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dc.contributor.author최진호-
dc.date.accessioned2016-11-30T02:11:29Z-
dc.date.available2016-11-30T02:11:29Z-
dc.date.issued2008-
dc.identifier.issn1533-4880-
dc.identifier.otherOAK-5241-
dc.identifier.urihttps://dspace.ewha.ac.kr/handle/2015.oak/232898-
dc.description.abstract4-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.languageEnglish-
dc.titleEncapsulation of flavor molecules, 4-hydroxy-3-methoxy benzoic acid, into layered inorganic nanoparticles for controlled release of flavor-
dc.typeConference Paper-
dc.relation.issue10-
dc.relation.volume8-
dc.relation.indexSCIE-
dc.relation.indexSCOPUS-
dc.relation.startpage5018-
dc.relation.lastpage5021-
dc.relation.journaltitleJournal of Nanoscience and Nanotechnology-
dc.identifier.doi10.1166/jnn.2008.1385-
dc.identifier.wosidWOS:000261390500022-
dc.identifier.scopusid2-s2.0-58149229627-
dc.author.googleHong M.-M.-
dc.author.googleOh J.-M.-
dc.author.googleChoy J.-H.-
dc.contributor.scopusid최진호(8044393000)-
dc.date.modifydate20190301081000-
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자연과학대학 > 화학·나노과학전공 > Journal papers
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