| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9954426 | Trends in Food Science & Technology | 2018 | 60 Pages |
Abstract
Recent studies have found that the emulsion-based electrospun nanofibers can enhance the encapsulation efficiency, stability, and bioavailability of bioactive compounds, as well as achieve targeted delivery and controlled release, thus providing new strategies to improve their barrier performance compared to conventional electrospinning and therefore facilitating the development of emulsion-based electrospun mats in the food industry.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Cen Zhang, Fengqin Feng, Hui Zhang,