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Replacing pullulan with sodium caseinate to enhance the properties of pullulan nanofibres
by
Dabora, Suaad
,
Jiang, Bo
,
Mahdi, Amer Ali
,
Ali, Khubaib
,
Tahir, Assam Bin
Published in
International journal of food science & technology
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International Journal Of Food Science & Technology
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Biopolymer
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Biopolymers
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Chemical Properties
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Contact Angle
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Edible
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Electrospinning
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Fibers
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Food Industry
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Fourier Transforms
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Infrared Analysis
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Infrared Spectroscopy
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Life Sciences & Biomedicine
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Nanofibers
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Polysaccharide
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Protein
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Pullulan
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Science & Technology
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Sodium
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