Electrospinning and electrospraying technologies for food applications
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Publisher
Elsevier
Reference220 articles.
1. Photoprotection of folic acid upon encapsulation in food-grade amaranth (Amaranthus hypochondriacus L.) protein isolate—Pullulan electrospun fibers;Aceituno-Medina;LWT—Food Science and Technology,2014
2. Development and characterization of food-grade electrospun fibers from amaranth protein and pullulan blends;Aceituno-Medina;Food Research International,2013
3. Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers;Aceituno-Medina;Journal of Functional Foods,2015
4. Release of folic acid from sodium alginate-pectin-poly(ethylene oxide) electrospun fibers under in vitro conditions;Alborzi;LWT—Food Science and Technology,2014
5. Electrospinning of sodium alginate-pectin ultrafine fibers;Alborzi;Journal of Food Science,2010
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5. Electrospun plant protein-based nanofibers in food packaging;Food Chemistry;2024-01
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