Electrospun gelatin nanofibers as food-grade carriers for stabilizing tomato pomace phenolics during baking.
Electrospun gelatin nanofibers were developed as food-grade carriers to improve the stability of tomato pomace phenolics during thermal processing and their functionality in a cake system. Nanofibers were prepared as uncrosslinked (UC-NF), chemically crosslinked with citric acid (CC-NF), and chemically and thermally cr...