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Volumn 45, Issue 3-4, 1997, Pages 191-196

The transition zone for gelatin gels as measured by high-frequency rheology

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Indexed keywords


EID: 0000428822     PISSN: 13682199     EISSN: None     Source Type: Journal    
DOI: 10.1080/13682199.1997.11736404     Document Type: Article
Times cited : (9)

References (22)
  • 4
    • 0040952687 scopus 로고    scopus 로고
    • Phillips, G. O., Williams, P. A. and Wedlock, D. J. (Editors), IRL Press, Oxford
    • Bot, A., Groot, R. D. and Agterof, W. G. M., Gums and stabilisers for the food industry 8, Phillips, G. O., Williams, P. A. and Wedlock, D. J. (Editors), IRL Press, Oxford (1996), p. 117.
    • (1996) Gums and Stabilisers for the Food Industry , vol.8 , pp. 117
    • Bot, A.1    Groot, R.D.2    Agterof, W.G.M.3
  • 9
    • 0040952689 scopus 로고    scopus 로고
    • Groot, R. D., Bot, A. and Agterof, W. G. M., J. Chem. Phys., 104, 9202 (1996); J. Chem. Phys., 104, 9220 (1996).
    • (1996) J. Chem. Phys. , vol.104 , pp. 9220
  • 10
    • 0001461129 scopus 로고
    • Groot, R. D. and Agterof, W. G. M., J. Chem. Phys., 100, 1649 (1994); J. Chem. Phys., 100, 1657 (1994); Macromolecules, 28, 6284 (1995).
    • (1994) J. Chem. Phys. , vol.100 , pp. 1649
    • Groot, R.D.1    Agterof, W.G.M.2
  • 11
    • 0001461128 scopus 로고
    • Groot, R. D. and Agterof, W. G. M., J. Chem. Phys., 100, 1649 (1994); J. Chem. Phys., 100, 1657 (1994); Macromolecules, 28, 6284 (1995).
    • (1994) J. Chem. Phys. , vol.100 , pp. 1657
  • 12
    • 0040358657 scopus 로고
    • Groot, R. D. and Agterof, W. G. M., J. Chem. Phys., 100, 1649 (1994); J. Chem. Phys., 100, 1657 (1994); Macromolecules, 28, 6284 (1995).
    • (1995) Macromolecules , vol.28 , pp. 6284


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.