Investigation on the effect of alginate carboxymethylcellulose composition on the mechanical property of the scaffold for cultured meat application

• المؤلف الرئيسي: Lee, Soon Yang
• مؤلفون آخرون: Tan Lay Poh
• التنسيق: Final Year Project
• اللغة: English
• منشور في: Nanyang Technological University 2024
• الموضوعات: Engineering; Cultured meat; Hydrogel; Mechanotransduction; Adipogenesis; Rheology
• الوصول للمادة أونلاين: https://hdl.handle.net/10356/175389

Cultured meat is a developing technology to meet the increasing meat consumption of the growing population. In addition to reliving the strain on the food industry, it also provides a cleaner alternative to food production. However, for the cultured meat to be appealing to the wider consumers, or...