: A review","volume":"2","author":"Majumder","year":"2024","journal-title":"Sustainable Food Technology"},{"issue":"12","key":"10.1016\/bs.apcsb.2026.08.016_bib114","doi-asserted-by":"crossref","first-page":"4689","DOI":"10.1007\/s00217-025-04912-w","article-title":"Assessing the nutritional and functional properties of mushrooms from North-Eastern Portugal","volume":"251","author":"Martins","year":"2025","journal-title":"European Food Research and Technology"},{"issue":"5","key":"10.1016\/bs.apcsb.2026.08.016_bib115","doi-asserted-by":"crossref","first-page":"568","DOI":"10.1111\/1751-7915.12369","article-title":"Microbial protein: Future sustainable food supply route with low environmental footprint","volume":"9","author":"Matassa","year":"2016","journal-title":"Microbial Biotechnology"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib116","doi-asserted-by":"crossref","DOI":"10.3389\/fendo.2022.911968","article-title":"Excess uric acid induces gouty nephropathy through crystal formation: A review of recent insights","volume":"13","author":"Mei","year":"2022","journal-title":"Frontiers in endocrinology"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib117","series-title":"Biotechnology engineering","first-page":"335","article-title":"Scale-up strategies for submerged liquid fermentation","author":"Mittal","year":"2025"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib118","article-title":"Skeletal muscle: A review of molecular structure and function, in health and disease","volume":"12","author":"Mukund","year":"2020","journal-title":"Wiley Interdisciplinary Reviews: Systems Biology and Medicine"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib119","series-title":"Medicinal mushrooms: Recent progress in research and development","first-page":"391","article-title":"L-Ergothioneine: A potential bioactive compound from edible mushrooms","author":"Nachimuthu","year":"2019"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib120","first-page":"1","article-title":"Integration of microbial proteins into traditional food systems: Innovations, challenges, and future perspectives","author":"Nath","year":"2025","journal-title":"Food Reviews International"},{"issue":"13","key":"10.1016\/bs.apcsb.2026.08.016_bib121","doi-asserted-by":"crossref","first-page":"2312","DOI":"10.3390\/foods14132312","article-title":"Beyond meat substitution: A multifaceted review of plant-based and alternative proteins, from environmental impact to analytical technologies","volume":"14","author":"Navarr\u00e9","year":"2025","journal-title":"Foods"},{"issue":"24","key":"10.1016\/bs.apcsb.2026.08.016_bib122","doi-asserted-by":"crossref","first-page":"31337","DOI":"10.1007\/s13399-024-06130-y","article-title":"Conversion of lignocellulosic biomass waste into mycoprotein: Current status and future directions for sustainable protein production","volume":"15","author":"Ng","year":"2025","journal-title":"Biomass Conversion and Biorefinery"},{"issue":"10","key":"10.1016\/bs.apcsb.2026.08.016_bib123","doi-asserted-by":"crossref","first-page":"711","DOI":"10.3390\/jof10100711","article-title":"The application of fungi and their secondary metabolites in aquaculture","volume":"10","author":"Onomu","year":"2024","journal-title":"Journal of Fungi"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib124","doi-asserted-by":"crossref","DOI":"10.2174\/18742858-v16-e2206160","article-title":"Single cell protein for foods and feeds: A review of trends","volume":"16","author":"Onyeaka","year":"2022","journal-title":"The Open Microbiology Journal"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib125","first-page":"350","article-title":"Conversion of food waste to single cell protein using Aspergillus niger","volume":"22","author":"Oshoma","year":"2018","journal-title":"Journal of Applied Science &\u00a0Environmental Management"},{"issue":"4","key":"10.1016\/bs.apcsb.2026.08.016_bib126","doi-asserted-by":"crossref","first-page":"691","DOI":"10.1080\/11263504.2020.1779838","article-title":"Updated checklist of macromycetes of Tunisia","volume":"155","author":"Ouali","year":"2021","journal-title":"Plant Biosystems-An International Journal Dealing with all Aspects of Plant