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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| 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 |