Electrospun PEO/WPI Nanofibers with Vanillin for Food Applications

In this study, we successfully fabricated vanillin (VAN) incorporated poly (ethylene oxide) (PEO) and whey protein isolate (WPI) nanofibers and optimized the preparation conditions. The nanofibers were prepared at different percentages of PEO/WPI/VAN, and the characterization techniques of XRD, FTIR...

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Veröffentlicht in:	Food biophysics 2024-06, Vol.19 (2), p.425-438
Hauptverfasser:	Javadi, Bahareh, Mohsenzadeh, Mohammad
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical Chemistry antioxidants Biocompatibility Biological and Medical Physics Biophysics Chemistry Chemistry and Materials Science Diameters Drug delivery systems drugs Electrospinning Ethylene oxide Food additives Food industry Food products Food Science Mechanical properties Nanocrystals Nanofibers Nanoparticles Optimization Orthopedics Parameter identification Polymers Proteins Vanillin Whey protein whey protein isolate
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