Biology"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib127","doi-asserted-by":"crossref","first-page":"79","DOI":"10.3109\/09637486.2011.598850","article-title":"The nutritional composition of selected wild edible mushrooms from Sicily (southern Italy)","volume":"63","author":"Palazzolo","year":"2012","journal-title":"International Journal of Food Sciences and Nutrition"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib128","doi-asserted-by":"crossref","first-page":"6","DOI":"10.24154\/jhs.v17i1.1193","article-title":"Mushrooms for integrated and diversified nutrition","volume":"17","author":"Pandey","year":"2022","journal-title":"Journal of Horticultural Sciences"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib129","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1016\/j.spc.2025.04.019","article-title":"Replacing conventional meat with mycoprotein: Relative and absolute environmental perspectives","volume":"56","author":"Pasutto","year":"2025","journal-title":"Sustainable Production and Consumption"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib130","series-title":"Comparative performance of pleurotus species in east and south-eastern coastal plain of Orissa","author":"Patel","year":"2011"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib131","series-title":"Prospects of fungal biotechnologies for livestock volume 2: Fungal biotechnologies for animal cell lines","first-page":"91","article-title":"Fungal biotechnology and the circular economy","author":"Patil","year":"2025"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib132","doi-asserted-by":"crossref","first-page":"649","DOI":"10.1016\/j.clnu.2024.01.023","article-title":"A four-week dietary intervention with mycoprotein-containing food products reduces serum cholesterol concentrations in community-dwelling, overweight adults: A randomised controlled trial","volume":"43","author":"Pavis","year":"2024","journal-title":"Clinical Nutrition"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib133","doi-asserted-by":"crossref","first-page":"74","DOI":"10.1007\/s11367-014-0812-4","article-title":"Rationales for and limitations of preferred solutions for multi-functionality problems in LCA: Is increased consistency possible?","volume":"20","author":"Pelletier","year":"2015","journal-title":"The\u00a0International Journal of Life Cycle Assessment"},{"issue":"18","key":"10.1016\/bs.apcsb.2026.08.016_bib134","doi-asserted-by":"crossref","first-page":"2831","DOI":"10.3390\/foods11182831","article-title":"Single-cell proteins obtained by circular economy intended as a feed ingredient in aquaculture","volume":"11","author":"Pereira","year":"2022","journal-title":"Foods"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib135","unstructured":"Persson, F. (2019). Investigating cell wall degradation treatments, pH-shifting and extrusion as methods to increase the quality of Paecilomyces variotii as a protein source in fish feed [Master\u2019s thesis, Chalmers University of Technology]. Chalmers Open Digital Repository."},{"issue":"14","key":"10.1016\/bs.apcsb.2026.08.016_bib136","doi-asserted-by":"crossref","first-page":"6259","DOI":"10.3390\/app14146259","article-title":"Fungal proteins: Sources, production and purification methods, industrial applications, and future perspectives","volume":"14","author":"Pobiega","year":"2024","journal-title":"Applied Sciences"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib137","series-title":"Documentation and molecular characterization of wild mushrooms from western Ghats of Karnataka","author":"Prabhu","year":"2017"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib138","doi-asserted-by":"crossref","first-page":"1697","DOI":"10.5897\/AJMR12.1065","article-title":"Anti oxidative and anti tumour activity of biomass extract of mycoprotein fusarium venenatum","volume":"7","author":"Prakash","year":"2013","journal-title":"African Journal of Microbiology Research"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib139","first-page":"1251","article-title":"Design of medium components for the enhanced production of mycoprotein by Fusarium venenatum using the Plackett Burman model","volume":"6","author":"Prakash","year":"2015","journal-title":"Research Journal of Pharmaceutical, Biological and Chemical Sciences"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib140","series-title":"Evaluating