Advances of 3D/4D printed hydrogels for sensory and nutritional enhancement of cell-cultured meat.

Que C, Cai X, Xu Y, Yang J, Zhu L, Zhang L, Tang W, Zhu K, Li C

DOI: 10.1016/j.foodres.2025.117287
Published: 2025 Dec
Container: Food research international (Ottawa, Ont.)
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2025.117287,
  title = {Advances of 3D/4D printed hydrogels for sensory and nutritional enhancement of cell-cultured meat.},
  author = {Que C and Cai X and Xu Y and Yang J and Zhu L and Zhang L and Tang W and Zhu K and Li C},
  year = {2025},
  journal = {Food research international (Ottawa, Ont.)},
  doi = {10.1016/j.foodres.2025.117287},
  url = {https://doi.org/10.1016/j.foodres.2025.117287}
}

RIS

TY  - JOUR
TI  - Advances of 3D/4D printed hydrogels for sensory and nutritional enhancement of cell-cultured meat.
AU  - Que C
AU  - Cai X
AU  - Xu Y
AU  - Yang J
AU  - Zhu L
AU  - Zhang L
AU  - Tang W
AU  - Zhu K
AU  - Li C
PY  - 2025
JO  - Food research international (Ottawa, Ont.)
DO  - 10.1016/j.foodres.2025.117287
UR  - https://doi.org/10.1016/j.foodres.2025.117287
ER  -

APA

C, Q., X, C., Y, X., J, Y., L, Z., L, Z., W, T., K, Z., & C, L. (2025). Advances of 3D/4D printed hydrogels for sensory and nutritional enhancement of cell-cultured meat.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2025.117287

Source records

pubmed · retrieved 2026-09-26T09:50:40.744Z