Back to results

Kyoto University

Studies on the Biological Functionality of Cellulose Nanofiberand Its Derivative as Possible Food Additives

dc:creator Nuntanut, Popuang

dc:date.issued2024

Degree

thesis:*

Grantor dc:publisher: Kyoto University
Year dc:date.issued: 2024

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Nuntanut, Popuang

Subjects

dc:subject × 7

Rights

dc:rights

Statement dc:rights: 学位規則第9条第2項により要約公開

許諾条件により要約は2025-09-20に公開

The contents described in Chapter 1 were originally published as follows: Popuang N., et al. The fibrous network of cellulose nanofibers can be preserved by the freeze-drying in the presence of trehalose. Food Science and Technology Research, in press (2024)
Language dc:language.iso: eng

Identifiers

dc:identifier.*

Handle dc:identifier.uri: http://hdl.handle.net/2433/292827
OAI identifier oai:identifier: oai:repository.kulib.kyoto-u.ac.jp:2433/292827

Chain of custody

source

Harvested from: Kyoto University
Base URL: repository.kulib.kyoto-u.ac.jp/server/oai/request
Last updated: 2026-07-24
Source record: OAI-PMH GetRecord

related terms

citation

Nuntanut, Popuang. Studies on the Biological Functionality of Cellulose Nanofiberand Its Derivative as Possible Food Additives. Kyoto University, 2024. http://hdl.handle.net/2433/292827

More from Kyoto University