Characterization of the produced electrospun fish gelatin nanofiber containing fucoxanthin-Reference-Cited by-同舟云学术

Characterization of the produced electrospun fish gelatin nanofiber containing fucoxanthin

Published:2022-11-05 Issue:3 Volume:32 Page:329-339
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Azarshah Aida,Moosavi-Nasab Marzieh,Khorram Mohammad,Babaei Sedigheh^ORCID,Oliyaei Najmeh

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-022-01197-7.pdf

Reference34 articles.

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3. Aliakbarshirazi S, Talebian A. Electrospun gelatin nanofibrous scaffolds for cartilage tissue engineering. Materials Today: Proceedings. 4:7059-7064 (2017)

4. Anvari M, Joyner HS. Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions. Food Research International. 102: 1-7 (2017)

5. Ardekani NT, Khorram M, Zomorodian K, Yazdanpanah S, Veisi H, Veisi H. Evaluation of electrospun poly (vinyl alcohol)-based nanofiber mats incorporated with Zataria multiflora essential oil as potential wound dressing. International Journal of Biological Macromolecules. 125: 743-750 (2019)

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