| dc.contributor.author | Evingür, Gülşen Akın | |
| dc.contributor.author | Pekcan, Önder | |
| dc.date.accessioned | 2021-01-03T18:26:49Z | |
| dc.date.available | 2021-01-03T18:26:49Z | |
| dc.date.issued | 2016 | |
| dc.identifier.isbn | 978-0-12-804379-0; 978-0-12-804308-0 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12469/3707 | |
| dc.identifier.uri | https://doi.org/10.1016/B978-0-12-804308-0.00007-8 | |
| dc.description.abstract | [Abstract Not Available] | en_US] |
| dc.language.iso | eng | en_US |
| dc.publisher | Elsevier Academic Press Inc | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Molecular-Size Distribution | en_US |
| dc.subject | 3-Dimensional Polymers | en_US |
| dc.subject | Mechanical-Properties | en_US |
| dc.subject | Gel Formation | en_US |
| dc.subject | Sol-Gel | en_US |
| dc.subject | Photon Transmission | en_US |
| dc.subject | Paam Hydrogels | en_US |
| dc.subject | Release | en_US |
| dc.subject | Fluorescence | en_US |
| dc.subject | Acrylamide | en_US |
| dc.title | EFFECT OF CONTENT AND TEMPERATURE ON THE PHASE TRANSITIONS OF POLYMER COMPOSITES DOPED BY KAPPA CARRAGEENAN AND ALGINATE | en_US |
| dc.type | bookPart | en_US |
| dc.identifier.startpage | 201 | en_US |
| dc.identifier.endpage | 235 | en_US |
| dc.relation.journal | Novel Approaches of Nanotechnology in Food | en_US |
| dc.identifier.volume | 1 | en_US |
| dc.department | Fakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Biyoinformatik ve Genetik Bölümü | en_US |
| dc.identifier.wos | WOS:000471780300010 | en_US |
| dc.identifier.doi | 10.1016/B978-0-12-804308-0.00007-8 | en_US |
| dc.identifier.scopus | 2-s2.0-85152835211 | en_US |
| dc.institutionauthor | Pekcan, Önder | en_US |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
