EFFECT OF CONTENT AND TEMPERATURE ON THE PHASE TRANSITIONS OF POLYMER COMPOSITES DOPED BY KAPPA CARRAGEENAN AND ALGINATE

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dc.contributor.authorEvingür, Gülşen Akın
dc.contributor.authorPekcan, Önder
dc.date.accessioned2021-01-03T18:26:49Z
dc.date.available2021-01-03T18:26:49Z
dc.date.issued2016
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Biyoinformatik ve Genetik Bölümüen_US
dc.description.abstract[Abstract Not Available]en_US]
dc.identifier.citation0
dc.identifier.doi10.1016/B978-0-12-804308-0.00007-8en_US
dc.identifier.endpage235en_US
dc.identifier.isbn978-0-12-804379-0; 978-0-12-804308-0
dc.identifier.scopus2-s2.0-85152835211en_US
dc.identifier.scopusqualityN/A
dc.identifier.startpage201en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12469/3707
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-804308-0.00007-8
dc.identifier.volume1en_US
dc.identifier.wosWOS:000471780300010en_US
dc.identifier.wosqualityN/A
dc.institutionauthorPekcan, Önderen_US
dc.language.isoenen_US
dc.publisherElsevier Academic Press Incen_US
dc.relation.journalNovel Approaches of Nanotechnology in Fooden_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMolecular-Size Distributionen_US
dc.subject3-Dimensional Polymersen_US
dc.subjectMechanical-Propertiesen_US
dc.subjectGel Formationen_US
dc.subjectSol-Gelen_US
dc.subjectPhoton Transmissionen_US
dc.subjectPaam Hydrogelsen_US
dc.subjectReleaseen_US
dc.subjectFluorescenceen_US
dc.subjectAcrylamideen_US
dc.titleEFFECT OF CONTENT AND TEMPERATURE ON THE PHASE TRANSITIONS OF POLYMER COMPOSITES DOPED BY KAPPA CARRAGEENAN AND ALGINATEen_US
dc.typeBook Parten_US
dspace.entity.typePublication

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