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Rachael E. Enfield, Janam K. Pandya, Jiakai Lu, David Julian McClements & Amanda J. Kinchla. (2023) The future of 3D food printing: Opportunities for space applications. Critical Reviews in Food Science and Nutrition 63:29, pages 10079-10092.
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Fuguo Liu, Moting Li, Qiankun Wang, Jun Yan, Shuang Han, Cuicui Ma, Peihua Ma, Xuebo Liu & David Julian McClements. (2023) Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition. Critical Reviews in Food Science and Nutrition 63:23, pages 6423-6444.
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Ee Theng Ng, Satnam Singh, Wee Swan Yap, Shi Hua Tay & Deepak Choudhury. (2023) Cultured meat - a patentometric analysis. Critical Reviews in Food Science and Nutrition 63:16, pages 2738-2748.
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Anuj Kumar, Ankur Sood & Sung Soo Han. (2023) Technological and structural aspects of scaffold manufacturing for cultured meat: recent advances, challenges, and opportunities. Critical Reviews in Food Science and Nutrition 63:5, pages 585-612.
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Yan Kong, Linzhi Jing & Dejian Huang. (2022) Plant proteins as the functional building block of edible microcarriers for cell-based meat culture application. Critical Reviews in Food Science and Nutrition 0:0, pages 1-11.
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Abdo Hassoun, Alaa El-Din Bekhit, Anet Režek Jambrak, Joe M. Regenstein, Farid Chemat, James D. Morton, María Gudjónsdóttir, María Carpena, Miguel A. Prieto, Paula Varela, Rai Naveed Arshad, Rana Muhammad Aadil, Zuhaib Bhat & Øydis Ueland. (2022) The fourth industrial revolution in the food industry—part II: Emerging food trends. Critical Reviews in Food Science and Nutrition 0:0, pages 1-31.
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Jasmine Si Han Seah, Satnam Singh, Lay Poh Tan & Deepak Choudhury. (2022) Scaffolds for the manufacture of cultured meat. Critical Reviews in Biotechnology 42:2, pages 311-323.
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Margherita Pallaoro, Silvia Clotilde Modina, Andrea Fiorati, Lina Altomare, Giorgio Mirra, Paola Scocco & Alessia Di Giancamillo. (2023) Towards a More Realistic In Vitro Meat: The Cross Talk between Adipose and Muscle Cells. International Journal of Molecular Sciences 24:7, pages 6630.
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Jonathan David Blutinger, Christen Cupples Cooper, Shravan Karthik, Alissa Tsai, Noà Samarelli, Erika Storvick, Gabriel Seymour, Elise Liu, Yorán Meijers & Hod Lipson. (2023) The future of software-controlled cooking. npj Science of Food 7:1.
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Ezgi Pulatsu & Chibuike Udenigwe. (2023) Perspectives, analyses, and progress in additive manufacturing of food. Physics of Fluids 35:3.
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Anshuman Singh, Vinod Kumar, Suraj Kumar Singh, Jalaj Gupta, Manoj Kumar, Devojit Kumar Sarma & Vinod Verma. (2022) Recent advances in bioengineered scaffold for in vitro meat production. Cell and Tissue Research 391:2, pages 235-247.
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Syed Sayeed Ahmad, Hee Jin Chun, Khurshid Ahmad, Sibhghatulla Shaikh, Jeong Ho Lim, Shahid Ali, Sung Soo Han, Sun Jin Hur, Jung Hoon Sohn, Eun Ju Lee & Inho Choi. (2023) The roles of growth factors and hormones in the regulation of muscle
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Hongyun Lu, Keqin Ying, Ying Shi, Donghong Liu & Qihe Chen. (2022) Bioprocessing by Decellularized Scaffold Biomaterials in Cultured Meat: A Review. Bioengineering 9:12, pages 787.
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Shahida Anusha Siddiqui, Nur Alim Bahmid, Ikawati Karim, Taha Mehany, Alexey Alekseevich Gvozdenko, Andrey Vladimirovich Blinov, Andrey Ashotovich Nagdalian, Muhammad Arsyad & Jose M. Lorenzo. (2022) Cultured meat: Processing, packaging, shelf life, and consumer acceptance. LWT 172, pages 114192.
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Dayi Jeong, Jeong Wook Seo, Hong‐Gu Lee, Woo Kyung Jung, Yong Ho Park & Hojae Bae. (2022) Efficient Myogenic/Adipogenic Transdifferentiation of Bovine Fibroblasts in a 3D Bioprinting System for Steak‐Type Cultured Meat Production. Advanced Science 9:31, pages 2202877.
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