Leveraging Species‐Specific Mycelial Morphology of Edible Fungi to Tune the Microstructure and Textural Properties of Meat Analogues
- DOI
- 10.1111/1750-3841.71569
- Published
- 2026-10
- Container
- Journal of Food Science
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.71569,
title = {Leveraging Species‐Specific Mycelial Morphology of Edible Fungi to Tune the Microstructure and Textural Properties of Meat Analogues},
author = {Ziyi Chang and Yuting Gu and Xi Yu and Qianwang Zheng and Zhiwei Ye and Yuan Zou},
year = {2026},
journal = {Journal of Food Science},
doi = {10.1111/1750-3841.71569},
url = {https://doi.org/10.1111/1750-3841.71569}
}RIS
TY - JOUR TI - Leveraging Species‐Specific Mycelial Morphology of Edible Fungi to Tune the Microstructure and Textural Properties of Meat Analogues AU - Ziyi Chang AU - Yuting Gu AU - Xi Yu AU - Qianwang Zheng AU - Zhiwei Ye AU - Yuan Zou PY - 2026 JO - Journal of Food Science DO - 10.1111/1750-3841.71569 UR - https://doi.org/10.1111/1750-3841.71569 ER -
APA
Chang, Z., Gu, Y., Yu, X., Zheng, Q., Ye, Z., & Zou, Y. (2026). Leveraging Species‐Specific Mycelial Morphology of Edible Fungi to Tune the Microstructure and Textural Properties of Meat Analogues. Journal of Food Science. https://doi.org/10.1111/1750-3841.71569
Source records
- crossref · retrieved 2026-11-10T10:30:24.101Z