Research Progress of Electrospinning Technology Application in Food Field

LI Hao; YUAN Li

doi:10.13386/j.issn1002-0306.2020080299

Volume 42 Issue 18

Sep. 2021

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Science and Technology of Food Industry > 2021 > 42(18): 454-460. > DOI: 10.13386/j.issn1002-0306.2020080299

LI Hao, YUAN Li. Research Progress of Electrospinning Technology Application in Food Field[J]. Science and Technology of Food Industry, 2021, 42(18): 454−460. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080299.

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Research Progress of Electrospinning Technology Application in Food Field

LI Hao,
YUAN Li^,

College of Food Engineering and Nutritional Sciences, Shaanxi Normal University, Xi’an 710119, China

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Received Date: August 30, 2020
Available Online: July 12, 2021

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Abstract

Abstract

Electrospinning is a technology for manufacturing nano-sized polymer fiber films. The prepared nanofiber membrane has the advantages of high specific surface area, good continuity and strong functionality. At present, electrospinning is widely used in medicine, energy, food and other fields. In this paper, the principle, influencing factors and research progress of electrospinning technology in active substance embedding, food detection, food additives, etc. were summarized, and the prospect of this technology in the development of plant products is prospected, so as to provide reference for further research and application expansion in food field.
- electrospinning,
- food,
- nanofiber

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References

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