Characterization of gelatin/zein nanofibers by hybrid electrospinning-Reference-Cited by-同舟云学术

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Characterization of gelatin/zein nanofibers by hybrid electrospinning

Published:2018-02 Issue: Volume:75 Page:72-80
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Deng Lingli,Zhang Xi,Li Yang,Que Fei,Kang Xuefan,Liu Yuyu,Feng Fengqin,Zhang Hui

Funder

National Natural Science Foundation of China

National High Technology Research and Development Project of China

Zhejiang Provincial Public Welfare Technology Research Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

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

2. Evaluation of electrospun PCL/gelatin nanofibrous scaffold for wound healing and layered dermal reconstitution;Chong;Acta Biomaterialia,2007

3. Formation and mechanism of superhydrophobic/hydrophobic surfaces made from amphiphiles through droplet-mediated evaporation-induced self-assembly;Dong;Journal of Physical Chemistry B,2015

4. Use of the electrohydrodynamic process to develop active/bioactive bilayer films for food packaging applications;Fabra;Food Hydrocolloids,2016

5. Alternative reaction mechanism for the cross-linking of gelatin with glutaraldehyde;Farris;Journal of Agricultural and Food Chemistry,2009

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