Influence of the Maillard Reaction on Properties of Air-Assisted Electrospun Gelatin/Zein/Glucose Nanofibers
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DOI: 10.3390/foods12030451
Abstract: To develop biodegradable, sustainable, and environment-friendly functional food-packaging materials, gelatin/zein/glucose nanofibers were fabricated through air-assisted electrospinning and then crosslinked by the Maillard reaction under mild conditions (60 °C and 50% relative humidity) in this study.… read more here.
Keywords: maillard reaction; reaction; zein glucose; glucose nanofibers ... See more keywords