Electrospinning of food proteins and polysaccharides
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DOI: 10.1016/j.foodhyd.2016.10.022
Abstract: Nano-microfibrous structures of biopolymers with a wide range of compositions, morphologies, mechanical properties and bioactivities could be developed using electrospinning technology. This review focuses on the processing, properties, functionalization and potential applications of electrospun biopolymers.… read more here.
Keywords: proteins polysaccharides; food proteins; food; electrospinning food ... See more keywords