2019•Food HydrocolloidsRequires access

Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers

Ines Kutzli, Monika Gibis, Stefan K. Baier, Jochen Weiß

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Key concepts: Maltodextrin, Whey protein isolate, Electrospinning, Soy protein, Whey protein, Chemistry, Food science, Fiber

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Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers — Research Paper | ScholarLens