Electrospinning of food proteins and polysaccharides

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

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
Volume68
Pages (from-to)53-68
ISSN0268-005X
DOIs
Publication statusPublished - 2017

Keywords

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

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