Electrospinning of food proteins and polysaccharides-Reference-Cited by-同舟云学术

Electrospinning of food proteins and polysaccharides

Published:2017-07 Issue: Volume:68 Page:53-68
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Mendes Ana C.,Stephansen Karen,Chronakis Ioannis S.

Funder

Danish Strategic Research Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference208 articles.

1. Development and characterization of food-grade electrospun fibers from amaranth protein and pullulan blends;Aceituno-Medina;Food Research International,2013

2. 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

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. Semi-interpenetrating network (sIPN) gelatin nanofiber scaffolds for oral mucosal drug delivery;Aduba;Acta Biomaterialia,2013

5. Encapsulation of folic acid and its stability in sodium alginate-pectin-poly(ethylene oxide) electrospun fibres;Alborzi;Journal of Microencapsulation,2012

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