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Protein source-dependent structure and solution interactions govern electrospinnability in plant protein/pullulan for edible nanofibers

delete2026-07-28
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PRE
AI
M
Mengdie Song
Y
Yanling Yang
万
万佳玮 (Jiawei Wan)
艾
艾廷阳 (Tingyang Ai)
H
Hong Liu
H
Hongzao He
X
Xinyu Wei
J
Junsong Zhang
H
Haowen Chen
Y
Yunfeng Liu
刘娇 cover
刘娇 (Jiao Liu) *
R
Rui Qin *
DOI：10.1016/j.foodhyd.2026.113163delete
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Abstract

Abstract

En 中文
• Plant protein origin governs electrospinning performance and fiber structural quality. • Protein secondary structure regulates solution rheology and jet stability during spinning. • Highland barley, coix seed, and wheat proteins exhibit superior fiber-forming ability. • Electrospinning induces β-sheet reconstruction, with low-β-sheet proteins forming β-sheet-enriched fibers.

Journal

Food Hydrocolloids cover
Food Hydrocolloids
IF:
12.4
Papers:
1.3W
Citations:
9.6W

Organization

S
south-central minzu university
Scholars:
490
Papers: 143
Citations: 0
G
Guizhou Academy of Sciences
Scholars:
258
Papers: 184
Citations: 517
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