Assembly of electrospun tri-layered nanofibrous structure of zein/basil seed gum/zein for increasing the bioaccessibility of lycopene

LWT - Food Science and Technology - Tập 161 - Trang 113328 - 2022
Meysam Komijani1, Mohebbat Mohebbi1, Behrouz Ghorani2
1Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
2Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), km 12 Mashhad-Quchan Highway, Mashhad, Iran

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