Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Hao-Zhe Zhu"'
Publikováno v:
Food research international (Ottawa, Ont.). 161
Cultured meat technology is a promising new technology to solve the negative problems brought by traditional animal husbandry. Cultured meat should be further developed to appear on consumers' tables as alternative protein product. Therefore, this st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38e5af112e6a501584c7c55e8092d000
https://pubmed.ncbi.nlm.nih.gov/36192890
https://pubmed.ncbi.nlm.nih.gov/36192890
Autor:
Yan-Yan Zheng, Yu Chen, Hao-Zhe Zhu, Chun-Bao Li, Wen-Juan Song, Shi-Jie Ding, Guang-Hong Zhou
Publikováno v:
Food research international (Ottawa, Ont.). 159
Cultivating meat is a promising solution to the negative problems brought by traditional animal husbandry. To make cultured meat have the sensory and nutritional characteristics of conventional meat as much as possible, many studies have been conduct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc199b4ee80ca6aaf88021bcee1308e7
https://pubmed.ncbi.nlm.nih.gov/35940781
https://pubmed.ncbi.nlm.nih.gov/35940781
Autor:
Wen-Juan, Song, Pei-Pei, Liu, Yan-Yan, Zheng, Zi-Qing, Meng, Hao-Zhe, Zhu, Chang-Bo, Tang, Hui-Xia, Li, Shi-Jie, Ding, Guang-Hong, Zhou
Publikováno v:
Food Research International. 160:111636
Cultured meat is an emergent technology that cultivates cells in three-dimensional scaffolds to generate tissue for consumption. Fat makes an important contribution to the flavor and texture of traditional meat, but there are few reports on cultured
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::adaadd82922be08b9d01a8d5dd278b8f
https://doi.org/10.1016/j.foodres.2022.111636
https://doi.org/10.1016/j.foodres.2022.111636
Autor:
Yan-Yan Zheng, Chang-Bo Tang, Wen-Juan Song, Chunbao Li, Zhong-Yuan Wu, Shijie Ding, Guanghong Zhou, Hao-Zhe Zhu
Publikováno v:
Food research international (Ottawa, Ont.). 150
While the research on improving the meat quality of cultured meat is in full swing, few studies have focused on the effect of smooth muscle cells (SMCs) on the meat quality of cultured meat. Therefore, this study aimed at building a cultured meat mod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d7e5ebae94b9349ea8344aa2d443b9b
https://pubmed.ncbi.nlm.nih.gov/34865801
https://pubmed.ncbi.nlm.nih.gov/34865801
Autor:
Zheng Liu, Zhong-Yuan Wu, Ling Lin, Yichen Jiang, Changbo Tang, Xi Ding, Rongrong Hu, Hao-Zhe Zhu, Shijie Ding, Renpeng Guo
Publikováno v:
Cells, Vol 10, Iss 3069, p 3069 (2021)
Cells
Volume 10
Issue 11
Cells
Volume 10
Issue 11
Muscle stem cells (MuSCs) isolated ex vivo are essential original cells to produce cultured meat. Currently, one of the main obstacles for cultured meat production derives from the limited capacity of large-scale amplification of MuSCs, especially un
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b5ae74d6bbd34ce0fe6f690e7ff7cf6
https://doi.org/10.3390/cells10113069
https://doi.org/10.3390/cells10113069