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Nature Communications|December 9, 2020
Plant-based and cell-based approaches to meat productionNatalie R Rubio, Ning Xiang, David L KaplanBiomaterials|May 9, 2022
3D porous scaffolds from wheat glutenin for cultured meat applicationsNing Xiang, John S K Yuen, Andrew J Stout, et al.ACS Biomaterials Science & Engineering|January 6, 2021
In Vitro Insect Muscle for Tissue Engineering ApplicationsNatalie R Rubio, Kyle D Fish, Barry A Trimmer, et al.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.Progress in Polymer Science|March 29, 2021
Recent Advances in 3D Printing with Protein-Based InksXuan Mu, Francesca Agostinacchio, Ning Xiang, et al.ACS Biomaterials Science & Engineering|August 17, 2022
In vitro Insect Fat Cultivation for Cellular Agriculture ApplicationsSophia M Letcher, Natalie R Rubio, Reina N Ashizawa, et al.Biomaterials|July 15, 2022
Edible films for cultivated meat productionNing Xiang, Ya Yao, John S K Yuen, et al.Macromolecular Bioscience|September 9, 2010
Functionalization of silk fibroin with NeutrAvidin and biotinXiaoqin Wang, David L KaplanThe European Journal of Neuroscience|August 8, 2021
On the prediction of neuronal microscale topology descriptors based on mesoscale recordingsMattia Bonzanni, David L KaplanCurrent Opinion in Biotechnology|December 22, 2015
Recombinant protein blends: silk beyond natural designNina Dinjaski, David L KaplanPageof 127