Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 최진호 | - |
dc.date.accessioned | 2016-11-30T02:11:29Z | - |
dc.date.available | 2016-11-30T02:11:29Z | - |
dc.date.issued | 2008 | - |
dc.identifier.issn | 1533-4880 | - |
dc.identifier.other | OAK-5241 | - |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/232898 | - |
dc.description.abstract | 4-hydroxy-3-methoxybenzoic acid (vanillic acid: VA), which is a widely used flavoring agent in foods, was successfully intercalated into layered double hydroxide (LDH) to produce VA-LDH nanohybrids. The structure and VA release kinetics of the nanohybrids were systematically investigated with respect to charge density of host LDHs. Copyright © 2008 American Scientific Publishers All rights reserved. | - |
dc.language | English | - |
dc.title | Encapsulation of flavor molecules, 4-hydroxy-3-methoxy benzoic acid, into layered inorganic nanoparticles for controlled release of flavor | - |
dc.type | Conference Paper | - |
dc.relation.issue | 10 | - |
dc.relation.volume | 8 | - |
dc.relation.index | SCIE | - |
dc.relation.index | SCOPUS | - |
dc.relation.startpage | 5018 | - |
dc.relation.lastpage | 5021 | - |
dc.relation.journaltitle | Journal of Nanoscience and Nanotechnology | - |
dc.identifier.doi | 10.1166/jnn.2008.1385 | - |
dc.identifier.wosid | WOS:000261390500022 | - |
dc.identifier.scopusid | 2-s2.0-58149229627 | - |
dc.author.google | Hong M.-M. | - |
dc.author.google | Oh J.-M. | - |
dc.author.google | Choy J.-H. | - |
dc.contributor.scopusid | 최진호(8044393000) | - |
dc.date.modifydate | 20190301081000 | - |