메뉴 건너뛰기




Volumn 14, Issue 1, 2006, Pages 1-7

Manufacture and biodegradation of wheat gluten/basalt composite material

Author keywords

Basalt fibers; Biodegradation; Composite; Wheat gluten

Indexed keywords

BASALT; BIODEGRADATION; BRITTLE FRACTURE; COMPRESSION MOLDING; FIBERS; MECHANICAL PROPERTIES; MOISTURE; NATURAL POLYMERS; PROTEINS; SCANNING ELECTRON MICROSCOPY; STRESS CONCENTRATION;

EID: 31444447567     PISSN: 15662543     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10924-005-8701-3     Document Type: Article
Times cited : (53)

References (29)
  • 2
    • 0012171761 scopus 로고    scopus 로고
    • (P.R. Shewry and A.S. Tatham Eds.) Cambridge, UK The Royal Society of Chemistry
    • R. J. Hamer and T. V. Vliet (2000) in Wheat Gluten (P. R. Shewry and A. S. Tatham, Eds.), The Royal Society of Chemistry, Cambridge, UK, pp. 125-131.
    • (2000) Wheat Gluten , pp. 125-131
    • Hamer, R.J.1    Vliet, T.V.2
  • 5
    • 0000135160 scopus 로고
    • 10.1006/jcrs.1994.1018 1:CAS:528:DyaK2cXmt12gtbw%3D
    • M. Cornec Y. Popineau J. Lefebvre 1994 J. Cereal Sci 19 131-139 10.1006/ jcrs.1994.1018 1:CAS:528:DyaK2cXmt12gtbw%3D
    • (1994) J. Cereal Sci. , vol.19 , pp. 131-139
    • Cornec, M.1    Popineau, Y.2    Lefebvre, J.3
  • 6
    • 0002200885 scopus 로고
    • 10.1016/S0733-5210(05)80005-0 1:CAS:528:DyaK2MXnvFSnu7g%3D
    • B. S. Khatkar A. E. Bell J. D. Schofield 1995 J. Cereal Sci 22 29-44 10.1016/S0733-5210(05)80005-0 1:CAS:528:DyaK2MXnvFSnu7g%3D
    • (1995) J. Cereal Sci. , vol.22 , pp. 29-44
    • Khatkar, B.S.1    Bell, A.E.2    Schofield, J.D.3
  • 8
    • 84985321097 scopus 로고
    • 1:CAS:528:DyaL3cXhslCjtQ%3D%3D
    • J. A. D. Ewart 1979 J. Sci. Food Agric 30 482-492 1:CAS:528:DyaL3cXhslCjtQ%3D%3D
    • (1979) J. Sci. Food Agric. , vol.30 , pp. 482-492
    • Ewart, J.A.D.1
  • 10
    • 0035985093 scopus 로고    scopus 로고
    • 10.1080/10408690290825510 1:CAS:528:DC%2BD38XltFSmu7g%3D
    • W. S. Veraverbeke J. A. Delcour 2002 Crit. Rev. Food Sci. Nutr 42 179-208 10.1080/10408690290825510 1:CAS:528:DC%2BD38XltFSmu7g%3D
    • (2002) Crit. Rev. Food Sci. Nutr. , vol.42 , pp. 179-208
    • Veraverbeke, W.S.1    Delcour, J.A.2
  • 12
    • 0012342479 scopus 로고    scopus 로고
    • 10.1006/jcrs.1996.0100 1:CAS:528:DyaK2sXjs1emurY%3D
    • P. R. Shewry A. S. Tatham 1997 J. Cereal Sci 25 207-227 10.1006/ jcrs.1996.0100 1:CAS:528:DyaK2sXjs1emurY%3D
    • (1997) J. Cereal Sci. , vol.25 , pp. 207-227
    • Shewry, P.R.1    Tatham S., A.2
  • 14
    • 0001920021 scopus 로고    scopus 로고
    • 10.1006/jcrs.1998.0227 1:CAS:528:DyaK1MXhvFKku7c%3D
    • P. S. Belton 1999 J. Cereal Sci 29 103-107 10.1006/jcrs.1998.0227 1:CAS:528:DyaK1MXhvFKku7c%3D
    • (1999) J. Cereal Sci. , vol.29 , pp. 103-107
    • Belton, P.S.1
  • 15
    • 0033502450 scopus 로고    scopus 로고
    • 10.1016/S0924-2244(00)00004-2 1:CAS:528:DC%2BD3cXhsVWku7c%3D
    • M. P. Lindsay J. H. Skerritt 1999 Trends food Sci. Technol 10 247-253 10.1016/S0924-2244(00)00004-2 1:CAS:528:DC%2BD3cXhsVWku7c%3D
    • (1999) Trends Food Sci. Technol. , vol.10 , pp. 247-253
    • Lindsay, M.P.1    Skerritt, J.H.2
  • 16
  • 19
    • 31444439163 scopus 로고    scopus 로고
    • (last accessed date is January)
    • http://www.albarrie.com/presentations/basaltinfo.pdf. (last accessed date is January 2004).
    • (2004)
  • 27
    • 0035179545 scopus 로고    scopus 로고
    • 10.1016/S0308-8146(00)00220-X 1:CAS:528:DC%2BD3MXhtlCqu7k%3D
    • D. Fessas A. Schiraldi 2001 Food Chem 72 237-244 10.1016/ S0308-8146(00)00220-X 1:CAS:528:DC%2BD3MXhtlCqu7k%3D
    • (2001) Food Chem. , vol.72 , pp. 237-244
    • Fessas, D.1    Schiraldi, A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.