메뉴 건너뛰기




Volumn 135, Issue 22, 2018, Pages

Fabrication and characterization of food-grade fibers from mixtures of maltodextrin and whey protein isolate using needleless electrospinning

Author keywords

electrospinning; fibers; polysaccharides; proteins; rheology

Indexed keywords

FABRICATION; FIBERS; FLAVORS; MOLECULAR WEIGHT; POLYSACCHARIDES; PROTEINS; RHEOLOGY; SHEAR THINNING; SPINNING (FIBERS); STARCH; VISCOSITY;

EID: 85042640889     PISSN: 00218995     EISSN: 10974628     Source Type: Journal    
DOI: 10.1002/app.46328     Document Type: Article
Times cited : (30)

References (46)
  • 32
    • 85042664564 scopus 로고    scopus 로고
    • Wiley-VCH Weinheim,, Chapter 6.4.11.2, p 204
    • Günzler, H.; Gremlich, H.-U. Wiley-VCH: Weinheim, 2003; Chapter 6.4.11.2, p 204.
    • (2003)
    • Günzler, H.1    Gremlich, H.-U.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.