3D Porous Edible Scaffolds from Rye Secalin for Cell-Based Pork Fat Tissue Culturing
Lingshan Su,
Linzhi Jing,
Shunjiang Zeng
et al.
Abstract:Cellular agriculture holds hope for a sustainable alternative to conventional meat, yet multiple technical challenges remain. These include the large-scale production of edible scaffolds and culturing methods for fat tissues, which are key to meat texture, flavor, and nutritional values. Herein. we disclose our method in the facile fabrication of sponge-like plant protein scaffolds by applying commercial sugar cubes as highly permeable templates. The prepared secalin scaffolds feature a high porosity of 85− 90… Show more
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