ArticleFood hydrocolloids2026
Impact of Whey Protein on the Physico-Mechanical Properties of Alginate Dialdehyde Scaffolds and Cell Adhesion for Cultivated Meat Applications.
Article in Food hydrocolloids, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed.
- The future of meat: innovations in production within an expanding and sustainable food system.Food science of animal resources · 2026Review
- From dairy by-product to cell feed: milk whey for serum-free media and scaffold development in cell-based food production.NPJ science of food · 2026Review
- Recent Advances in Marine-Derived Polysaccharide Hydrogels: Innovative Applications and Challenges in Emerging Food Fields.Polymers · 2025Review
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
This article highlights the advantages of incorporating whey protein conjugation into polysaccharide hydrogels to enhance cell adhesion for cultivated meat applications. Here we show, for the first time, that controlling Schiff-base bond formation between whey protein isolate (WPI) and alginate dialdehyde (AlgDA) created hydrogel materials with significant differences in physico-mechanical properties including equilibrium swell ratio, hydrolytic weight loss, axial stiffness, and strength. The newly formed bonds retain WPI within the hydrogel network and limit leaching of non-bound protein. In addition, AlgDA went through a secondary crosslinking step via the introduction of divalent cations. Immortalized bovine satellite cells (iBSCs) cultured on WPI-modified materials indicated higher metabolic activity and adhesion. The results show significant advantages of WPI to encourage cell adhesion and warrant further investigation for cultivated meat research and production.
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Registered trials
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 Socratic graph.