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Nanotechnology in the Food, Beverage and Nutraceutical Industries by Q Huang

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13

Electrospun fibers: fabrication, functionalities and potential food industry applications

J. Weiss,     University of Hohenheim, Germany

K. Kanjanapongkul,     Kasetsart University, Thailand

S. Wongsasulak and T. Yoovidhya,     King Mongkut’s University of Technology Thonburi, Thailand

Abstract:

Electrospinning has emerged as a versatile method to produce fine disperse fibers from natural or synthetic polymers ranging in average diameters from well below 100 nm to several micrometers. These structures have substantial potential for applications in the food, pharmaceutical, chemical or personal care industries. In this chapter, we will introduce the reader to the general principle of electrospinning and the parameters that affect the ...

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