Zobrazeno 1 - 6
of 6
pro vyhledávání: '"John S.K. Yuen"'
Autor:
Ning Xiang, Ya Yao, John S.K. Yuen, Andrew J. Stout, Colin Fennelly, Ryan Sylvia, Aletta Schnitzler, Shou Wong, David L. Kaplan
Publikováno v:
Biomaterials. 287
Biomaterial scaffolds are critical components in cultivated meat production for enabling cell adhesion, proliferation, differentiation and orientation. Currently, there is limited information on the fabrication of edible/biodegradable scaffolds for c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42dc4c80bc1aa5883e3d30c77cd4e669
https://pubmed.ncbi.nlm.nih.gov/35839585
https://pubmed.ncbi.nlm.nih.gov/35839585
Autor:
Sophia K. Theodossiou, Hailey DiCindio, Michael K. Saad, Amy C. Rowat, N. Stephanie Kawecki, Brigid M. Barrick, David L. Kaplan, Sophia Letcher, Julian Cohen, Jaymie A. Pietropinto, John S.K. Yuen, Sabrina W. Zhang, Andrew J. Stout, Natalie R. Rubio
Publikováno v:
Biomaterials
With rising global demand for food proteins and significant environmental impact associated with conventional animal agriculture, it is important to develop sustainable alternatives to supplement existing meat production. Since fat is an important co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c64c313565a18b433f431abe5de60966
https://europepmc.org/articles/PMC8725203/
https://europepmc.org/articles/PMC8725203/
Publikováno v:
Biomaterials. 285:121543
Scaffolds suitable for use in food products are crucial components for the production of cultured meat. Here, wheat glutenin, an inexpensive and abundant plant-based protein, was used to develop 3D porous scaffolds for cultured meat applications. A p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db79d700ef9e9eb9b8ea1b7c07917e15
https://doi.org/10.1016/j.biomaterials.2022.121543
https://doi.org/10.1016/j.biomaterials.2022.121543
Cell-cultured meat offers the potential for a more sustainable, ethical, resilient, and healthy food system. However, research and development has been hindered by the lack of suitable serum-free media that enable the robust expansion of relevant cel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ceb3d3fcc3ee9ac5573c077940a8b75a
https://doi.org/10.1101/2021.05.28.446057
https://doi.org/10.1101/2021.05.28.446057
Publikováno v:
Trends Food Sci Technol
Background In vitro meat production has been proposed as a solution to environmental and animal welfare issues associated with animal agriculture. While most academic work on cell-cultured meat has focused on innovations for scalable muscle tissue cu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44bfdb19f2f72579c4ebd710de362817
Autor:
John S.K. Yuen, David L. Kaplan, Andrew J. Stout, Robin Simsa, Per Fogelstrand, Natalie R. Rubio
Publikováno v:
Foods
Foods, Vol 8, Iss 10, p 521 (2019)
Volume 8
Issue 10
Foods, Vol 8, Iss 10, p 521 (2019)
Volume 8
Issue 10
Skeletal muscle-tissue engineering can be applied to produce cell-based meat for human consumption, but growth parameters need to be optimized for efficient production and similarity to traditional meat. The addition of heme proteins to plant-based m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d2a03abd223cd633e95332e88687b4f