Tailoring a Gelatin/Agar Matrix for the Synergistic Effect with Cells to Produce High-Quality Cultured Meat-Reference-Cited by-同舟云学术

Tailoring a Gelatin/Agar Matrix for the Synergistic Effect with Cells to Produce High-Quality Cultured Meat

Published:2022-08-15 Issue:33 Volume:14 Page:38235-38245
ISSN:1944-8244
Container-title:ACS Applied Materials & Interfaces
language:en
Short-container-title:ACS Appl. Mater. Interfaces

Author:

Lee Milae¹,Park Sohyeon¹,Choi Bumgyu¹,Kim Jiyu¹,Choi Woojin¹^ORCID,Jeong Ildoo²,Han Dongoh²,Koh Won-Gun¹^ORCID,Hong Jinkee¹^ORCID

Affiliation:

1. Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea

2. SIMPLE Planet Inc., 48 Achasan-ro 17-gil, Seongdong-gu, Seoul 04799, Republic of Korea

Funder

Ministry of Trade, Industry and Energy

National Research Foundation

Publisher

American Chemical Society (ACS)

Subject

General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/acsami.2c10988

Reference57 articles.

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2. Meat consumption: Trends and quality matters

3. Feeding 11 billion on 0.5 billion hectare of area under cereal crops

4. Increasing Crop Productivity to Meet Global Needs for Feed, Food, and Fuel

5. Cultured meat from stem cells: Challenges and prospects

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