THERMAL SCIENCE

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Lei Zhao

EGG ALBUMEN - A PROMISING MATERIAL FOR FABRICATION OF NANOPOROUS MATS

ABSTRACT
The natural protein, egg albumen, is used for fabrication of nanoporous mats by bubbfil electrospinning. In our experiment, starch is used as an additive. By suitable choices of the spinning conditions, a mat with nanopores can be produced, and the spinning process is tenable by controlling the thermodynamic properties of spun solution and spinning environment.
KEYWORDS
electrospinning, egg albumen, nanoporous material
PAPER SUBMITTED: 2015-11-18
PAPER REVISED: 2016-01-10
PAPER ACCEPTED: 2016-01-10
PUBLISHED ONLINE: 2016-08-13
DOI REFERENCE: https://doi.org/10.2298/TSCI1603014Z
CITATION EXPORT: view in browser or download as text file
THERMAL SCIENCE YEAR 2016, VOLUME 20, ISSUE Issue 3, PAGES [1014 - 1015]
REFERENCES
  1. Wongsasulak, S., et al., Electrospinning of Food-Grade Nanofibers from Cellulose Acetate and Egg Albumen Blends, Journal of Food Engineering, 98 (2010), 3, pp. 370-376
  2. Wongsasulak, S., et al., The Effect of Solution Properties on the Morphology of Ultrafine Electrospun Egg Albumen-PEO Composite Fibers, Poly mer, 48 (2007), 2, pp. 448-457
  3. Chen, R. X., et al., Mini-Review on Bubbfil Spinning Process for Mass-Pro duction of Nanofibers, Materia, 19 (2014), 4, pp. 325-343
  4. Chen, R. X., et al., Bubbfil Spinning for Mass-Production of Nanofibers, Thermal Science, 19 (2014), 5, pp. 1718-1719
  5. He, J.-H., et al., Review on Fiber Morphology Obtained by Bubble Electrospinning and Blown Bubble Spinning, Thermal Science, 16 (2012), 5, pp. 1263-1279
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Egg albumen - a promising material for fabrication of nanoporous mats

© 2024 Society of Thermal Engineers of Serbia. Published by the Vinča Institute of Nuclear Sciences, National Institute of the Republic of Serbia, Belgrade, Serbia. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International licence