Milae Lee

Oct 23, 2024 | nature.com | Woojin Choi |Utkarsh Mangal |Jae-Hun Yu |Taesuk Jun |Moonhyun Choi |Milae Lee | +6 more

AbstractMedical plastic-appliance-based healthcare services, especially in dentistry, generate tremendous amounts of plastic waste. Given the physiological features of our mouth, it is desirable to substitute dental care plastics with viscoelastic and antimicrobial bioplastics. Herein, we develop a medical-grade and sustainable bioplastic that is viscoelastic enough to align the tooth positions, resists microbial contamination, and exhibits recyclable life cycles.

Jul 8, 2024 | nature.com | Milae Lee |Woojin Choi |Jeong Min Lee

AbstractCultured meat is emerging as a new type of food that can provide animal protein in a sustainable way. Many previous studies employed various types of scaffolds to develop cultured meat with similar properties to slaughtered meat. However, important properties such as flavor were not discussed, even though they determine the quality of food.

Apr 26, 2024 | science.org | Byeong-Su Kim |Woojin Choi |Bridget Waas |Virginia Byers Kraus |Liqi Li |Milae Lee | +13 more

Research Article MATERIALS SCIENCE Woojin Choi https://orcid.org/0000-0002-5886-8836, Milae Lee https://orcid.org/0000-0003-0569-0365, [...] , Hyungseok Yong https://orcid.org/0000-0003-1176-4092, Deokjae Heo, [...] , Taesuk Jun https://orcid.org/0000-0001-5178-2477, Hanwook Ryu https://orcid.org/0009-0002-7354-9400, Ji-Yeong Kim https://orcid.org/0000-0002-8920-5170, Dingyun Cui https://orcid.org/0009-0005-0264-8657, Du Yeol Ryu https://orcid.org/0000-0002-0929-7934, [...] , Sang-Young Lee...

Jan 1, 2024 | nature.com | Milae Lee |Woojin Choi |Jeong Min Lee |Ki Hyun Yoo |Geul Bang |Heeyoun Hwang | +2 more

AbstractResearch on cultured meat has primarily focused on the mass proliferation or differentiation of muscle cells; thus, the food characteristics of cultured meat remain relatively underexplored. As the quality of meat is determined by its organoleptic properties, cultured meat with similar sensory characteristics to animal-derived meat is highly desirable.