Effects of surfactants on the formation of gelatin nanofibres for controlled release of curcumin

Published 2017 View Full Article

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Title
Effects of surfactants on the formation of gelatin nanofibres for controlled release of curcumin
Authors
Keywords
Electrospinning, Gelatin, Surfactants, Curcumin
Journal
FOOD CHEMISTRY
Volume 231, Issue -, Pages 70-77
Publisher
Elsevier BV
Online
2017-03-09
DOI
10.1016/j.foodchem.2017.03.027

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