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| Action | Date | Notes | Link |
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| article pdf uploaded. | 21 May 2026 16:39 CEST | Version of Record | https://www.mdpi.com/2310-2861/12/5/453/pdf |
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| Action | Date | Notes | Link |
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| article pdf uploaded. | 21 May 2026 16:39 CEST | Version of Record | https://www.mdpi.com/2310-2861/12/5/453/pdf |
Hu, X.; Wang, J.; Tang, H.; Su, X.; Zou, L.; Xu, B. Effect of Curdlan on the Structural Stability and Thermal Processing Properties of Mycelium-Based Gels Used in 4D-Printed Meat Analogs. Gels 2026, 12, 453. https://doi.org/10.3390/gels12050453
Hu X, Wang J, Tang H, Su X, Zou L, Xu B. Effect of Curdlan on the Structural Stability and Thermal Processing Properties of Mycelium-Based Gels Used in 4D-Printed Meat Analogs. Gels. 2026; 12(5):453. https://doi.org/10.3390/gels12050453
Chicago/Turabian StyleHu, Xin, Jingyu Wang, Haijin Tang, Xinlian Su, Lifang Zou, and Baocai Xu. 2026. "Effect of Curdlan on the Structural Stability and Thermal Processing Properties of Mycelium-Based Gels Used in 4D-Printed Meat Analogs" Gels 12, no. 5: 453. https://doi.org/10.3390/gels12050453
APA StyleHu, X., Wang, J., Tang, H., Su, X., Zou, L., & Xu, B. (2026). Effect of Curdlan on the Structural Stability and Thermal Processing Properties of Mycelium-Based Gels Used in 4D-Printed Meat Analogs. Gels, 12(5), 453. https://doi.org/10.3390/gels12050453