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Temperature-Induced Protein Release from Water-in-Oil-in-Water Double Emulsions
A model water-in-oil-in-water (W(1)/O/W(2)) double emulsion was prepared by a two-step emulsification procedure and subsequently subjected to temperature changes that caused the oil phase to freeze and thaw while the two aqueous phases remained liquid. Our previous work on individual double-emulsion...
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| Main Authors: | , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
2008
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2692321/ https://ncbi.nlm.nih.gov/pubmed/18543998 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/la703974n |
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