Publication | Closed Access

Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on zein–gallic acid system

Food ChemistryNanofiberChemical EngineeringEngineeringHealth SciencesBiotechnologyBio-based MaterialBiopolymersFood EngineeringZein–gallic Acid SystemFood Grade AntioxidantNatural Biopolymer