Characterization of core-shell nanofibers electrospun from bilayer gelatin/gum Arabic O/W emulsions crosslinked by genipin

Electrospinning of nanofibers: Potentials and perspectives for active food packaging

(2020) Cen Zhang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Core-shell nanofibers electrospun from O/W emulsions stabilized by the mixed monolayer of gelatin-gum Arabic complexes

(2020) Cen Zhang et al.   FOOD HYDROCOLLOIDS

Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions

(2019) Cen Zhang et al.   FOOD HYDROCOLLOIDS

Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers

(2019) Ines Kutzli et al.   FOOD HYDROCOLLOIDS

Fast dissolving oral films for drug delivery prepared from chitosan/pullulan electrospinning nanofibers

(2019) Ze-yu Qin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Sequential electrospinning of multilayer ethylcellulose/gelatin/ethylcellulose nanofibrous film for sustained release of curcumin

(2019) Peng Wang et al.   FOOD CHEMISTRY

Electrospun β-carotene–loaded SPI:PVA fiber mats produced by emulsion-electrospinning as bioactive coatings for food packaging

(2019) Graziella Pinheiro Bruni et al.   Food Packaging and Shelf Life

Emulsion stability of sugar beet pectin increased by genipin crosslinking

(2019) Jiawei Lin et al.   FOOD HYDROCOLLOIDS

Stabilizing Oil-in-Water Emulsion with Amorphous and Granular Octenyl Succinic Anhydride Modified Starches

(2018) Wei Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsion electrospinning: Fundamentals, food applications and prospects

(2018) Cen Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Formation and Stability of Core–Shell Nanofibers by Electrospinning of Gel-Like Corn Oil-in-Water Emulsions Stabilized by Gelatin

(2018) Cen Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation of gelatin/genipin nanofibrous membrane for tympanic member repair

(2018) Longfei Li et al.   JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION

The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan

(2018) Meng-Fan Li et al.   FOOD HYDROCOLLOIDS

Encapsulation of Orange Essential Oil Using Cross-linked Electrospun Gelatin Nanofibers

(2017) Elham Tavassoli-Kafrani et al.   Food and Bioprocess Technology

Potential of microencapsulation through emulsion-electrospraying to improve the bioaccesibility of β-carotene

(2017) Laura G. Gómez-Mascaraque et al.   FOOD HYDROCOLLOIDS

Emulsion-based systems for fabrication of electrospun nanofibers: food, pharmaceutical and biomedical applications

(2017) Nooshin Nikmaram et al.   RSC Advances

Characterization and Performance of Soy-Based Adhesives Cured with Epoxy Resin

(2017) Nairong Chen et al.   Polymers

Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability

(2016) Pedro J. García-Moreno et al.   JOURNAL OF FOOD ENGINEERING

Crosslinking in polysaccharide and protein films and coatings for food contact – A review

(2016) Henriette M.C. Azeredo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fundamentals of electrospinning as a novel delivery vehicle for bioactive compounds in food nanotechnology

(2015) Behrouz Ghorani et al.   FOOD HYDROCOLLOIDS

Binding characteristics of psoralen with trypsin: Insights from spectroscopic and molecular modeling studies

(2015) Yingying Liu et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers

(2014) Nagihan Okutan et al.   FOOD HYDROCOLLOIDS

Electrospinning and electrospraying techniques: Potential food based applications

(2014) J. Anu Bhushani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Induction of angiogenesis using VEGF releasing genipin-crosslinked electrospun gelatin mats

(2013) Costantino Del Gaudio et al.   BIOMATERIALS

Fragrance encapsulation in polymeric matrices by emulsion electrospinning

(2013) Agathe Camerlo et al.   EUROPEAN POLYMER JOURNAL

Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch

(2012) Ljubica Dokić et al.   FOOD HYDROCOLLOIDS

Functional Properties of Bioplastics Made from Wheat Gliadins Modified with Cinnamaldehyde

(2011) M. Pau Balaguer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Electrospun gelatin nanofibers: Optimization of genipin cross-linking to preserve fiber morphology after exposure to water

(2010) Silvia Panzavolta et al.   Acta Biomaterialia

HIGHLY CONCENTRATED EMULSIONS: ROLE OF DROPLET SIZE

(2010) H. A. Yakhoub et al.   CHEMICAL ENGINEERING COMMUNICATIONS

Flocculation of protein-stabilized oil-in-water emulsions

(2010) Eric Dickinson   COLLOIDS AND SURFACES B-BIOINTERFACES

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

(2010) Eric Dickinson   FOOD HYDROCOLLOIDS

Effects of drying temperature on barrier and mechanical properties of cold-water fish gelatin films

(2009) Bor-Sen Chiou et al.   JOURNAL OF FOOD ENGINEERING

Crosslinked, electrospun chitosan–poly(ethylene oxide) nanofiber mats

(2008) Jennifer L. Vondran et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Rheology of triple helical Lentinan in solution: Steady shear viscosity and dynamic oscillatory behavior

(2007) Xiaojuan Xu et al.   FOOD HYDROCOLLOIDS