Seren OğuzGhent University | UGhent · Department of Food Safety and Food Quality
Seren Oğuz
Master of Science
About
4
Publications
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41
Citations
Citations since 2017
Additional affiliations
January 2021 - December 2024
Publications
Publications (4)
There were produced pea flour/HPMC based or lentil flour/HPMC based novel nanofibers by using electrospinning method and observed effects of flour concentration, poly(ethylene oxide) concentration, and microfluidization on nanofiber morphology
To produce pea flour/HPMC and lentil flour/HPMC based novel nanofibers by using electrospinning method
To study the effects of applied voltage and flow rate on nanofiber diameter
To provide insights for the usage of legume flours in food packaging
Electrospinning is a method used in fiber production in which an electric force is applied to create jets of charged polymer solutions. The objective of this study was to obtain homogeneous nanofibers from lentil flour and hydroxypropyl methylcellulose (HPMC) blend by using electrospinning method. Distilled water was used as solvent. The effects of...
