plant cell immobilization 1 topic · 1 source Science› Biotechnology and GeneticsFood BiotechnologyEntrapment of plant cells in gel matrices so that they are protected from physical damage. The cells are suspended in liquified droplets which are then allowed to harden. Commonly used matrices are alginates, agar or polyacrylamide.UN Food and Agriculture Organization — Glossary of Biotechnology for Food and Agriculture Cite