Investigation into Potential Allergenicity and Digestion-Resistant Linear Epitopes of Fish Skin Gelatin in Cell-Cultured Meat Scaffolds-Reference-Cited by-同舟云学术

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Investigation into Potential Allergenicity and Digestion-Resistant Linear Epitopes of Fish Skin Gelatin in Cell-Cultured Meat Scaffolds

Published:2024-06-17 Issue:26 Volume:72 Page:14922-14940
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Shuya¹,Lin Songyi¹²^ORCID,Liu Kexin¹,Jia Shuqi¹,Liu Qiaozhen¹,Sun Na¹²^ORCID

Affiliation:

1. SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China

2. Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, P. R. China

Funder

National Key Research and Development Program of China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c02336

Reference47 articles.

1. Technological and structural aspects of scaffold manufacturing for cultured meat: recent advances, challenges, and opportunities

2. Plant-based and cell-based approaches to meat production

3. Tissue-like cultured fish fillets through a synthetic food pipeline

4. 3D‐Printed Prolamin Scaffolds for Cell‐Based Meat Culture

5. Recent advances of natural biopolymeric culture scaffold: synthesis and modification

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