Academic Bibliography

 Search 200 years of publications by Ghent University researchers.
Advanced search
1 file | 1.37 MB
Add to list
  1. Search results
  2. Gelatin nanofibers: analysis of tripl...

Gelatin nanofibers: analysis of triple helix dissociation temperature and cold-water-solubility

Iline Steyaert (UGent) , Hubert Rahier, Sandra Van Vlierberghe (UGent) , Jos Olijve and Karen De Clerck (UGent)
(2016) FOOD HYDROCOLLOIDS. 57. p.200-208
Author
Organization
Keywords
Modulated temperature differential, Cold-gelling, scanning calorimetry, Cold-water-soluble, Gelatin, Nanofiber, Electrospinning, DIFFERENTIAL SCANNING CALORIMETRY, ELECTROSPUN NANOFIBERS, BIOMEDICAL APPLICATIONS, BIOPOLYMER NANOFIBERS, DRUG-DELIVERY, FIBER MATS, NANOPARTICLES, SCAFFOLDS, SELECTION, FILMS

Downloads

  • Download
    (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 1.37 MB

Citation

Please use this url to cite or link to this publication:

MLA
Steyaert, Iline et al. “Gelatin Nanofibers: Analysis of Triple Helix Dissociation Temperature and Cold-water-solubility.” FOOD HYDROCOLLOIDS 57 (2016): 200–208. Print.
APA
Steyaert, I., Rahier, H., Van Vlierberghe, S., Olijve, J., & De Clerck, K. (2016). Gelatin nanofibers: analysis of triple helix dissociation temperature and cold-water-solubility. FOOD HYDROCOLLOIDS, 57, 200–208.
Chicago author-date
Steyaert, Iline, Hubert Rahier, Sandra Van Vlierberghe, Jos Olijve, and Karen De Clerck. 2016. “Gelatin Nanofibers: Analysis of Triple Helix Dissociation Temperature and Cold-water-solubility.” Food Hydrocolloids 57: 200–208.
Chicago author-date (all authors)
Steyaert, Iline, Hubert Rahier, Sandra Van Vlierberghe, Jos Olijve, and Karen De Clerck. 2016. “Gelatin Nanofibers: Analysis of Triple Helix Dissociation Temperature and Cold-water-solubility.” Food Hydrocolloids 57: 200–208.
Vancouver
1.
Steyaert I, Rahier H, Van Vlierberghe S, Olijve J, De Clerck K. Gelatin nanofibers: analysis of triple helix dissociation temperature and cold-water-solubility. FOOD HYDROCOLLOIDS. 2016;57:200–8.
IEEE
[1]
I. Steyaert, H. Rahier, S. Van Vlierberghe, J. Olijve, and K. De Clerck, “Gelatin nanofibers: analysis of triple helix dissociation temperature and cold-water-solubility,” FOOD HYDROCOLLOIDS, vol. 57, pp. 200–208, 2016.
@article{7159968,
  author       = {Steyaert, Iline and Rahier, Hubert and Van Vlierberghe, Sandra and Olijve, Jos and De Clerck, Karen},
  issn         = {0268-005X},
  journal      = {FOOD HYDROCOLLOIDS},
  keywords     = {Modulated temperature differential,Cold-gelling,scanning calorimetry,Cold-water-soluble,Gelatin,Nanofiber,Electrospinning,DIFFERENTIAL SCANNING CALORIMETRY,ELECTROSPUN NANOFIBERS,BIOMEDICAL APPLICATIONS,BIOPOLYMER NANOFIBERS,DRUG-DELIVERY,FIBER MATS,NANOPARTICLES,SCAFFOLDS,SELECTION,FILMS},
  language     = {eng},
  pages        = {200--208},
  title        = {Gelatin nanofibers: analysis of triple helix dissociation temperature and cold-water-solubility},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2016.01.016},
  volume       = {57},
  year         = {2016},
}
Altmetric
View in Altmetric
Web of Science
Times cited: