Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning

The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers we...

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Veröffentlicht in:	Foods 2022, Vol.11 (13)
Hauptverfasser:	Zeren, Sema, Sahin, Serpil, Sumnu, Gulum
Format:	Report
Sprache:	eng
Schlagworte:	Carboxylic acids Carob Methods Microencapsulation Whey
Online-Zugang:	Volltext
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