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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Detalhes bibliográficos

Principais autores:	Songqi Liu, Shiyuan Luo, Yuanli Li, Huange Zhang, Zhihe Yuan, Longchen Shang, Lingli Deng
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-01-01
coleção:	Foods
Assuntos:	air-assisted electrospinning gelatin zein Maillard reaction glucose
Acesso em linha:	https://www.mdpi.com/2304-8158/12/3/451
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