SCOPUS 정보 검색 플랫폼

Biomacromolecules

Volumn 2, Issue 4, 2001, Pages 1148-1154

Compatibility of gelatin and dextran in aqueous solution

(4) Edelman, M W a,c Van der Linden, E a De Hoog, E b Tromp, R H b,c

a WAGENINGEN UNIVERSITY (Netherlands)

b NIZO FOOD RESEARCH (Netherlands)

c TOP INSTITUTE FOOD AND NUTRITION (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

DEXTRAN; GELATIN; POLYMER; WATER;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENTROPY; FRACTIONATION; LIQUID; MOLECULAR WEIGHT; PHASE SEPARATION; PRIORITY JOURNAL; TEMPERATURE; ANIMAL; CHEMISTRY; EMULSION; GEL; SOLUTION AND SOLUBILITY; SWINE; THERMODYNAMICS;

ANIMALS; DEXTRANS; EMULSIONS; GELATIN; GELS; SOLUTIONS; SWINE; TEMPERATURE; THERMODYNAMICS; WATER;

EID: 0035675611 PISSN: 15257797 EISSN: None Source Type: Journal
DOI: 10.1021/bm015545f Document Type: Article

Times cited : (58)

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