Development and characterization of food-grade electrospun fibers from amaranth protein and pullulan blends

Food Research International

Volumn 54, Issue 1, 2013, Pages 667-674

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

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

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

Author keywords

Amaranth protein; API; Electrospinning; Encapsulation; Pullulan; Ultrathin fibers

Indexed keywords

API; CARBOHYDRATE POLYMERS; CHAIN ENTANGLEMENTS; ELECTROSPUN FIBERS; FIBER COMPOSITION; MOLECULAR ORGANIZATION; PULLULANS; ULTRA-THIN;

ELECTROSPINNING; ENCAPSULATION; FIBERS; POLYMER BLENDS; PROTEINS; SURFACE ACTIVE AGENTS;

TEXTILE BLENDS;

EID: 84883531838     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.055     Document Type: Article

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