Crusting-fabricated three-dimensional soy-based scaffolds for cultured meat production: A preliminary study-Reference-Cited by-同舟云学术

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Crusting-fabricated three-dimensional soy-based scaffolds for cultured meat production: A preliminary study

Published:2024-09 Issue: Volume:452 Page:139511
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mariano Ermie,Lee Da Young,Yun Seung Hyeon,Lee Juhyun,Choi Yeong Woo,Park Jinmo,Han Dahee,Kim Jin Soo,Choi Inho,Hur Sun Jin

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Chung-Ang University

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Reference71 articles.

1. Ruminant meat flavor influenced by different factors with special reference to fatty acids;Arshad;Lipids in Health and Disease,2018

2. Optogenetic induction of contractile ability in immature C2C12 myotubes;Asano;Scientific Reports,2015

3. Patterning the differentiation of C2C12 skeletal myoblasts;Bajaj;Integrative Biology,2011

4. Controlling scaffold conductivity and pore size to direct myogenic cell alignment and differentiation;Basurto;Journal of Biomedical Materials Research,2022

5. Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat;Ben-Arye;Nature Food,2020

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