Shiro Kitano

This paper develops a liquid-liquid interfacial spinning method to create cell-laden, uniaxially aligned collagen fibres with mechanical properties comparable to tendon collagen and spider silk.

This study engineers high-fat cultivated tissues with authentic sensory properties by optimizing scaffolds, fatty acid delivery, and culture conditions to mimic Wagyu fat.

This study compares the characteristics of cultivated beef meat made from different beef types with their original meat, showing similarities and unique properties in fatty acid composition.