Development of Biomimetic Edible Scaffolds for Cultured Meat Based on the Traditional Freeze-Drying Method for <i>Ito-Kanten</i> (Japanese Freeze-Dried Agar)

Development of Biomimetic Edible Scaffolds for Cultured Meat Based on the Traditional Freeze-Drying Method for <i>Ito-Kanten</i> (Japanese Freeze-Dried Agar)

In this study, we aimed to develop soy protein-derived edible porous hydrogel scaffolds for cultured meat based on mechanical anisotropy to mimic the physical and biochemical properties of muscle tissues. Based on the traditional Japanese <i>Ito-Kanten</i> (thread agar) freeze–thaw proce...

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Bibliographic Details
Main Authors: Ping Xia, Hiroki Miyajima, Satoshi Fujita
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Gels
Subjects:
soy protein isolate
carrageenan
sodium alginate
cryogel
anisotropy
cultured meat
Online Access:https://www.mdpi.com/2310-2861/11/4/299
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