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Articles by Patrick A. Rühs
Freeze structuring unlocks minimal-processing strategies for legume texturization
Abstract Legumes are sustainable, nutrient-rich, and affordable, yet their potential remains underused because conventional food processing often fails to utilize the entire raw material or achieve desirable textures. Here, we demonstrate that whole-legume suspensions can be structured into gels with increased firmness and a distinct anisotropic architecture using directional freezing.
Reframing the substrate as an active process component in fungal solid-state fermentation of foods
Abstract Fungal solid-state fermentation can improve the nutritional quality of plant-based foods, yet most processes rely on substrates whose properties are inherited from raw materials rather than intentionally designed. This perspective addresses this limitation by reframing the substrate as an active process component.
Anisotropic Growth of Filamentous Fungi in Wood Hydrogel Composites Increases Mechanical Properties
Introduction Click to copy section linkSection link copied! Engineered living materials (ELMs) are composed of living cells integrated within a matrix, with the living cells capable of generating and modifying the matrix themselves. (1−4) The matrix is specifically fine-tuned to support the living cells, allowing them to perform functions such as metabolite production, stimulus-response, and the exhibition of desired mechanical properties.
3D printing of bacteria into functional complex materials
Despite recent advances to control the spatial composition and dynamic functionalities of bacteria embedded in materials, bacterial localization into complex three-dimensional (3D) geometries remains a major challenge. We demonstrate a 3D printing approach to create bacteria-derived functional materials by combining the natural diverse metabolism of bacteria with the shape design freedom of additive manufacturing.
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