Improving the hydrophobicity and mechanical properties of starch nanofibrous films by electrospinning and cross-linking for food packaging applications

Weijia Zhu(Wuhan Polytechnic University), Jie Cai(Wuhan Polytechnic University), Jiangling He(Wuhan Polytechnic University), Jiaojiao Zhou(Wuhan Polytechnic University), Qi Dong(Beijing Institute of Petrochemical Technology), Tiezheng Ma(Beijing Technology and Business University), Xiaoqing Liu(Gannan Normal University), Lei Chen(Jilin Jianzhu University), Zia‐ud Din(National University of Sciences and Technology), Zhongze Hu(Wuhan Polytechnic University), Die Zhang(Heilongjiang Institute of Technology)
LWT
September 20, 2022
10.1016/j.lwt.2022.114005
Cited by 72

Related Papers

Facile synthesis of fluorescent carbon dots using watermelon peel as a carbon source
|Materials Letters|2011|660
Structural characteristics and physicochemical properties of okara (soybean residue) insoluble dietary fiber modified by high-energy wet media milling
|LWT|2017|225
Endoscopic ligation compared with sclerotherapy for bleeding esophageal varices in children with extrahepatic portal venous obstruction
|Hepatology|2002|214
Programmable heating and quenching for efficient thermochemical synthesis
|Nature|2022|214
Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel
|Food Hydrocolloids|2018|182