The synthesis of shell cross-linked knedels (SCK's): The ability to control size

American Chemical Society, Polymer Preprints, Division of Polymer Chemistry

Volumn 38, Issue 2, 1997, Pages 592-593

  Thurmond II, K Bruce ^a   Kowalewski, Tomasz ^a   Wooley, Karen L ^a  

^a WASHINGTON UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ATOMIC FORCE MICROSCOPY; BLOCK COPOLYMERS; COMPOSITION EFFECTS; CROSSLINKING; DRYING; MOLECULAR STRUCTURE; PARTICLE SIZE ANALYSIS; POLYSTYRENES; SOLUBILITY; SYNTHESIS (CHEMICAL); VINYL RESINS;

POLYVINYL PYRIDINE; QUATERNIZATION; SHELL CROSSLINKED KNEDELS (SCK); SOLUBILIZATION;

MICELLES;

EID: 0031235059     PISSN: 00323934     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Article

References (13)

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13. (note: knedel is a Polish word to describe a food of meat surrounded by a dough layer; pronounced k·ned 'I)