Improvements in gelatin cold water solubility after electrospinning and associated physicochemical, functional and rheological properties
Improvements in gelatin cold water solubility after electrospinning and associated physicochemical, functional and rheological properties
نویسندگان: بهاره عمادزاده , بهروز قرآنی , Steve John Russell , حسن رضایی نیا
نشریه: FOOD HYDROCOLLOIDS , , 104 , 2020
کد مقاله |
1738 |
عنوان فارسی مقاله |
Improvements in gelatin cold water solubility after electrospinning and associated physicochemical, functional and rheological properties |
عنوان لاتین مقاله |
Improvements in gelatin cold water solubility after electrospinning and associated physicochemical, functional and rheological properties |
نمایه علمی معتبر |
JCR |
IF |
7.053 |
عنوان نشریه |
FOOD HYDROCOLLOIDS |
شماره نشریه |
|
دوره |
104 |
سال انتشار شمسی |
1399/04/11 |
سال انتشار میلادی |
2020 |