Mycelium-based scaffolds for cultured meat production: Characteristics and application trends

Yu-Na Oh, Dong-Bae Lee, Hack-Youn Kim

Open source

DOI: 10.1016/j.foodchem.2026.149578
Published: 2026-07
Container: Food Chemistry
Publisher: Elsevier BV
Open access: unknown

Credibility signals

uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.

Show all credibility signals

supportingDOI registered: A matching record was returned by Crossref. Source: Crossref; license: CC0 metadata
supportingDOI resolves: A matching record was returned by Crossref. Source: Crossref; license: CC0 metadata
not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility. Source: DOAJ; license: CC0
not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredROR affiliation: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredOpen access status: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredPublication license: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredPublication version: A publication version was supplied but is not scored. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
supportingMetadata completeness: All 6 scored descriptive metadata groups are present. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer

Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.149578,
  title = {Mycelium-based scaffolds for cultured meat production: Characteristics and application trends},
  author = {Yu-Na Oh and Dong-Bae Lee and Hack-Youn Kim},
  year = {2026},
  journal = {Food Chemistry},
  doi = {10.1016/j.foodchem.2026.149578},
  url = {https://doi.org/10.1016/j.foodchem.2026.149578}
}

RIS

TY  - JOUR
TI  - Mycelium-based scaffolds for cultured meat production: Characteristics and application trends
AU  - Yu-Na Oh
AU  - Dong-Bae Lee
AU  - Hack-Youn Kim
PY  - 2026
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2026.149578
UR  - https://doi.org/10.1016/j.foodchem.2026.149578
ER  -

APA

Oh, Y., Lee, D., & Kim, H. (2026). Mycelium-based scaffolds for cultured meat production: Characteristics and application trends. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.149578

Source records

crossref · retrieved 2026-09-26T12:17:31.651Z