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ACS Central Science
(Mar 2018)
Increasing Elasticity through Changes in the Secondary Structure of Gelatin by Gelation in a Microsized Lipid Space
Atsushi Sakai,
Yoshihiro Murayama,
Kei Fujiwara,
Takahiro Fujisawa,
Saori Sasaki,
Satoru Kidoaki,
Miho Yanagisawa
Affiliations
Atsushi Sakai
Department of Applied Physics, Tokyo University of Agriculture and Technology, Koganei, Tokyo, Japan
Yoshihiro Murayama
Department of Applied Physics, Tokyo University of Agriculture and Technology, Koganei, Tokyo, Japan
Kei Fujiwara
Department of Biosciences and Informatics, Faculty of Science and Technology, Keio University, Yokohama, Japan
Takahiro Fujisawa
Laboratory of Biomedical and Biophysical Chemistry, Institute for Materials Chemistry and Engineering, Kyushu University, Nishi-ku, Fukuoka, Japan
Saori Sasaki
Laboratory of Biomedical and Biophysical Chemistry, Institute for Materials Chemistry and Engineering, Kyushu University, Nishi-ku, Fukuoka, Japan
Satoru Kidoaki
Laboratory of Biomedical and Biophysical Chemistry, Institute for Materials Chemistry and Engineering, Kyushu University, Nishi-ku, Fukuoka, Japan
Miho Yanagisawa
Department of Applied Physics, Tokyo University of Agriculture and Technology, Koganei, Tokyo, Japan
DOI
https://doi.org/10.1021/acscentsci.7b00625
Journal volume & issue
Vol. 4, no. 4
pp. 477 – 483
Abstract
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