Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material

Aydogdu A., Yıldız E., Aydogdu Y., Sumnu G., Şahin S., Ayhan Z.

Food Hydrocolloids, vol.95, pp.245-255, 2019 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 95
  • Publication Date: 2019
  • Doi Number: 10.1016/j.foodhyd.2019.04.020
  • Journal Name: Food Hydrocolloids
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.245-255
  • Keywords: Gallic acid, Encapsulation, Lentil flour, Electrospinning, Oxidation, Walnut, ANTIOXIDANT PROPERTIES, SODIUM ALGINATE, EDIBLE FILM, ENCAPSULATION, CHITOSAN, PROTEIN, FABRICATION, ZEIN, PH, CYCLODEXTRIN
  • Middle East Technical University Affiliated: Yes