Decellularized plant scaffolds in food engineering: a comprehensive review of techniques, characterization, and potential in alternative meat applications.
- DOI
- 10.1016/j.foodchem.2026.149204
- Published
- 2026 Jul 1
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.149204,
title = {Decellularized plant scaffolds in food engineering: a comprehensive review of techniques, characterization, and potential in alternative meat applications.},
author = {Zhu H and Premjit Y and Sadeghpour A and Hernández-Álvarez AJ and Ferreira C},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.149204},
url = {https://doi.org/10.1016/j.foodchem.2026.149204}
}RIS
TY - JOUR TI - Decellularized plant scaffolds in food engineering: a comprehensive review of techniques, characterization, and potential in alternative meat applications. AU - Zhu H AU - Premjit Y AU - Sadeghpour A AU - Hernández-Álvarez AJ AU - Ferreira C PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.149204 UR - https://doi.org/10.1016/j.foodchem.2026.149204 ER -
APA
H, Z., Y, P., A, S., AJ, H., & C, F. (2026). Decellularized plant scaffolds in food engineering: a comprehensive review of techniques, characterization, and potential in alternative meat applications.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.149204
Source records
- pubmed · retrieved 2026-09-26T08:05:39.410Z