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

(2016) FOOD HYDROCOLLOIDS. 57. p.200-208
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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

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Citation

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Chicago
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.
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.
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.
MLA
Steyaert, Iline, Hubert Rahier, Sandra Van Vlierberghe, et al. “Gelatin Nanofibers: Analysis of Triple Helix Dissociation Temperature and Cold-water-solubility.” FOOD HYDROCOLLOIDS 57 (2016): 200–208. Print.
@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},
  keyword      = {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},
}

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