the effectiveness of functional ingredients in sports nutrition","first-page":"177","article-title":"Role of protein nutrition for maintaining the health of the musculoskeletal system","author":"Qamar","year":"2025"},{"issue":"2","key":"10.1016\/bs.apcsb.2026.08.016_bib141","doi-asserted-by":"crossref","first-page":"171","DOI":"10.31883\/pjfns\/149914","article-title":"Black trumpet, Craterellus cornucopioides (L.) Pers.: Culinary mushroom with angiotensin converting enzyme inhibitory and cytotoxic activity","volume":"72","author":"Radovi\u0107","year":"2022","journal-title":"Polish Journal of Food and Nutrition Sciences"},{"issue":"11","key":"10.1016\/bs.apcsb.2026.08.016_bib142","doi-asserted-by":"crossref","first-page":"810","DOI":"10.3390\/jof11110810","article-title":"Upcycling Oat Hulls via solid-state fermentation using edible filamentous fungi: A co-culture approach with neurospora intermedia and Rhizopus oryzae","volume":"11","author":"Radulescu","year":"2025","journal-title":"Journal of Fungi"},{"issue":"4","key":"10.1016\/bs.apcsb.2026.08.016_bib143","doi-asserted-by":"crossref","first-page":"1015","DOI":"10.1007\/s11157-024-09706-2","article-title":"Optimization strategies for enhanced production of single cell protein: Recent advances and perspectives","volume":"23","author":"Rajput","year":"2024","journal-title":"Reviews in Environmental Science and Bio\/Technology"},{"issue":"9","key":"10.1016\/bs.apcsb.2026.08.016_bib144","doi-asserted-by":"crossref","first-page":"460","DOI":"10.3390\/fermentation8090460","article-title":"Natural substrates and culture conditions to produce pigments from potential microbes in submerged fermentation","volume":"8","author":"Ramesh","year":"2022","journal-title":"Fermentation"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib145","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.126596","article-title":"Elemental bioaccumulation and nutritional value of five species of wild growing mushrooms from South Africa","volume":"319","author":"Rasalanavho","year":"2020","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib146","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1016\/j.ejbt.2018.11.005","article-title":"Influencing factors on single-cell protein production by submerged fermentation: A review","volume":"37","author":"Reihani","year":"2019","journal-title":"Electronic Journal of Biotechnology"},{"issue":"2","key":"10.1016\/bs.apcsb.2026.08.016_bib147","doi-asserted-by":"crossref","first-page":"98","DOI":"10.3390\/fermentation11020098","article-title":"Expanding horizons: The untapped potential of Kluyveromyces marxianus in biotechnological applications","volume":"11","author":"Reina-Posso","year":"2025","journal-title":"Fermentation"},{"issue":"2","key":"10.1016\/bs.apcsb.2026.08.016_bib148","doi-asserted-by":"crossref","first-page":"620","DOI":"10.1016\/j.foodres.2012.06.013","article-title":"Chemical characterization of Agaricus bohusii, antioxidant potential and antifungal preserving properties when incorporated in cream cheese","volume":"48","author":"Reis","year":"2012","journal-title":"Food Research International"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib149","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/j.tjnut.2024.07.033","article-title":"Protein adequacy, plant protein proportion, and main plant protein sources consumed across vegan, vegetarian, pescovegetarian, and semivegetarian diets: A systematic review","volume":"155","author":"Rolands","year":"2025","journal-title":"The Journal of Nutrition"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib150","first-page":"163","article-title":"Fungi as a source of single cell proteins","author":"Roy","year":"2025","journal-title":"Mycological Inventions for Sustainable Agriculture and Food Production"},{"issue":"2","key":"10.1016\/bs.apcsb.2026.08.016_bib151","doi-asserted-by":"crossref","first-page":"1147","DOI":"10.3390\/su15021147","article-title":"New biotechnological production of EPA by Pythium irregulare using alternative sustainable media obtained from food industry by-products and waste","volume":"15","author":"Russo","year":"2023","journal-title":"Sustainability"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib152","doi-asserted-by":"crossref","first-page":"683","DOI":"10.1080\/10942912.2023.2178456","article-title":"Role