(2026) Role of cross-linking in improving the spinnability of biopolymers for production of electrospun fibers/nanofibers. Food Hydrocolloids. p. 26. ISSN 0268-005X
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Abstract
Continuous electrospinning (ES) of high-quality natural polymers is essentially dictated by their natural chain entanglement and viscoelastic behavior. By adjusting polymer chain interactions and promoting solution stability, cross-linking (Clink) offers an adaptable route of widening the ES window and attaining fiber morphologies with more uniformity, quality, and consistency. Here, in this review, a structured summary of the principles/ techniques of physico-chemical and dynamic Clink methodologies for biopolymers (e.g., alginate, chitosan, gelatin, etc.), is highlighted. Mechanistic influences on how Clink fine-tunes spinnability, jet stability, and fiber morphology are discussed, alongside practical guidance for solution preparation, ES protocols, and polymer selection. Recent progress connecting Clink circumstances to fiber quality/performance are illustrated, with architecture-feature relationships crucial for application-oriented design. The review further outlines novel applications across biomedical scaffolds, functional packaging, and environmental approaches, addressing current challenges and future opportunities. By pairing translational strategies with mechanistic insights, this work offers a robust framework for advancing the electro-spinnability of biopolymers via Clink control.
| Item Type: | Article |
|---|---|
| Keywords: | Cross-linking Electrospinning Biopolymers Electrospun fibers Nanofibers fiber formation chitosan nanofibers molecular-weight relative-humidity solution-rheology temperature chitin glutaraldehyde methacrylate) entanglements Chemistry Food Science & Technology |
| Page Range: | p. 26 |
| Journal or Publication Title: | Food Hydrocolloids |
| Journal Index: | ISI |
| Volume: | 175 |
| Identification Number: | https://doi.org/10.1016/j.foodhyd.2026.112426 |
| ISSN: | 0268-005X |
| Depositing User: | خانم ناهید ضیائی |
| URI: | http://eprints.mui.ac.ir/id/eprint/34248 |
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