Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material
Author:
Affiliation:
1. Department of Food Engineering Middle East Technical University Ankara Turkey
2. Department of Food Technology Çanakkale Onsekiz Mart University Çanakkale Turkey
3. Department of Physics Gazi University Ankara Turkey
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Publisher
Wiley
Subject
Pharmacology (medical)
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.90
Reference41 articles.
1. Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers
2. A novel electrospun hydroxypropyl methylcellulose/polyethylene oxide blend nanofibers: Morphology and physicochemical properties
3. A novel electrospun hydroxypropyl methylcellulose/polyethylene oxide blend nanofibers: Morphology and physicochemical properties
4. Fabrication of gallic acid loaded Hydroxypropyl methylcellulose nanofibers by electrospinning technique as active packaging material
5. Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material
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