文献
J-GLOBAL ID:201702237672472681
整理番号:17A0881225
クルクミンの制御された放出のためのゼラチンナノ繊維の形成に及ぼす界面活性剤の影響【Powered by NICT】
Effects of surfactants on the formation of gelatin nanofibres for controlled release of curcumin
著者 (5件):
Deng Lingli
(College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China)
,
Kang Xuefan
(College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China)
,
Liu Yuyu
(College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China)
,
Feng Fengqin
(College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China)
,
Zhang Hui
(College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
231
ページ:
70-77
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
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)