Production of sodium alginate-gelatin composite hydrogel-based 3D cultured fat with low cholesterol and high polyunsaturated fatty acids

Liu, Shiqi; Hua, Shiyuan; Gu, Xin; Cai, Peiran; Zhou, Yanbing; Wang, Yizhen; Zhou, Min; Shan, Tizhong

doi:10.1016/j.foodhyd.2024.110156

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2024.110156

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Production of sodium alginate-gelatin composite hydrogel-based 3D cultured fat with low cholesterol and high polyunsaturated fatty acids

Shiqi Liu,

Shiyuan Hua,

Xin Gu

et al.

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Cited by 3 publications

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Guan,

Fei,

Wang

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Food Hydrocolloids

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Engineered streaky pork by 3D co-printing and co-differentiation of muscle and fat cells

Guan,

Fei,

Wang

et al. 2025

Food Hydrocolloids

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The nutritional paradigm of cultivated meat: Bridging science and sustainability

Lim,

Suntornnond,

Choudhury

2025

Trends in Food Science & Technology

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A Review of Modified Gelatin: Physicochemical Properties, Modification Methods, and Applications in the Food Field

Zhang,

Li,

Chen

et al. 2024

J. Agric. Food Chem.

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Gelatin is a significant multifunctional biopolymer that is widely utilized as a component in food, pharmaceuticals, and cosmetics. Numerous functional qualities are displayed by gelatin, such as its exceptional film-forming ability, gelling qualities, foaming and emulsifying qualities, biocompatibility and biodegradable qualities. Due to its unique structural, physicochemical, and biochemical characteristics, which enhance nutritional content and health benefits as well as the stability, consistency, and elasticity of food products, gelatin is utilized extensively in the food business. Additionally, gelatin has demonstrated excellent performance in encapsulating, delivering, and releasing active ingredients. Gelatin’s various modifications, such as chemical, enzymatic, and physical processes, were analyzed to assess their impact on gelatin structures and characteristics. Hopefully, gelatin will be more widely used in various applications after modification using suitable methods.

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Production of sodium alginate-gelatin composite hydrogel-based 3D cultured fat with low cholesterol and high polyunsaturated fatty acids

Cited by 3 publications

References 57 publications

Engineered streaky pork by 3D co-printing and co-differentiation of muscle and fat cells

Engineered streaky pork by 3D co-printing and co-differentiation of muscle and fat cells

The nutritional paradigm of cultivated meat: Bridging science and sustainability

A Review of Modified Gelatin: Physicochemical Properties, Modification Methods, and Applications in the Food Field

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