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Role of cross-linking in improving the spinnability of biopolymers for production of electrospun fibers/nanofibers

  • Mohammad Mahdi Rostamabadi
  • , Fuat Topuz
  • , Elham Assadpour
  • , Hadis Rostamabadi*
  • , Seid Mahdi Jafari*
  • *Bu çalışma için yazışmadan sorumlu yazar
  • Isfahan University of Technology
  • Food Industry Research Co.
  • Gorgan University of Agricultural Sciences and Natural Resources
  • Isfahan University of Medical Sciences
  • Ministry of Health and Medical Education

Araştırma sonucu: Dergiye katkıİnceleme makalesibilirkişi

1 Atıf (Scopus)

Özet

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.

Orijinal dilİngilizce
Makale numarası112426
DergiFood Hydrocolloids
Hacim175
DOI'lar
Yayın durumuYayınlandı - Haz 2026

Bibliyografik not

Publisher Copyright:
© 2026 Elsevier Ltd

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