The effect of increasing honey concentration on the properties of the honey/polyvinyl alcohol/chitosan nanofibers

Materials Science and Engineering C

Volumn 67, Issue , 2016, Pages 276-284

  Sarhan, Wessam A ^a   Azzazy, Hassan M E ^a   El Sherbiny, Ibrahim M ^b  

^a The American University in Cairo   (Egypt)

^b 6th of October City   (Egypt)

Author keywords

Antibacterial activity; Biomaterials; Honey chitosan nanofibers; Porosity; Swelling

Indexed keywords

BIOMATERIALS; CROSSLINKING; ESCHERICHIA COLI; FOOD PRODUCTS; POROSITY; SWELLING; TISSUE ENGINEERING;

ANTI-BACTERIAL ACTIVITY; CHITOSAN NANOFIBERS; CRYSTALLINITIES; DEGRADATION BEHAVIOR; ELECTROSPUN NANOFIBERS; MERCURY POROSIMETERS; STAPHYLOCOCCUS AUREUS; THERMAL BEHAVIORS;

NANOFIBERS;

ANTIINFECTIVE AGENT; CHITOSAN; NANOFIBER; POLYVINYL ALCOHOL;

CHEMISTRY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; HONEY; POROSITY; TEMPERATURE; THERMOGRAVIMETRY; ULTRASTRUCTURE; X RAY DIFFRACTION;

ANTI-BACTERIAL AGENTS; CALORIMETRY, DIFFERENTIAL SCANNING; CHITOSAN; CRYSTALLIZATION; HONEY; NANOFIBERS; POLYVINYL ALCOHOL; POROSITY; TEMPERATURE; THERMOGRAVIMETRY; X-RAY DIFFRACTION;

EID: 84969523543     PISSN: 09284931     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.msec.2016.05.006     Document Type: Article

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