Jasper Zwinkels

This study evaluates the nutritional and sensory qualities of mycelium from mushroom-producing fungi compared to their fruiting bodies and tempeh fungus, finding high protein quality and umami potential.

This study evaluates basidiomycete fungi for alternative protein production using solid-state fermentation, showing they can increase protein content and reduce phytic acid compared to Rhizopus.

This paper evaluates solid-state fermentation with basidiomycetes to enhance plant protein quality and umami taste in brown rice, brewers spent grain, and lupin, finding improved nutritional and sensory outcomes compared to conventional tempeh fungus.