Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches

Location
Deutsche Nationalbibliothek Frankfurt am Main
ISSN
2396-8370
Extent
Online-Ressource
Language
Englisch
Notes
online resource.

Bibliographic citation
Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches ; volume:2 ; number:1 ; day:20 ; month:8 ; year:2018 ; pages:1-12 ; date:12.2018
npj science of food ; 2, Heft 1 (20.8.2018), 1-12, 12.2018

Creator
Ishii, Toya
Contributor
Matsumiya, Kentaro
Aoshima, Mai
Matsumura, Yasuki
SpringerLink (Online service)

DOI
10.1038/s41538-018-0023-7
URN
urn:nbn:de:101:1-2018100622373751918594
Rights
Der Zugriff auf das Objekt ist unbeschränkt möglich.
Last update
15.08.2025, 7:31 AM CEST

Data provider

This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.

Associated

  • Ishii, Toya
  • Matsumiya, Kentaro
  • Aoshima, Mai
  • Matsumura, Yasuki
  • SpringerLink (Online service)

Other Objects (12)