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Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute

Food Science and Technology

Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute

F. Yen, J. Glusac, et al.

Discover a groundbreaking cultured meat platform developed by Feng-Chun Yen and colleagues that utilizes edible microcarriers and an innovative oleogel-based fat substitute. This research showcases two unique prototypes catering to diverse culinary experiences, heralding a new era in the commercial production of meat alternatives.

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