Development of novel pea flour-based nanofibres by electrospinning method

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dc.contributor.authorOguz, Seren
dc.contributor.authorTam, Nilay
dc.contributor.authorAydogdu, Ayca
dc.contributor.authorSumnu, Gulum
dc.contributor.authorSahin, Serpil
dc.date.accessioned2024-02-23T14:24:16Z
dc.date.available2024-02-23T14:24:16Z
dc.date.issued2018
dc.departmentNEÜen_US
dc.description.abstractThe aim of this study was to produce pea flour and hydroxypropyl methylcellulose (HPMC)-based novel nanofibres using electrospinning method. The effects of pH, pea flour and HPMC concentration on apparent viscosity, electrical conductivity of electrospinning solutions and nanofibre characteristics were studied. Solutions were prepared at different pH values (7, 10, 12), with different pea flour concentrations (1%, 2% w/v) and HPMC concentrations (0.25%, 0.5%, 1.0% w/v). For all pea flour concentrations, k values increased significantly with increase in pH and HPMC concentration. It also increased with increase in pea flour concentration for basic solutions. Pea flour concentration increased diameter and water vapour permeability (WVP) values of nanofibres. This study showed that electrospinning was a promising method for fabrication of homogenous pea flour and HPMC-based nanofibres to be used in packaging industry.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [215O569]en_US
dc.description.sponsorshipThis research was supported by the Scientific and Technological Research Council of Turkey (TUBITAK) (Project no: 215O569).en_US
dc.identifier.doi10.1111/ijfs.13707
dc.identifier.endpage1277en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85038890128en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1269en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.13707
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13878
dc.identifier.volume53en_US
dc.identifier.wosWOS:000430083600020en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal Of Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectElectrospinningen_US
dc.subjectHydroxypropyl Methylcelluloseen_US
dc.subjectLegumeen_US
dc.subjectPhen_US
dc.subjectWater Vapour Permeabilityen_US
dc.titleDevelopment of novel pea flour-based nanofibres by electrospinning methoden_US
dc.typeArticleen_US

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