Kutzli et al., 2019 - Google Patents
Electrospinning of whey and soy protein mixed with maltodextrin–Influence of protein type and ratio on the production and morphology of fibersKutzli et al., 2019
- Document ID
- 11612066082187362003
- Author
- Kutzli I
- Gibis M
- Baier S
- Weiss J
- Publication year
- Publication venue
- Food hydrocolloids
External Links
Snippet
The production of food-grade fibers from maltodextrin with either whey protein isolate or soy protein isolate was evaluated in a needleless electrospinning setup. The ratio of maltodextrin to protein was varied. Higher protein content generally led to a higher electrical …
- 239000000835 fiber 0 title abstract description 92
Classifications
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/02—Making solutions, dispersions or lattices by other methods than by solution, emulsion or suspension polymerisation techniques
- C08J3/03—Making solutions, dispersions or lattices by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L89/00—Compositions of proteins; Compositions of derivatives thereof
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