Lv41
478 积分 2024-01-02 加入
3D edible scaffolds with yeast protein: A novel alternative protein scaffold for the production of high-quality cell-cultured meat
5小时前
已完结
Production of green-natural and “authentic” cultured meat based on proanthocyanidins-dialdehyde chitosan-collagen ternary hybrid edible scaffolds
5小时前
已完结
Three‐dimensional pore structure of the decellularized parsley scaffold regulates myogenic differentiation for cell cultured meat
5小时前
已完结
A review on directional muscle cell growth in scaffolding biomaterials with aligned porous structures for cultivated meat production
5小时前
已完结
Cultivated Meat from Aligned Muscle Layers and Adipose Layers Formed from Glutenin Films
5小时前
已完结
Extruded plant protein two-dimensional scaffold structures support myoblast cell growth for potential applications in cultured meat
5小时前
已完结
Konjac glucomannan-fibrin composite hydrogel as a model for ideal scaffolds for cell-culture meat
6小时前
已完结
A 3D-printable gelatin/alginate/ε-poly-l-lysine hydrogel scaffold to enable porcine muscle stem cells expansion and differentiation for cultured meat development
6小时前
已完结
Fibroblast and myofibroblast activation in normal tissue repair and fibrosis
2个月前
已完结
Cell–extracellular matrix mechanotransduction in 3D
2个月前
已完结
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