Characterization of gelatin/zein nanofibers by hybrid electrospinning

Food Hydrocolloids

Volumn 75, Issue , 2018, Pages 72-80

  Deng, Lingli ^a   Zhang, Xi ^b   Li, Yang ^a   Que, Fei ^c   Kang, Xuefan ^a   Liu, Yuyu ^a   Feng, Fengqin ^a   Zhang, Hui ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b YUNNAN UNIVERSITY OF TRADITIONAL CHINESE MEDICINE   (China)

^c Zhejiang Economic and Trade Polytechnic   (China)

Author keywords

Electrospinning; Gelatin; Solvent resistance; Zein

Indexed keywords

CONTACT ANGLE; DIFFERENTIAL SCANNING CALORIMETRY; FIELD EMISSION MICROSCOPES; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BONDS; HYDROPHOBICITY; NANOFIBERS; SCANNING ELECTRON MICROSCOPY; SURFACE CHEMISTRY;

CRYSTALLINE STRUCTURE; ELONGATION-AT-BREAK; FIELD EMISSION SCANNING ELECTRON MICROSCOPY; GELATIN; HIGH ELONGATION; HYDROPHOBIC SURFACES; MECHANICAL; SOLVENT RESISTANCE; WATER CONTACTS; WEIGHT RATIOS;

ELECTROSPINNING;

EID: 85029571871     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.09.011     Document Type: Article

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