Food chemistryHydrogelsPrintingThree-DimensionalAnimalsAlginates
Multi-network crosslinked plant-based hydrogels with enhanced mechanical performance for 3D-printed edible cartilage analogues.
Yifei Liu, Jiaojiao Zhang, Tianqi Jiang, Yiqiang Dai, Xiudong Xia, Mingsheng Dong
Published: 202610.1016/j.foodchem.2025.147688
Abstract
Biomimicking plant-based cartilage structures is essential for improving the texture of plant-based meat. This study developed a triple-crosslinked hydrogel using soy protein isolate (SPI), sodium alginate (SA), and curdlan (Cur) via transglutaminase…
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