Electrospinning is a mature and efficient method to produce nanofiber materials with
different dimensions and morphologies. In the context of increasingly prominent human …

Electrospun porous nanofibers have large specific surface areas and abundant active
centers, which can effectively improve the properties of nanofibers. In the field of …

Recently, intelligent packaging has emerged for monitoring food quality in food industry.
This study aimed to develop the electrospun HACC/PCL/SKN nanofibrous films with …

The skin is a complex layer system and the most important barrier between the environment
and the organism. In this review, we describe some widespread skin problems, with a focus …

The phenomenon of protein aggregation in food science is very common, but the formation
mechanism is unclear. The formation of protein aggregates (PAs) is influenced by various …

Cellulose is the most abundant biopolymer on Earth, which is synthesized by plants,
bacteria, and animals, with source-dependent properties. Cellulose containing β-1, 4-linked …

Today, society has been more aware of healthy food products and related items containing
bioactive compounds, which potentially contribute to human health. Unfortunately, the long …

The role of amylose content in electrospinning starch nanofibres is well understood, but that
is not the case for the roles of the molecular structures of amylose and amylopectin. Here …

Polymers are ubiquitous in our daily lives, from workplaces to homes. Biopolymers are
becoming more popular as an alternative to petroleum-based polymers because of their …

Currently, clean and sustainable electrical energy stands as the next greatest challenge for
mankind. Despite substantial advancements in clean energy production, it is imperative to …