
Gelatin nanofibers: analysis of triple helix dissociation temperature and cold-water-solubility
- Author
- Iline Steyaert (UGent) , Hubert Rahier, Sandra Van Vlierberghe (UGent) , Jos Olijve and Karen De Clerck (UGent)
- 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
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-7159968
- 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}, }
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