Perfect balance between the water absorption and mechanical properties of carboxymethyl cellulose/polyvinyl alcohol electrospun nanofibre pads through citric acid cross-linking
Year: 2025
Type: article
Language: en
Topic: Electrospun Nanofibers in Biomedical Applications
Authors and affiliations:
raw_author_name: Ru Li
raw_affiliation_strings: State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
raw_author_name: Xincheng Mei
raw_affiliation_strings: State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
raw_author_name: Wanru Jin
raw_affiliation_strings: State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
raw_author_name: Zongyun Yang
raw_affiliation_strings: State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
raw_author_name: Yating Liu
raw_affiliation_strings: State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
raw_author_name: Zhen Li
raw_affiliation_strings: State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
raw_author_name: Xinglian Xu
raw_affiliation_strings: State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
raw_author_name: Peng Wang
raw_affiliation_strings: State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China