ArticleJournal of food science and technology2024
Fabrication and characterization of electrospun catechins-loaded nanofibres for fortification of milk.
Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- In Vitro Culture of Human Dermal Fibroblasts on Novel Electrospun Polylactic Acid Fiber Scaffolds Loaded with Encapsulated Polyepicatechin Physical Gels.Gels (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Catechins in their free form are bitter in taste, and undergo deterioration and oxidation during processing and storage that limit their use as nutraceuticals in foods. Therefore, catechins were electrospun using zein as encapsulating polymer into nanofibres at 15, 18 and 21% w/w concentrations, 16, 20 and 24 kV applied voltage and 0.5 and 1.0 mL/h feed rate. The electrospinning conditions were optimized using Taguchi L Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05891-0.
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