Ability of Curdlan Gel to Hold Hydrophobic Substance

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概要

• 論文の詳細を見る
• 社団法人日本家政学会の論文

著者

• Harada T

  Kobe Women's University

• Harada A

  Department Of Macromolecular Science Graduate School Of Science Osaka University

• Kanzawa Yoshimi

  Kobe Women's University

関連論文

• Electron Microscopy of the Gel-forming Ability of Polysaccharide Food Additives(Food & Nutrition)
• Ability of Curdlan Gel to Hold Hydrophobic Substance
• Electron Microscopic Studies on Molecular Association in Gels of Curdlan and Other Polysaccharides in Food
• Complex Formation between Poly(methyl vinyl ether) and γ-Cyclodextrin
• Photocontrolled Size Changes of Doubly-threaded Dimer Based on an α-Cyclodextrin Derivative with Two Recognition Sites
• Supramolecular Polymers Formed by Bifunctional Cyclodextrin Derivatives
• Supramolecular Polymers from a Cyclodextrin Dimer and Ditopic Guest Molecules
• Complex Formation and Gelation between Copolymers Containing Pendant Azobenzene Groups and Cyclodextrin Polymers
• Inclusion Complex Formation and Hydrolysis of Lactones by Cyclodextrins

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