{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T12:59:33Z","timestamp":1785416373746,"version":"3.56.0"},"reference-count":188,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2026,6,26]],"date-time":"2026-06-26T00:00:00Z","timestamp":1782432000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"RMIT STEM Scholarship from RMIT University, Australia"},{"id":[{"id":"https:\/\/ror.org\/04ttjf776","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Termitomyces albuminosus is a wild edible mushroom with potential as a functional ingredient, yet its effect on tofu quality remains unclear. This study evaluated soy tofu fortified with Termitomyces albuminosus freeze-dried mushroom powder (TMP) at 1.5, 3, and 5% (w\/w) using two strategies: direct addition and soybean replacement. The tofu treatments were assessed for yield, colour, texture, microstructure, molecular interactions, rheological behaviour, proximate composition, mineral profile, and antioxidant activity in fresh, cooked, and in vitro digested states. Increasing TMP progressively reduced yield, lightness, hardness, cohesiveness, and chewiness, with greater deterioration under high percentage replacement, associated with dose-dependent protein network coarsening and protein\u2013polysaccharide phase separation; nevertheless, all samples retained viscoelastic gel behaviour (G\u2032 &gt; G\u2033). The 1.5% replacement treatment largely preserved gel structure and texture, suggesting a favourable balance between enrichment and structural quality. The 5% replacement (R5) provided the greatest nutritional gain, significantly increasing calcium (2177.80 vs. 1812.43 mg\/kg) and iron (27.07 vs. 20.61 mg\/kg) compared to control while maintaining crude protein above 47% (dry basis). Antioxidant activity increased with TMP level and was highest in R5, with bioaccessibility peaking in the intestinal phase. TMP fortification represents a promising strategy for developing nutritionally enhanced tofu with improved mineral composition and antioxidant bioaccessibility.<\/jats:p>","DOI":"10.3390\/foods15132295","type":"journal-article","created":{"date-parts":[[2026,6,29]],"date-time":"2026-06-29T02:16:44Z","timestamp":1782699404000},"page":"2295","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Physicochemical, Structural, and Nutritional Properties of Termite Mushroom-Fortified Tofu and Its Antioxidant Activity During In Vitro Digestion"],"prefix":"10.3390","volume":"15","author":[{"given":"Nga Ngoc Quynh","family":"Nguyen","sequence":"first","affiliation":[{"name":"School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2782-5232","authenticated-orcid":false,"given":"Hieu","family":"Tran-Van","sequence":"additional","affiliation":[{"name":"Faculty of Biology and Biotechnology, University of Science, Vietnam National University, Ho Chi Minh 700000, Vietnam"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Charles","family":"Brennan","sequence":"additional","affiliation":[{"name":"School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia"},{"name":"Division of Sciences, University of Otago, Dunedin 9016, New Zealand"},{"name":"Riddet Institute, Massey University, Palmerston North 4442, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1464-0378","authenticated-orcid":false,"given":"Jayani","family":"Chandrapala","sequence":"additional","affiliation":[{"name":"School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1559-568X","authenticated-orcid":false,"given":"Thi Thu Hao","family":"Van","sequence":"additional","affiliation":[{"name":"School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,6,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"S380","DOI":"10.1093\/advances\/nmz019","article-title":"Vegetarian Diets: Planetary Health and Its Alignment with Human Health","volume":"10","year":"2019","journal-title":"Adv. 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