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Research on organized method and regulatory mechanism of cell cultured meat based on modified silk

Feng Yang Haijuan Hu Yingying Li Shilei Li Wenting Liu Yu Qi Shouwei Wang

Food Science and Human Wellness2025，Vol.14Issue(9)：P.3636-3657,22.

Food Science and Human Wellness2025，Vol.14Issue(9)：P.3636-3657,22.DOI:10.26599/FSHW.2024.9250222

Research on organized method and regulatory mechanism of cell cultured meat based on modified silk

Feng Yang ¹Haijuan Hu ²Yingying Li ³Shilei Li ²Wenting Liu ³Yu Qi ³Shouwei Wang¹

作者信息

1. China Meat Research Center,Beijing 100068,China Beijing Institute of Food Science,Beijing 100068,China
2. Beijing Institute of Food Science,Beijing 100068,China
3. China Meat Research Center,Beijing 100068,China
折叠

摘要

关键词

Modified silk protein/Organized cell culture/Cell proliferation/Regulatory mechanisms/Cell cultured meat production

分类

轻工业

引用本文复制引用

Feng Yang,Haijuan Hu,Yingying Li,Shilei Li,Wenting Liu,Yu Qi,Shouwei Wang..Research on organized method and regulatory mechanism of cell cultured meat based on modified silk[J].Food Science and Human Wellness,2025,14(9):P.3636-3657,22.

基金项目

funded under the National key research and development plan(2021YFC2101404) （2021YFC2101404）

Chinese Academy of Engineering Strategic Research and Consulting Project(2023-XZ-79,2022-30-19). （2023-XZ-79,2022-30-19）

Food Science and Human Wellness

ISSN：2097-0765

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