of mycoprotein as a non-meat protein in food security and sustainability: A review","volume":"26","author":"Saeed","year":"2023","journal-title":"International Journal of Food Properties"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib153","doi-asserted-by":"crossref","first-page":"S34","DOI":"10.4103\/pr.pr_37_17","article-title":"Pharmacological screening of Trachyspermum ammi for antihyperlipidemic activity in Triton X-100 induced hyperlipidemia rat model","volume":"9","author":"Saleem","year":"2017","journal-title":"Pharmacognosy Research"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib154","doi-asserted-by":"crossref","DOI":"10.1016\/j.algal.2020.102135","article-title":"Valorization and upgrading of the nutritional value of seaweed and seaweed waste using the marine fungi Paradendryphiella salina to produce mycoprotein","volume":"53","author":"Salgado","year":"2021","journal-title":"Algal Research"},{"issue":"4","key":"10.1016\/bs.apcsb.2026.08.016_bib155","doi-asserted-by":"crossref","first-page":"503","DOI":"10.1016\/j.pcad.2020.04.009","article-title":"Small dense low-density lipoprotein-cholesterol (sdLDL-C): Analysis, effects on cardiovascular endpoints and dietary strategies","volume":"63","author":"Santos","year":"2020","journal-title":"Progress in Cardiovascular Diseases"},{"issue":"S2","key":"10.1016\/bs.apcsb.2026.08.016_bib156","doi-asserted-by":"crossref","first-page":"S69","DOI":"10.1017\/S0007114512002553","article-title":"Dietary protein quality and malnutrition in Africa","volume":"108","author":"Sch\u00f6nfeldt","year":"2012","journal-title":"British Journal of Nutrition"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib157","doi-asserted-by":"crossref","first-page":"156","DOI":"10.1016\/j.cofs.2020.08.003","article-title":"Food proteins from plants and fungi","volume":"32","author":"Schweiggert-Weisz","year":"2020","journal-title":"Current Opinion in Food Science"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib158","doi-asserted-by":"crossref","first-page":"166","DOI":"10.3390\/microorganisms12010166","article-title":"Valorization of food waste into single-cell protein: An innovative technological strategy for sustainable protein production","volume":"12","author":"Sekoai","year":"2024","journal-title":"Microorganisms"},{"issue":"5","key":"10.1016\/bs.apcsb.2026.08.016_bib159","doi-asserted-by":"crossref","first-page":"927","DOI":"10.3390\/foods10050927","article-title":"A comprehensive review on valorization of agro-food industrial residues by solid-state fermentation","volume":"10","author":"\u0160elo","year":"2021","journal-title":"Foods"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib160","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.foodchem.2016.06.057","article-title":"Amino acid profiles and digestible indispensable amino acid scores of proteins from the prioritized key foods in Bangladesh","volume":"213","author":"Shaheen","year":"2016","journal-title":"Food Chemistry"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib161","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.ajcnut.2023.03.019","article-title":"The effect of mycoprotein intake on biomarkers of human health: A systematic review and meta-analysis","volume":"118","author":"Shahid","year":"2023","journal-title":"The American Journal of Clinical Nutrition"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib162","doi-asserted-by":"crossref","DOI":"10.1016\/j.aquaculture.2020.735885","article-title":"Single cell protein: Sources, mechanism of production, nutritional value and its uses in aquaculture nutrition","volume":"531","author":"Sharif","year":"2021","journal-title":"Aquaculture (Amsterdam, Netherlands)"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib163","first-page":"1","article-title":"Single-cell proteins: Fermentation pathways, nutritional quality and digestibility, and a techno-economic and environmental outlook for sustainable scale-up","author":"Sharifian","year":"2025","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib164","doi-asserted-by":"crossref","first-page":"163","DOI":"10.4018\/979-8-3693-8201-1.ch008","article-title":"Fungi as a source of single cell proteins: Current progress