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In this study, three edible fungi,\n                      <jats:italic>Cordyceps militaris<\/jats:italic>\n                      A 17 (\n                      <jats:italic>C. militaris<\/jats:italic>\n                      ),\n                      <jats:italic>Pleurotus ostreatus<\/jats:italic>\n                      48 (\n                      <jats:italic>P. ostreatus<\/jats:italic>\n                      ), and\n                      <jats:italic>Pleurotus tuoliensis<\/jats:italic>\n                      08 (\n                      <jats:italic>P. tuoliensis<\/jats:italic>\n                      ), each with distinct morphologies, were systematically investigated. The results showed that mycelial morphology was associated with the physicochemical properties of the raw material. Fine and highly dispersed mycelia (\n                      <jats:italic>C. militaris<\/jats:italic>\n                      ) exhibited the highest water\u2010 and oil\u2010holding capacities, whereas dense and robust mycelia (\n                      <jats:italic>P. ostreatus<\/jats:italic>\n                      and\n                      <jats:italic>P. tuoliensis<\/jats:italic>\n                      ) displayed lower holding capacities. When formulated into meat analogues, these intrinsic properties significantly affected product quality. The dense mycelial networks of\n                      <jats:italic>P. ostreatus<\/jats:italic>\n                      and\n                      <jats:italic>P. tuoliensis<\/jats:italic>\n                      synergistically integrated with the soy protein isolate (SPI) matrix to form a strong and cohesive composite network, significantly enhancing meat\u2010like hardness and chewiness while reducing cooking loss. Conversely, the fine and dispersed mycelial network of\n                      <jats:italic>C. militaris<\/jats:italic>\n                      exhibited lower structural integrity and was more susceptible to heat\u2010induced collapse, leading to a higher cooking loss. Additionally, all fabricated analogues maintain structural integrity across multiple freeze\u2010thaw cycles. Nutritionally, the analogues presented a desirable high\u2010protein, high\u2010fiber, and low\u2010fat profile. Notably, SPI played a pivotal dual role, structurally reinforcing the matrix and acting as a vital nutritional equalizer to offset initial strain\u2010specific amino acid disparities, yielding a uniformly balanced, umami\u2010rich profile. Overall, these findings demonstrate that naturally distinct fungal mycelial morphologies are associated with variations in the structural, textural, and physicochemical properties of mycelium\u2010based meat analogues.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71569","type":"journal-article","created":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T15:08:26Z","timestamp":1792595306000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Leveraging Species\u2010Specific Mycelial Morphology of Edible Fungi to Tune the Microstructure and Textural Properties of Meat Analogues"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-4020-2788","authenticated-orcid":false,"given":"Ziyi","family":"Chang","sequence":"first","affiliation":[{"name":"Department of Bioengineering College of Food Science South China Agricultural University  Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0009-3229-8167","authenticated-orcid":false,"given":"Yuting","family":"Gu","sequence":"additional","affiliation":[{"name":"Department of Bioengineering College of Food Science South China Agricultural University  Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5726-2392","authenticated-orcid":false,"given":"Xi","family":"Yu","sequence":"additional","affiliation":[{"name":"Faculty of Medicine Macau University of Science and Technology  Taipa Macao China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8640-4513","authenticated-orcid":false,"given":"Qianwang","family":"Zheng","sequence":"additional","affiliation":[{"name":"Department of Bioengineering College of Food Science South China Agricultural University  Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7537-2739","authenticated-orcid":false,"given":"Zhiwei","family":"Ye","sequence":"additional","affiliation":[{"name":"Department of Bioengineering College of Food Science South China Agricultural University  Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8167-1142","authenticated-orcid":false,"given":"Yuan","family":"Zou","sequence":"additional","affiliation":[{"name":"Department of Bioengineering College of Food Science South China Agricultural University  Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,21]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/gels11120961"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fufo.2025.100578"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/AC60111A017"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2022.e11841"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2017.04.261"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41563\u2010022\u201001429\u20105"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2025.110029"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.afres.2026.101688"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2025.118728"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods15111971"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2025.104405"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.anifeedsci.2025.116339"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/asj.13742"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.3389\/fsci.2025.1599300"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.3389\/fsufs.2025.1641712"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.microb.2025.100439"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2025.112325"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1093\/jaoacint\/qsac098"},{"key":"e_1_2_8_20_1","unstructured":"National Health and Family Planning Commission of the People's Republic of China.2016.National Food Safety Standard\u2014Determination of Amino Acids in Foods. 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