Electrospinning of food proteins and polysaccharides

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Nano-microfibrous structures of biopolymers with a wide range of compositions, morphologies, mechanical properties and bioactivities could be developed using electrospinning technology. This review focuses on the processing, properties, functionalization and potential applications of electrospun biopolymers. Biopolymers include proteins (gelatin, collagen, elastin, silk, soy zein, gliadin, hordein, amaranth, casein, wheat, whey, marine sources proteins), and polysaccharides (chitosan, starch, alginate, cellulose and cellulose derivatives, pullulan, dextran, cyclodextrins).
Original languageEnglish
JournalFood Hydrocolloids
Pages (from-to)53-68
Publication statusPublished - 2017


  • Electrospinning
  • Biopolymers
  • Proteins
  • Polysaccharides
  • Nanofibers
  • Microfibers

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