Application of 3D printing technology in the development of future foods derived from edible fungi: From the perspective of creating dysphagia diets based on multidimensional quality differences of various shiitake mushrooms
- DOI
- 10.1016/j.foodres.2026.119518
- Published
- 2026-09
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119518,
title = {Application of 3D printing technology in the development of future foods derived from edible fungi: From the perspective of creating dysphagia diets based on multidimensional quality differences of various shiitake mushrooms},
author = {Caoyu Li and Xinyi Zhao and Ran Zhang and Ruotong Bao and Qiuhui Hu and Yuxi Zhang and Gaoxing Ma and Rui Weng},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.119518},
url = {https://doi.org/10.1016/j.foodres.2026.119518}
}RIS
TY - JOUR TI - Application of 3D printing technology in the development of future foods derived from edible fungi: From the perspective of creating dysphagia diets based on multidimensional quality differences of various shiitake mushrooms AU - Caoyu Li AU - Xinyi Zhao AU - Ran Zhang AU - Ruotong Bao AU - Qiuhui Hu AU - Yuxi Zhang AU - Gaoxing Ma AU - Rui Weng PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.119518 UR - https://doi.org/10.1016/j.foodres.2026.119518 ER -
APA
Li, C., Zhao, X., Zhang, R., Bao, R., Hu, Q., Zhang, Y., Ma, G., & Weng, R. (2026). Application of 3D printing technology in the development of future foods derived from edible fungi: From the perspective of creating dysphagia diets based on multidimensional quality differences of various shiitake mushrooms. Food Research International. https://doi.org/10.1016/j.foodres.2026.119518
Source records
- crossref · retrieved 2026-09-27T14:18:45.989Z