Nanofibers – Lingyan Kong

Fabrication of Biopolymer Nanofibers by Electrospinning

Biopolymer-based nanofibers possess various advantages, such as their biodegradability, biocompatibility, and sustainable supply, which make them potentially useful for food packaging and biomedical applications. We have been developing biopolymer nanofibers using the electrospinning technique and exploring their reinforcement using nanostructured fillers.

*Pure starch fibers (Kong & Ziegler, Food Hydrocolloids, 2014)*

*Rheology and electrospinnability (Kong & Ziegler, Biomacromolecules, 2012)*

*in situ encapsulation (Kong & Ziegler, Food Hydrocolloids, 2014)*

*Macromolecular orientation by polarized IR (Kong et al, Vibrational Spectroscopy, 2018)*

*Pullulan nanofibers (Kong & Ziegler, Food Hydrocolloids, 2014)*

Collaborators & Personnel

Collaborator: Prof. Gregory Ziegler, Professor of Food Science, Penn State
Collaborator: Dr. Feng Yan, Assistant Professor, UA
Collaborator: Dr. Songnan Li, Assistant Professor, Yangzhou University
Collaborator: Dr. Hui Wang, Impossible Foods

Funding Sources

USDA-AFRI-NIFA-A1511 Nanotechnology for Agricultural and Food Systems