and future prospects","author":"Sharma","year":"2025","journal-title":"Mycological Inventions for Sustainable Agriculture and Food Production"},{"issue":"2","key":"10.1016\/bs.apcsb.2026.08.016_bib165","doi-asserted-by":"crossref","first-page":"361","DOI":"10.3390\/ani5020361","article-title":"The impacts of climate change mitigation strategies on animal welfare","volume":"5","author":"Shields","year":"2015","journal-title":"Animals"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib166","doi-asserted-by":"crossref","first-page":"271","DOI":"10.1080\/21553769.2015.1033653","article-title":"Overview of citric acid production from Aspergillus niger","volume":"8","author":"Show","year":"2015","journal-title":"Frontiers in Life Science"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib167","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.115213","article-title":"Comparing the nutritional value and prices of meat and milk substitutes with their animal-based benchmarks across six European countries","volume":"197","author":"Siegrist","year":"2024","journal-title":"Food Research International"},{"issue":"4","key":"10.1016\/bs.apcsb.2026.08.016_bib168","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1590\/S1516-89132002000600018","article-title":"Chemical composition of Pleurotus pulmonarius (Fr.) Qu\u00e9l., substrates and residue after cultivation","volume":"45","author":"Silva","year":"2002","journal-title":"Brazilian Archives of Biology and Technology"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib169","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1007\/s10068-013-0019-7","article-title":"Nutritional and bioactive potential of two wild edible mushrooms (Lentinus sajor-caju and Lentinus torulosus) from Similipal Biosphere Reserve, India","volume":"22","author":"Singdevsachan","year":"2013","journal-title":"Food Science and Biotechnology"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib170","series-title":"Fungi in sustainable food production","first-page":"129","article-title":"Fungal production of food supplements","author":"Singh","year":"2021"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib171","series-title":"Fungal resources for sustainable economy: Current status and future perspectives","first-page":"3","article-title":"Impact of fungi on the world economy and its sustainability: Current status and potentials","author":"Singh","year":"2023"},{"issue":"6","key":"10.1016\/bs.apcsb.2026.08.016_bib172","doi-asserted-by":"crossref","first-page":"900","DOI":"10.3390\/nu16060900","article-title":"Beta-glucan as a soluble dietary fiber source: Origins, biosynthesis, extraction, purification, structural characteristics, bioavailability, biofunctional attributes, industrial utilization, and global trade","volume":"16","author":"Singla","year":"2024","journal-title":"Nutrients"},{"issue":"9","key":"10.1016\/bs.apcsb.2026.08.016_bib173","doi-asserted-by":"crossref","first-page":"1254","DOI":"10.1007\/s11367-015-0931-6","article-title":"Meat alternatives: Life cycle assessment of most known meat substitutes","volume":"20","author":"Smetana","year":"2015","journal-title":"The International Journal of Life Cycle Assessment"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib174","doi-asserted-by":"crossref","DOI":"10.1016\/j.fufo.2021.100042","article-title":"Meat substitution in burgers: Nutritional scoring, sensorial testing, and life cycle assessment","volume":"4","author":"Smetana","year":"2021","journal-title":"Future Foods"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib175","doi-asserted-by":"crossref","first-page":"470","DOI":"10.1016\/j.jclepro.2016.06.115","article-title":"Protein quality as functional unit\u2013a methodological framework for inclusion in life cycle assessment of food","volume":"140","author":"Sonesson","year":"2017","journal-title":"Journal of Cleaner Production"},{"issue":"10","key":"10.1016\/bs.apcsb.2026.08.016_bib176","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1007\/s11274-019-2723-9","article-title":"Mycoprotein: Environmental impact and health aspects","volume":"35","author":"Souza Filho","year":"2019","journal-title":"World Journal of Microbiology and