ArticleCurrent research in food science2024
Cellulose as a sustainable scaffold material in cultivated meat production.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed.
- A Comprehensive Review on Food-Grade Electrospinning of Natural Biopolymers for Cultivated Meat Applications.Foods (Basel, Switzerland) · 2026Review
- Diffusion of innovation in emerging food technologies: Adoption dynamics of cultured meat.Current research in food science · 2026Article
- Edible Scaffolds for Cultivated Meat Production.Advances in biochemical engineering/biotechnology · 2026Review
- Cultured chicken meat developed by structuring cellular spheroids on an edible bacterial nanocellulose bioscaffold.NPJ science of food · 2025Article
- Insights into the preparation, properties, application in food of polysaccharide-based edible films and coatings: An updated overview.Current research in food science · 2025Review
- Bacterial cellulose scaffolds derived from brewing waste for cultivated meat applications.Frontiers in nutrition · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The rapid progress in cultivated meat research has engendered considerable attention towards the edible scaffolding biomaterials employed in the production. Cellulose has the advantages in availability, edibility, animal-free origin, etc., which show its potential in wide fields. This review begins by presenting the fundamental physical and chemical properties of cellulose from different sources, including plant and bacterial cellulose. Subsequently, we summarize the application of cellulose especially in cultivated meat and tissue engineering. Furthermore, we explore various methods for preparing cellulose-based scaffolds for cultivated meat, encompassing five specific structural variations. In the end, associated with utilizing cellulose in cultivated meat production, we address several primary challenges surrounding to cell adhesion, scaling up, processibility and mechanical properties, and provide potential innovations. This review underscores the potential of cellulose as a versatile biomaterial in the cultivated meat industry and provides insight into addressing critical challenges for its integration.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.