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...

Descripción completa

Detalles Bibliográficos
Autores principales: Zeren, Sema, Sahin, Serpil, Sumnu, Gulum
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265943/
https://www.ncbi.nlm.nih.gov/pubmed/35804674
http://dx.doi.org/10.3390/foods11131860

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265943/
https://www.ncbi.nlm.nih.gov/pubmed/35804674
http://dx.doi.org/10.3390/foods11131860

Ejemplares similares