Biotechnology"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib177","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/s40694-018-0050-9","article-title":"Vegan-mycoprotein concentrate from pea-processing industry byproduct using edible filamentous fungi","volume":"5","author":"Souza Filho","year":"2018","journal-title":"Fungal Biology and Biotechnology"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib178","doi-asserted-by":"crossref","first-page":"12","DOI":"10.3390\/fermentation3010012","article-title":"Production of edible fungi from potato protein liquor (PPL) in airlift bioreactor","volume":"3","author":"Souza Filho","year":"2017","journal-title":"Fermentation"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib179","series-title":"Bioprospecting: Success, potential and constraints","first-page":"245","article-title":"Insect bioprospecting especially in India","author":"Srivastava","year":"2016"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib180","series-title":"Millets and millet technology","first-page":"81","article-title":"Millets: Malnutrition and nutrition security","author":"Srivastava","year":"2021"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib181","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2019.102227","article-title":"Production of edible mycoprotein using agroindustrial wastes: Influence on nutritional, chemical and biological properties","volume":"58","author":"Stoffel","year":"2019","journal-title":"Innovative Food Science and Emerging Technologies"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib182","first-page":"480","article-title":"Solid state and submerged fermentation for the production of bioactive substances: A comparative study","volume":"3","author":"Subramaniyam","year":"2012","journal-title":"International Journal of Science and Nature"},{"issue":"12","key":"10.1016\/bs.apcsb.2026.08.016_bib183","doi-asserted-by":"crossref","first-page":"688","DOI":"10.3390\/fermentation8120688","article-title":"Research progress of fermented functional foods and protein factory-microbial fermentation technology","volume":"8","author":"Sun","year":"2022","journal-title":"Fermentation"},{"issue":"2","key":"10.1016\/bs.apcsb.2026.08.016_bib184","doi-asserted-by":"crossref","first-page":"205","DOI":"10.2323\/jgam.33.205","article-title":"Identification of yeasts isolated from fermented foods and related materials in Thailand","volume":"33","author":"Suzuki","year":"1987","journal-title":"The Journal of General and Applied Microbiology"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib185","article-title":"Facility-based case study: A comparison of the recovery of naturally occurring species of bacteria and fungi on semi-solid media when incubated under standard and dual temperature conditions and its impact on microbial environmental monitoring approach","volume":"21","author":"Symonds","year":"2016","journal-title":"European Journal of Parenteral & Pharmaceutical Sciences"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib186","series-title":"Improving the quality of future protein: An exploration of amino acid profile malleability in Fusarium venenatum","author":"Szepe","year":"2024"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib187","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1186\/s13068-024-02488-3","article-title":"A sustainable bioprocess to produce bacterial cellulose (BC) using waste streams from wine distilleries and the biodiesel industry: Evaluation of BC for adsorption of phenolic compounds, dyes and metals","volume":"17","author":"Tsouko","year":"2024","journal-title":"Biotechnology for Biofuels and Bioproducts"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib188","series-title":"Clinical applications of biomolecules in disease diagnosis: A comprehensive guide to biochemistry and metabolism","first-page":"101","article-title":"Nucleic acid metabolism and disorders","author":"Ubaid","year":"2024"},{"issue":"14","key":"10.1016\/bs.apcsb.2026.08.016_bib189","doi-asserted-by":"crossref","first-page":"5150","DOI":"10.1039\/D1GC01021B","article-title":"Protein from renewable resources: Mycoprotein production from agricultural residues","volume":"23","author":"Upcraft","year":"2021","journal-title":"Green Chemistry"},{"issue":"16","key":"10.1016\/bs.apcsb.2026.08.016_bib190","doi-asserted-by":"crossref","first-page":"2427","DOI":"10.3390\/ani14162427","article-title":"Recent