Encapsulation of tangeretin in PVA/PAA crosslinking electrospun fibers by emulsion-electrospinning: Morphology characterization, slow-release, and antioxidant activity assessment
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Title
Encapsulation of tangeretin in PVA/PAA crosslinking electrospun fibers by emulsion-electrospinning: Morphology characterization, slow-release, and antioxidant activity assessment
Authors
Keywords
Tangeretin, Nano-emulsion, Emulsion-electrospinning, Encapsulation, Slow release, Antioxidant activity
Journal
FOOD CHEMISTRY
Volume 337, Issue -, Pages 127763
Publisher
Elsevier BV
Online
2020-08-04
DOI
10.1016/j.foodchem.2020.127763
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