1
Return

Formation of hydrophobic zein aerogels via supercritical carbon dioxide drying

delete2026-08-07
delete0
delete
OA
AI
T
Tabea Pauli
S
Sorour Barekat
N
Niveditha Asaithambi
S
Sumanjot Kaur
C
Chaz Miller
M
Min Zou
I
Iryna Smetanska
A
Ali Ubeyitogullari *
DOI：10.1016/j.crfs.2026.101526delete
deleteOriginal
deleteOriginal request for help
deleteShare
deleteSave
Abstract

Abstract

En 中文
• Hydrophobic zein aerogels developed using supercritical carbon dioxide drying. • Zein gels were formed by varying ethanol (50%, 65%, 80%) and pH conditions (4, 6, 8). • Surface area varied from 14.7 to 37.3 m2/g, with highest at pH 4, 80% ethanol. • Mechanical strength increased with increasing pH and ethanol concentrations. • Contact angle measurements revealed high hydrophobicity in most aerogels.
Keywords:
Zein
Protein
Hydrophobic
Aerogels
Supercritical carbon dioxide
Gel

Journal

Current Research in Food Science cover
Current Research in Food Science
IF:
7
Papers:
1.5K
Citations:
5.3K

Organization

U
university of arkansas
Scholars:
631
Papers: 296
Citations: 0
U
University of Applied Sciences Weihenstephan-Triesdorf
Scholars:
18
Papers: 12
Citations: 0
Cited Papers

Cited Papers

Citing Papers

Citing Papers