Preparation of Novel Double Cross-Linked Hydrogels of Dietary Fibers and Proteins from Soybeans as Scaffolds for Cultured Meat
Author:
Funder
National Key R&D Program of China
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03552-4.pdf
Reference33 articles.
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2. Ben-Arye, T., Shandalov, Y., Ben-Shaul, S., Landau, S., Zagury, Y., Ianovici, I., Lavon, N., & Levenberg, S. (2020). Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat. Nature Food, 1, 210–220. https://doi.org/10.1038/s43016-020-0046-5
3. Berger, C., Bjorlykke, Y., Hahn, L., Muhlemann, M., Kress, S., Walles, H., Luxenhofer, R., Raeder, H., Metzger, M., & Zdzieblo, D. (2020). Matrix decoded - A pancreatic extracellular matrix with organ specific cues guiding human iPSC differentiation. Biomaterials, 244, 119766. https://doi.org/10.1016/j.biomaterials.2020.119766
4. Chen, Y., Li, L., Chen, L., Shao, W., Chen, X., Fan, X., Liu, Y., Ding, S., Xu, X., Zhou, G., & Feng, X. (2023). Gellan gum-gelatin scaffolds with Ca2+ crosslinking for constructing a structured cell cultured meat model. Biomaterials, 299, 122176. https://doi.org/10.1016/j.biomaterials.2023.122176
5. Chien, K. B., & Shah, R. N. (2012). Novel soy protein scaffolds for tissue regeneration: Material characterization and interaction with human mesenchymal stem cells. Acta Biomaterialia, 8, 694–703. https://doi.org/10.1016/j.actbio.2011.09.036
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