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...

Ausführliche Beschreibung

Bibliografische Detailangaben

1. Verfasser:	XUE Siyao, CHEN Zhaoshi, MI Si, FAN Bei, TONG Yanan, LIU Liya, WANG Fengzhong
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	China Food Publishing Company 2026-06-01
Schriftenreihe:	Shipin Kexue
Schlagworte:	cell-cultured meat; three-dimensional porous scaffold; prolamin from baijiu jiuzao; gellan gum; polysaccharide-protein composite gel
Online-Zugang:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-11-005.pdf
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