Influence of the Protein Content on Fiber Morphology and Heat Treatment of Electrospun Potato Protein–Maltodextrin Fibers
The production of ultrafine fibers of proteins and polysaccharides by needleless electrospinning can be performed prior to a thermal treatment to form glycoconjugates via the first stage of the Maillard reaction. The aim was to produce potato protein–maltodextrin conjugates with a varying protein co...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-08-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/17/7896 |