Electrospinning of food-grade nanofibers from cellulose acetate and egg albumen blends

Journal of Food Engineering

Volumn 98, Issue 3, 2010, Pages 370-376

  Wongsasulak, Saowakon ^a   Patapeejumruswong, Manashuen ^a   Weiss, Jochen ^b   Supaphol, Pitt ^c   Yoovidhya, Tipaporn ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b UNIVERSITY OF HOHENHEIM   (Germany)

^c CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Biomaterial; Cellulose acetate; Egg albumen; Electrospinning; Nanofibers

Indexed keywords

BLEND FIBERS; BLEND RATIOS; BLEND SOLUTION; CELLULOSE ACETATES; CONTROLLED RELEASE; EGG ALBUMEN; ELECTRICAL CONDUCTIVITY; ELECTROSPINNING TECHNIQUES; ELECTROSPUNS; FOURIER TRANSFORMED INFRARED SPECTROSCOPY; IN-VIVO; MASS PERCENTAGE; MIXED SOLVENT; NATURAL FOOD; NUTRACEUTICALS; SCANNING ELECTRON MICROSCOPIC; SOLUTION PROPERTY; TWEEN-40;

BIOPOLYMERS; CELLULOSE; CELLULOSE FILMS; ELECTRIC CONDUCTIVITY; ELECTROSPINNING; FORMIC ACID; GRAVIMETRIC ANALYSIS; INFRARED SPECTROSCOPY; NANOFIBERS; ORGANIC ACIDS; SURFACE ACTIVE AGENTS; SURFACE PROPERTIES; SURFACE TENSION;

TEXTILE BLENDS;

ALBUMINS; CELLULOSE ACETATE; CONDUCTIVITY; EGGS; FORMIC ACID; GRAVIMETRY; INFRARED SPECTROSCOPY; SPINNING; SURFACE PROPERTIES; SURFACE TENSION; SURFACTANTS; TEXTILES;

EID: 76749172081     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.01.014     Document Type: Article

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