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Antioxidant water-resistant fish gelatin nanofibers: A comparative analysis of fructose and citric acid crosslinking and investigation of chlorogenic acid release kinetics

  • Published:2024-05 Issue: Volume:150 Page:109696
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Estevez-Areco SantiagoORCID,Goyanes SilviaORCID,Garrigós María CarmenORCID,Jiménez AlfonsoORCID

Funder

Secretaría de Ciencia y Técnica, Universidad de Buenos Aires

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional De Promoción Científica Y Tecnológica

Agencia Nacional de Promoción Científica y Tecnológica

Ministerio de Ciencia e Innovación

Gobierno de España Ministerio de Ciencia e Innovación

Universidad de Buenos Aires

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference69 articles.

1. Electrospinning proteins for wound healing purposes: Opportunities and challenges;Akhmetova;Pharmaceutics,2020

2. Current advances in electrospun gelatin-based scaffolds for tissue engineering applications;Aldana;Intern J Pharmaceutics,2017

3. Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications;Alehosseini;Food Hydrocolloids,2019

4. A review of gelatin: Properties, sources, process, applications, and commercialisation;Alipal;Materials Today: Proceedings,2021

5. Recent advances in electrospinning of nanofibers from bio-based carbohydrate polymers and their applications;Angel;Trends in Food Science & Technology,2022
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