Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – Role of solution parameters on fibre and particle production
Pedro M. Silva, Cristina Prieto, José M. Lagarón, Lorenzo Pastrana, Manuel A. Coimbra, António A. Vicente, Miguel A. Cerqueira
Topics & Concepts
ElectrohydrodynamicsParticle (ecology)Food processingProduction (economics)ChemistryFood chemistryChemical engineeringParticle sizeChromatographyMaterials scienceFood scienceOrganic chemistryPhysical chemistryEngineeringBiologyMacroeconomicsEcologyEconomicsCatalysisGreen chemistryElectrodeIonic liquidElectrospun Nanofibers in Biomedical ApplicationsElectrohydrodynamics and Fluid DynamicsSurface Modification and Superhydrophobicity