Tofu has captivated researchers' attention due to its distinctive texture and enrichment in nutritional elements, predominantly soybean protein. Coagulants play a critical role in promoting coagulation during tofu production, directly influencing its texture, quality, and physicochemical characteristics. Currently, the impact of coagulant characteristics on coagulation, as well as the underlying mechanisms, remain unclear.
View Article and Find Full Text PDFSupramolecular hydrogels are promising biomaterials for cell culture in 2-D and 3-D environments. Inspired by the chemical structure of collagen, which bears the repeating tripeptide of glycine-Xaa-4R-hydroxyproline (GXO; Xaa is any one of the natural amino acids), we designed and synthesized a small library of supramolecular hydrogelators (a total of 6). We found that four of the hydrogels were suitable for NIH 3T3 cell culture in the 2-D environments.
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