Controlled release of allyl isothiocyanate using soy protein and poly(lactic acid) electrospun fibers

Food Research International

Volumn 42, Issue 8, 2009, Pages 933-940

  Vega Lugo, Ana Cristina ^a   Lim, Loong Tak ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

AITC; Allyl isothiocyanate; Controlled release; Electrospinning; Poly(lactic acid) PLA; Soy protein isolate

Indexed keywords

AITC; ALLYL ISOTHIOCYANATE; CONTROLLED RELEASE; POLY(LACTIC ACID) PLA; SOY PROTEIN ISOLATE;

ATMOSPHERIC HUMIDITY; BODY FLUIDS; ELECTROSPINNING; ETHYLENE; FIBERS; LACTIC ACID; MOISTURE; MORPHOLOGY; ORGANIC ACIDS; POLYETHYLENE OXIDES; SCANNING ELECTRON MICROSCOPY;

TEXTILE BLENDS;

GLYCINE MAX;

EID: 67651001605     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.05.005     Document Type: Article

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