Results 271 to 278 of about 30,394 (278)

Chitosan‑sodium alginate-collagen/gelatin three-dimensional edible scaffolds for building a structured model for cell cultured meat

International Journal of Biological Macromolecules, 2022
Linzi Li, Lin Chen, Shijie Ding
exaly  

[Current situation and reflections on the evaluation of potential allergens and cross-allergenicity in cell-cultured meat].

Sheng wu gong cheng xue bao = Chinese journal of biotechnology
Cell-cultured meat is an innovative type of meat product produced by culturing stem cells in vitro based on the mechanisms of animal growth and repair. It has gradually become an important research focus and development direction in the field of alternative protein foods.
Runrun, He, Meijuan, Bai, Yuru, Yan, Lei, Hu, Jun, Xi, Yun, Li   +5 more
openaire   +1 more source

Allergens and allergenicity in cell-cultured meat: Current status and reflections

Trends in Food Science & Technology
Yun Li, Fen Jin, Yongzhong Qian, Shouwei Wang, Shijie Ding, Yingying Li, Lei Hu, Runrun He, Yuru Yan, Tianyi Tao, Meijuan Bo   +10 more
openaire   +1 more source

The effect of information framing on consumer perception of cell-cultured meat

Food Quality and Preference
K.V. To, C. Miller, R. Boyer, S. O'Keefe, J. Lahne   +4 more
openaire   +1 more source

Modeling and Simulation of Cell Cultures in Cultivated Meat Production

Luiz Alberto Junior Letti, Andressa Tedesco Andretta, Walter José Martinez Burgos, Fernando Enrique Rosas Vega, Carlos Ricardo Soccol   +4 more
openaire   +1 more source

Microfluidic cell carriers for cultured meat

Food Chemistry
Guanghong Zhou
exaly  

Tailored edible 3D porous scaffolds constructed by Pickering emulgel templating for cell-cultured fish meat

Food Hydrocolloids
Yuxing Gao, Qing Kong, Changhu Xue
exaly  

Design of edible whey protein isolate hydrogels with cell adhesion via a two-step crosslinking method for cultured meat scaffolds

Food Hydrocolloids
Daxi Ren
exaly