Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers-Reference-Cited by-同舟云学术

Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers

Published:2019-08 Issue: Volume:93 Page:206-214
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kutzli Ines,Gibis Monika^ORCID,Baier Stefan K.,Weiss Jochen

Funder

IGF

Industrial Collective Research

German Ministry of Economic Affairs and Energy

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

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5. Baier, S., Given, P., Kanjanapongkul, K., & Weiss, J. (2013). Formation of conjugated protein by electrospinning. US patent number US 20130264731 A1. In.

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