Biodegradable nanofibres from milk protein and plant cellulose
Milk protein and cellulose derived from plants can be electrospun into nanofibres to produce mats that could be used for biodegradable – and even edible – food packaging, according to a new study by US researchers at Pennsylvania State University.
The nanofibres were created by combining the milk protein casein with hydroxypropyl methylcellulose, a compound also known as hypromellose and derived from plant material, then using electrospinning.
For the full story, see the July 2025 edition of Smart Textiles & Wearables.
Image: Pennsylvania State University