Figure 2.

A) Representative measurements of the viscosity of the Chlorella vulgaris‐laden Alg‐MC bioinks immediately after preparation (fresh, W0) and at different time points of bioink storage at 4°C (W1–W4) at an increasing shear rate. The bioinks were brought to room temperature before measurement. B) Viscosity of the bioinks at a shear rate of 10 s⁻¹ (n = 3 of each of the two individual experiments, n = 6 in total; mean ± SD). C) Images of bioprinted scaffolds prepared from fresh (W0) and 1 to 4 weeks stored (W1–W4) bioinks (scale bars = 1 mm). ^** p < 0.01.