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Easy Manipulation of Architectures in Protein-based Hydrogels for Cell Culture Applications
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Influence of protein source and polysaccharide structuring agents on water immobilisation and gel properties of

Anna Stępień1, Aneta Koronowicz2, Ewelina Jamróz3

  • 1Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka St. 122, PL-30-149 Cracow, Poland.

Food Chemistry
|October 6, 2026
PubMed

Keywords:
DSCFurcellaranHydrocolloidsRheologyWhey proteinYeast protein

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