Recent advances on enhancing 3D printing quality of protein-based inks: A review.

Tian H, Wu J, Hu Y, Chen X, Cai X, Wen Y, Chen H, Huang J, Wang S.

DOI: 10.1111/1541-4337.13349
Published: 2024-05-01
Container: Compr Rev Food Sci Food Saf
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1111/1541-4337.13349,
  title = {Recent advances on enhancing 3D printing quality of protein-based inks: A review.},
  author = {Tian H and  Wu J and  Hu Y and  Chen X and  Cai X and  Wen Y and  Chen H and  Huang J and  Wang S.},
  year = {2024},
  journal = {Compr Rev Food Sci Food Saf},
  doi = {10.1111/1541-4337.13349},
  url = {https://doi.org/10.1111/1541-4337.13349}
}

RIS

TY  - JOUR
TI  - Recent advances on enhancing 3D printing quality of protein-based inks: A review.
AU  - Tian H
AU  -  Wu J
AU  -  Hu Y
AU  -  Chen X
AU  -  Cai X
AU  -  Wen Y
AU  -  Chen H
AU  -  Huang J
AU  -  Wang S.
PY  - 2024
JO  - Compr Rev Food Sci Food Saf
DO  - 10.1111/1541-4337.13349
UR  - https://doi.org/10.1111/1541-4337.13349
ER  -

APA

H, T., J, W., Y, H., X, C., X, C., Y, W., H, C., J, H., & S., W. (2024). Recent advances on enhancing 3D printing quality of protein-based inks: A review.. Compr Rev Food Sci Food Saf. https://doi.org/10.1111/1541-4337.13349

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europe-pmc · retrieved 2026-09-24T23:48:42.779Z