文献
J-GLOBAL ID:201102283120887167
整理番号:10A0995398
ゼラチンにより安定化させた凍結乾燥ポリ(ε-カプロラクトン)ナノカプセルの分散性並びに凍結の影響
Dispersibility of freeze-dried poly(epsilon-caprolactone) nanocapsules stabilized by gelatin and the effect of freezing
著者 (5件):
NAKAGAWA Kyuya
(Dep. of Mechanical and System Engineering, Univ. of Hyogo, 2167 Shosha, Himeji City, Hyogo 671-2201, JPN)
,
SURASSMO Suvimol
(National Nanotechnology Center (NANOTEC), National Sci. and Technol. Dev. Agency (NSTDA), Paholyothin Road ...)
,
SURASSMO Suvimol
(Lab. Food Engineering, Dep. of Food Sci. and Biotechnology of Animal Resources, Konkuk Univ., Seoul 143-701, KOR)
,
MIN Sang-gi
(Lab. Food Engineering, Dep. of Food Sci. and Biotechnology of Animal Resources, Konkuk Univ., Seoul 143-701, KOR)
,
CHOI Mi-jung
(Dep. of Food Sci. and Biotechnology, Kyonggi Univ., 94-6 Yiui-dong, Yeongtong-gu, Suwon 443-760, KOR)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
102
号:
2
ページ:
177-188
発行年:
2011年01月
JST資料番号:
C0838B
ISSN:
0260-8774
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)