文献
J-GLOBAL ID:201602285819078234
整理番号:16A1296281
ゼラチンナノファイバー:三重螺旋分離温度および冷水-溶解性の分析
Gelatin nanofibers: Analysis of triple helix dissociation temperature and cold-water-solubility
著者 (7件):
Steyaert Iline
(Fibre and Colouration Technology Research Group, Department of Textiles, Ghent University (UGent), Technologiepark 907, 9052 Ghent, Belgium)
,
Steyaert Iline
(Research Unit of Physical Chemistry and Polymer Science, Department of Materials and Chemistry, Vrije Universiteit Brussel (VUB), Pleinlaan 2, 1050 Brussels, Belgium)
,
Rahier Hubert
(Research Unit of Physical Chemistry and Polymer Science, Department of Materials and Chemistry, Vrije Universiteit Brussel (VUB), Pleinlaan 2, 1050 Brussels, Belgium)
,
Van Vlierberghe Sandra
(Polymer Chemistry and Biomaterials Group, Department of Organic and Macromolecular Chemistry, Ghent University (UGent), Krijgslaan 281 (S4), 9000 Ghent, Belgium)
,
Van Vlierberghe Sandra
(Brussels Photonics Team, Department of Applied Physics and Photonics, Vrije Universiteit Brussel (VUB), Pleinlaan 2, 1050 Brussels, Belgium)
,
Olijve Jos
(Rousselot Expertise Center, Meulestedekaai 81, 9000 Ghent, Belgium)
,
De Clerck Karen
(Fibre and Colouration Technology Research Group, Department of Textiles, Ghent University (UGent), Technologiepark 907, 9052 Ghent, Belgium)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
57
ページ:
200-208
発行年:
2016年06月
JST資料番号:
E0877B
ISSN:
0268-005X
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)