Preparation of Porous Cell-Cultured Meat Scaffolds from Baijiu Jiuzao Prolamin and Gellan Gum Using Bubble Template Method

In this study, using a bubble templating method, we prepared PBJ-GG composite gels based on the high-foaming prolamin from Baijiu Jiuzao (PBJ) previously developed by our team and gellan gum (GG) to construct porous scaffolds with uniform interconnected pores. The compatibility of the scaffolds with...

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Détails bibliographiques

Auteur principal:	XUE Siyao, CHEN Zhaoshi, MI Si, FAN Bei, TONG Yanan, LIU Liya, WANG Fengzhong
Format:	Artigo
Langue:	Inglês
Publié:	China Food Publishing Company 2026-06-01
Collection:	Shipin Kexue
Sujets:	cell-cultured meat; three-dimensional porous scaffold; prolamin from baijiu jiuzao; gellan gum; polysaccharide-protein composite gel
Accès en ligne:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-11-005.pdf
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