Development of pea protein-derived 3D foam scaffolds cross-linked with heat and tannic acid for cellular agriculture applications.

Woo-Ju Kim, Yoonbin Kim, Begum Koysuren, Nitin Nitin

Abstract read

In one paragraph

Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Mild thermal unfolding of pea protein enhances curcumin binding and interfacial properties of the resulting complexes.Food chemistry: X · 2026
Article

4 · The record

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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Woo-Ju KimDepartment of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul, 01811, Republic of Korea.

Yoonbin KimDepartment of Food Science and Technology, University of California-Davis, Davis, CA, 95616, USA.

Begum KoysurenDepartment of Food Science and Technology, University of California-Davis, Davis, CA, 95616, USA.

Nitin NitinDepartment of Food Science and Technology, University of California-Davis, Davis, CA, 95616, USA.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Plant protein-based, 3D-structured scaffolds that mimic the mechanical properties of conventional meat products while supporting cytocompatibility and cellular growth are essential for developing alternative meat products. This study evaluates the development of pea protein isolate (PPI)-derived 3D foam scaffolds for cellular agriculture using heat and tannic acid (TA) as cross-linking agents. Infrared (IR) spectroscopy and scanning electron microscopy (SEM) analyses demonstrated the effects of thermal and TA treatments on the cross-linking of the proteins and microstructure of the PPI foam scaffold. Textural profile analysis (TPA) revealed that the mechanical properties of the fabricated scaffolds are comparable to those of conventional meats and meat analogues, and the addition of TA increased the hardness and reduced the cohesion of the scaffold. The result of the

Indexed as

Alternative meatCross-linkingCultivated meatPea protein isolateScaffoldTannic acid

Identifiers

PMID40757244

DOI10.1016/j.crfs.2025.101155

PMCPMC12314388

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.