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

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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Bibliographic Details
Main Authors: Songqi Liu, Shiyuan Luo, Yuanli Li, Huange Zhang, Zhihe Yuan, Longchen Shang, Lingli Deng
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
air-assisted electrospinning
gelatin
zein
Maillard reaction
glucose
Online Access:https://www.mdpi.com/2304-8158/12/3/451

Internet

https://www.mdpi.com/2304-8158/12/3/451

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