developments in the application of filamentous fungus Aspergillus oryzae in ruminant feed","volume":"14","author":"Uwineza","year":"2024","journal-title":"Animals"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib191","article-title":"Edible mushrooms: Improving human health and promoting quality life","volume":"2015","author":"Valverde","year":"2015","journal-title":"International Journal of Microbiology"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib192","series-title":"Study of antioxidant, antiproliferative and apoptosis-inducing properties of wild mushrooms from the northeast of Portugal","author":"Vaz","year":"2012"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib193","series-title":"Fundamentals of drug and non-drug interactions: Physiopathological perspectives and clinical approaches","first-page":"35","article-title":"Nutritional elements I: Nutrients, proteins, carbohydrates, and lipids","author":"Vieira","year":"2025"},{"issue":"22","key":"10.1016\/bs.apcsb.2026.08.016_bib194","doi-asserted-by":"crossref","first-page":"4723","DOI":"10.3390\/nu15224723","article-title":"Exploring benefits and barriers of plant-based diets: Health, environmental impact, food accessibility and acceptability","volume":"15","author":"Viroli","year":"2023","journal-title":"Nutrients"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib195","series-title":"Lipid biochemistry of fungi and other organisms","author":"Weete","year":"2012"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib196","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1017\/S0007114522003087","article-title":"Mycoprotein ingestion within or without its wholefood matrix results in equivalent stimulation of myofibrillar protein synthesis rates in resting and exercised muscle of young men","volume":"130","author":"West","year":"2023","journal-title":"British Journal of Nutrition"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib197","series-title":"Grand challenges in fungal biotechnology","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1007\/978-3-030-29541-7_3","article-title":"The biotechnology of quorn mycoprotein: Past, present and future challenges","author":"Whittaker","year":"2020"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib198","series-title":"The agri-food system in question","first-page":"65","article-title":"Animal protein chains under the spotlight","author":"Wilkinson","year":"2024"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib199","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/j.appet.2005.10.007","article-title":"Effects of consuming mycoprotein, tofu or chicken upon subsequent eating behaviour, hunger and safety","volume":"46","author":"Williamson","year":"2006","journal-title":"Appetite"},{"issue":"3","key":"10.1016\/bs.apcsb.2026.08.016_bib200","doi-asserted-by":"crossref","first-page":"1251","DOI":"10.1039\/C5FO01530H","article-title":"Dietary protein intake and human health","volume":"7","author":"Wu","year":"2016","journal-title":"Food & Function"},{"issue":"5","key":"10.1016\/bs.apcsb.2026.08.016_bib201","doi-asserted-by":"crossref","first-page":"6111","DOI":"10.1007\/s13399-022-02791-9","article-title":"Sugarcane bagasse: An important lignocellulosic substrate for production of enzymes and biofuels","volume":"14","author":"Yadav","year":"2024","journal-title":"Biomass Conversion and Biorefinery"},{"issue":"10","key":"10.1016\/bs.apcsb.2026.08.016_bib202","doi-asserted-by":"crossref","first-page":"2086","DOI":"10.3390\/foods12102086","article-title":"Functional components from the liquid fermentation of edible and medicinal fungi and their food applications in China","volume":"12","author":"Yan","year":"2023","journal-title":"Foods"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib203","series-title":"Sustainable plant foods","first-page":"271","article-title":"Mycoprotein: Paving the way for sustainable food production","author":"Yashaswini","year":"2026"},{"issue":"4","key":"10.1016\/bs.apcsb.2026.08.016_bib204","doi-asserted-by":"crossref","first-page":"742","DOI":"10.3390\/microorganisms13040742","article-title":"Industrial microbial technologies for feed protein production from non-protein