SCOPUS 정보 검색 플랫폼

Soft Matter

Volumn 9, Issue 18, 2013, Pages 4598-4606

The influence of pH and ionic strength on the swelling of dense protein particles

(4) Saǧlam, Dilek a,b Venema, Paul b De Vries, Renko b Van Der Linden, Erik b

a TOP INSTITUTE FOOD AND NUTRITION (Netherlands)

b WAGENINGEN UNIVERSITY (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALINITY; EMULSIFICATION; GELATION; IONIC STRENGTH; PH; PROTEINS; SCANNING ELECTRON MICROSCOPY; SWELLING;

CONCENTRATED SYSTEMS; CONFOCAL SCANNING; ELECTROSTATIC REPULSION; ISO-ELECTRIC POINTS; PROTEIN PARTICLES; RHEOLOGICAL PROPERTY; SWELLING PROPERTIES; TARGETED DELIVERY;

AGGLOMERATION;

EID: 84879512590 PISSN: 1744683X EISSN: 17446848 Source Type: Journal
DOI: 10.1039/c3sm50170a Document Type: Article

Times cited : (40)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.