Influence of the Maillard Reaction on Properties of Air-Assisted Electrospun Gelatin/Zein/Glucose Nanofibers

To develop biodegradable, sustainable, and environment-friendly functional food-packaging materials, gelatin/zein/glucose nanofibers were fabricated through air-assisted electrospinning and then crosslinked by the Maillard reaction under mild conditions (60 °C and 50% relative humidity) in this stud...

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Detalles Bibliográficos
Autores principales: Liu, Songqi, Luo, Shiyuan, Li, Yuanli, Zhang, Huange, Yuan, Zhihe, Shang, Longchen, Deng, Lingli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914126/
https://www.ncbi.nlm.nih.gov/pubmed/36765981
http://dx.doi.org/10.3390/foods12030451

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914126/
https://www.ncbi.nlm.nih.gov/pubmed/36765981
http://dx.doi.org/10.3390/foods12030451

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