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Study on electrospinning of wheat gluten: A review.
Zhang, Huijuan; Jin, Chengming; Lv, Shihao; Ren, Feiyue; Wang, Jing.
Afiliación
  • Zhang H; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
  • Jin C; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
  • Lv S; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
  • Ren F; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
  • Wang J; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: wangjing@th.btbu.edu.cn.
Food Res Int ; 169: 112851, 2023 07.
Article en En | MEDLINE | ID: mdl-37254424
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Materiales Biocompatibles / Nanofibras Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article
Texto completo
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Materiales Biocompatibles / Nanofibras Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article