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Trends in Food Science & Technology|March 4, 2020
Prospects and challenges for cell-cultured fat as a novel food ingredientKyle D Fish, Natalie R Rubio, Andrew J Stout, et al.
Biomaterials|May 9, 2022
3D porous scaffolds from wheat glutenin for cultured meat applicationsNing Xiang, John S K Yuen, Andrew J Stout, et al.
Scientific Reports|July 31, 2024
Chemical and sensory analyses of cultivated pork fat tissue as a flavor enhancer for meat alternativesEmily T Lew, John S K Yuen, Kevin L Zhang, et al.
ACS Biomaterials Science & Engineering|January 16, 2024
Cultivated Meat from Aligned Muscle Layers and Adipose Layers Formed from Glutenin FilmsYa Yao, John S K Yuen, Ryan Sylvia, et al.
Proceedings of the National Academy of Sciences of the United States of America|January 25, 2022
Conformation-driven strategy for resilient and functional protein materialsXuan Mu, John S K Yuen, Jaewon Choi, et al.
Communications Biology|June 2, 2022
Simple and effective serum-free medium for sustained expansion of bovine satellite cells for cell cultured meatAndrew J Stout, Addison B Mirliani, Miriam L Rittenberg, et al.
Biomaterials|July 15, 2022
Edible films for cultivated meat productionNing Xiang, Ya Yao, John S K Yuen, et al.
Scientific Reports|March 29, 2023
Continuous fish muscle cell line with capacity for myogenic and adipogenic-like phenotypesMichael K Saad, John S K Yuen, Connor M Joyce, et al.
ACS Synthetic Biology|May 5, 2023
Immortalized Bovine Satellite Cells for Cultured Meat ApplicationsAndrew J Stout, Miles J Arnett, Kristin Chai, et al.
Frontiers in Nutrition|October 30, 2025
Modulation of nutritional composition and aroma volatiles in cultivated pork fat by culture media supplementationNatsu Sugama, Emily T Lew, Camilo Riquelme-Guzmán, et al.
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