The scaffold proved worthy for your next lab-cultured burger. The cellulose grown on brewing waste was similar in its texture ...

The leftovers from brewing beer may soon play a surprising role in the future of food. According to new research from ...

When manufacturing cellulose-based products, challenges, such as the high melting point of cellulose, make it impossible for it to be melted without decomposition. Thus, shaping cellulose materials ...

A new study tests whether spent yeast from breweries can supply cellulose scaffolds that support lab-grown meat production.

WEST LAFAYETTE, Ind. - Purdue researchers have discovered the structure of the enzyme that makes cellulose, a finding that could lead to easier ways of breaking down plant materials to make biofuels ...

Polybion completes full-cycle venture with one of Mexico’s leading pension funds while nonprofit Drip by Drip teams with Eco ...

Crystalline cellulose structures are known to have great strength compared to their weight, but quantifying this on the nanostructural level has been difficult, especially when it comes to ...

Yeast left over from brewing beer can be transformed into edible ‘scaffolds’ for cultivated meat – sometimes known as lab-grown meat – which could offer a more sustainable, cost-effective alternative ...

Three-dimensional (3D) printing has a significant role in membrane production for water purification and bio-separation, with capacity to create new and cleverly designed structures. The researchers ...

Researchers experimented with different combinations of zwitterionic molecules to produce a solvent that is liquid below 100°C and very effective at breaking down cellulose. This research may lead to ...