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Mesh-like Elastin Scaffolds in Basement Membrane Regulate the Culinary Diversity and Edible Quality of Subcutaneous Adipose Tissue
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DOI：10.1016/j.eng.2026.06.018.png)
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Abstract
En 中文
• Mesh-like elastin was found to be existed in the basement membrane of SAT. • A normalized thermal treatment was constructed based on representative SAT-based cuisines. • Dynamic stiffness-elasticity (COL4-elastin) balance determines the texture of SAT. • The decisive factors of greasy sensation in SAT-based products were elucidated.
Keywords:
Subcutaneous adipose tissue
Extracellular matrix
Elastin
Collagen
Viscoelasticity
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