Effect of rheological and structural properties of bacterial cellulose fibrils and whey protein biocomposites on electrosprayed food-grade particles
Paraskevi Paximada, Eugenia Kanavou, Ioanna Mandala
Topics & Concepts
RheologySurface tensionViscosityChemical engineeringSuspension (topology)Bacterial cellulosePolymerMaterials scienceCelluloseWhey protein isolateParticle (ecology)Apparent viscosityWhey proteinChemistryComposite materialChromatographyGeologyOceanographyEngineeringPure mathematicsMathematicsHomotopyQuantum mechanicsPhysicsElectrospun Nanofibers in Biomedical ApplicationsElectrohydrodynamics and Fluid DynamicsAdvanced Cellulose Research Studies