Development of novel ultrathin structures based in amaranth (Amaranthus hypochondriacus) protein isolate through electrospinning

Food Hydrocolloids

Volumn 31, Issue 2, 2013, Pages 289-298

  Aceituno Medina, Marysol ^a   Lopez Rubio, Amparo ^b   Mendoza, Sandra ^a   Lagaron, José María ^b  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Amaranth protein; Electrospinning; Encapsulation; Ultrathin structures

Indexed keywords

EID: 84870815942     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.11.009     Document Type: Article

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