The Effect of Microfluidization Process on Morphology of Legume Flours based Nanofibers Produced by Electrospinning Method

Date

2019-11-08

Author

Oğuz, Seren
Tam, Nilay
Aydoğdu, Ayça
Şümnü, Servet Gülüm
Şahin, Serpil

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https://hdl.handle.net/11511/81259

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The Effect of Microfluidization Process on Morphology of Legume Flours based NanofibersProduced by Electrospinning Method Oğuz, Seren (2019-11-11)
The Effect of Microfluidization Process on Morphology of Legume Flours based NanofibersProduced by Electrospinning Method Oğuz, Seren (2019-11-11)
The Effect of Microfluidization Process on Morphology of Legume Flours based NanofibersProduced by Electrospinning Method Oğuz, Seren (null; 2019-11-11) Electrospinning is a process that produces continuous nanofibers through the action of an electric field imposed on a polymer solution. Microfluidization is one of advanced homogenization methods. In this study, it was aimed to produce legume flour based homogeneous nanofibers by electrospinning. The effects of flour concentration and poly(ethylene) oxide (PEO) concentration on nanofiber morphology were discussed. The effect of microfluidization process on apparent viscosity, electrical conductivity and nan...
The Effect of Microfluidization Process on Morphology of Legume Flours based NanofibersProduced by Electrospinning Method Oğuz, Seren (2019-11-11)
The Effect of Microfluidization Process on Morphology of Legume Flours based NanofibersProduced by Electrospinning Method Oğuz, Seren (2019-11-11)

Citation Formats

S. Oğuz, N. Tam, A. Aydoğdu, S. G. Şümnü, and S. Şahin, “The Effect of Microfluidization Process on Morphology of Legume Flours based Nanofibers Produced by Electrospinning Method,” 2019, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/81259.