Preparation and structural characterization of pullulan and whey protein isolate-based electrospun nanofiber-Reference-Cited by-同舟云学术

Preparation and structural characterization of pullulan and whey protein isolate-based electrospun nanofiber

Published:2023-12 Issue: Volume:56 Page:103218
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Ali Khubaib^ORCID,Jiang Bo,Chen Jingjing,Ashraf Waqas^ORCID,Tahir Assam Bin^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference41 articles.

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3. Optimization of extraction process and estimation of flavonoids from fenugreek using green extracting deep eutectic solvents coupled with ultrasonication;Ashraf;Food and Bioprocess Technology,2023

4. Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat-pumpkin flour bread;Ashraf;Journal of Food Processing and Preservation,2020

5. Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system;Borba;Small Ruminant Research,2022

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