nitrogen","volume":"13","author":"Ye","year":"2025","journal-title":"Microorganisms"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib205","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2024.1461621","article-title":"The role of algae, fungi, and insect-derived proteins and bioactive peptides in preventive and clinical nutrition","volume":"11","author":"Yimam","year":"2024","journal-title":"Frontiers in Nutrition"},{"issue":"2","key":"10.1016\/bs.apcsb.2026.08.016_bib206","doi-asserted-by":"crossref","first-page":"211","DOI":"10.3390\/nu17020211","article-title":"Postprandial aminoacidemia following the ingestion of alternative and sustainable proteins in humans: A narrative review","volume":"17","author":"Yimam","year":"2025","journal-title":"Nutrients"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib207","series-title":"Present knowledge in nutrition","first-page":"15","article-title":"Protein and amino acids","author":"Yu","year":"2020"},{"issue":"1","key":"10.1016\/bs.apcsb.2026.08.016_bib208","article-title":"Analysis of nutritional composition in 23 kinds of edible fungi","volume":"2020","author":"Yu","year":"2020","journal-title":"Journal of Food Quality"},{"issue":"7","key":"10.1016\/bs.apcsb.2026.08.016_bib209","doi-asserted-by":"crossref","first-page":"4038","DOI":"10.1002\/fsn3.3392","article-title":"Composition and contents of fatty acids and amino acids in the mycelia of Lentinula edodes","volume":"11","author":"Yu","year":"2023","journal-title":"Food Science & Nutrition"},{"issue":"11","key":"10.1016\/bs.apcsb.2026.08.016_bib210","doi-asserted-by":"crossref","first-page":"1904","DOI":"10.1007\/s42452-020-03720-z","article-title":"Use of lignocellulosic corn and rice wastes as substrates for oyster mushroom (Pleurotus ostreatus Jacq.) cultivation","volume":"2","author":"Z\u00e1rate-Salazar","year":"2020","journal-title":"SN Applied Sciences"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib211","doi-asserted-by":"crossref","DOI":"10.1016\/j.colsurfa.2022.130800","article-title":"Study of mycoprotein extraction methods and its functional properties","volume":"659","author":"Zeng","year":"2023","journal-title":"Colloids and Surfaces A: Physicochemical and Engineering Aspects"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib212","series-title":"Medicinal plants and fungi: Recent advances in research and development","first-page":"365","article-title":"Solid-state fermentation of plant residues and agro-industrial wastes for the production of medicinal mushrooms","author":"Zervakis","year":"2017"},{"issue":"17","key":"10.1016\/bs.apcsb.2026.08.016_bib213","doi-asserted-by":"crossref","first-page":"3525","DOI":"10.3390\/nu14173525","article-title":"Gout and diet: A comprehensive review of mechanisms and management","volume":"14","author":"Zhang","year":"2022","journal-title":"Nutrients"},{"key":"10.1016\/bs.apcsb.2026.08.016_bib214","doi-asserted-by":"crossref","DOI":"10.1016\/j.focha.2023.100299","article-title":"Effects of three extraction methods on the structural and functional properties of insoluble dietary fibers from mycoprotein","volume":"2","author":"Zhang","year":"2023","journal-title":"Food Chemistry Advances"},{"issue":"8","key":"10.1016\/bs.apcsb.2026.08.016_fur1","doi-asserted-by":"crossref","first-page":"1603","DOI":"10.1111\/j.1365-2621.2010.02306.x","article-title":"Volatile composition and nutritional quality of the edible mushroom Polyporus tenuiculus grown on different agro-industrial waste","volume":"45","author":"Omarini","year":"2010","journal-title":"International Journal of Food Science and Technology"}],"container-title":["Advances in Protein Chemistry and Structural Biology","Alternative Proteins"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1876162326001045?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1876162326001045?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T15:37:16Z","timestamp":1789832236000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1876162326001045"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026]]},"ISBN":["9780443413858"],"references-count":215,"URL":"https:\/\/doi.org\/10.1016\/bs.apcsb.2026.08.016","relation":{},"ISSN":["1876-1623"],"issn-type":[{"value":"1876-1623","type":"print"}],"subject":[],"published":{"date-parts":[[2026]]}}}