Edible oleofilms with high vegetable oil content obtained from novel soy protein isolate/gelatin/chitosan nanofiber emulgels
Behraad Tirgarian, Jamshid Farmani, Jafar Mohammadzadeh Milani
Topics & Concepts
Soy proteinChitosanGelatinUltimate tensile strengthChemistryDispersityChromatographySyneresisFood scienceMaterials scienceComposite materialPolymer chemistryBiochemistryFood Chemistry and Fat AnalysisPolymer composites and self-healingElectrospun Nanofibers in Biomedical Applications