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Albumen/gelatin bio-inks preparation in 3D bio-printing for in situ tissue culture of cultured meat

Xiang Guo Feng Yang Yu Qi Yingying Li Shouwei Wang Baohua Kong

食品科学与人类健康（英文）2025，Vol.14Issue(5)：1703-1718,16.

食品科学与人类健康（英文）2025，Vol.14Issue(5)：1703-1718,16.DOI:10.26599/FSHW.2024.9250249

Albumen/gelatin bio-inks preparation in 3D bio-printing for in situ tissue culture of cultured meat

Xiang Guo ¹Feng Yang ²Yu Qi ²Yingying Li ²Shouwei Wang ²Baohua Kong³

作者信息

1. China Meat Research Center,Beijing 100068,China||College of Food Science,Northeast Agricultural University,Harbin 150030,China
2. China Meat Research Center,Beijing 100068,China
3. College of Food Science,Northeast Agricultural University,Harbin 150030,China
折叠

摘要

关键词

3D bio-printing/Bio-ink/Tissue culture/Protein interaction

Key words

3D bio-printing/Bio-ink/Tissue culture/Protein interaction

引用本文复制引用

Xiang Guo,Feng Yang,Yu Qi,Yingying Li,Shouwei Wang,Baohua Kong..Albumen/gelatin bio-inks preparation in 3D bio-printing for in situ tissue culture of cultured meat[J].食品科学与人类健康（英文）,2025,14(5):1703-1718,16.

基金项目

This work was funded under the National key research and development plan(2021YFC2101400),Chinese Academy of Engineering Strategic Research and Consulting Project(2023-XZ-79,2022-30-19),National Natural Science Foundation of China(22005019). （2021YFC2101400）

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