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Volumn 104, Issue 6, 2007, Pages 4068-4079

Miscibility and properties of semi-interpenetrating polymer networks based on polyurethane and nitroguar gum

Author keywords

Guar gum; Miscibility; Polyurethanes; Properties; Semi interpenetrating networks

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MORPHOLOGY; POLYURETHANES; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; THERMODYNAMIC STABILITY; THERMOGRAVIMETRIC ANALYSIS; VEGETABLE OILS; X RAY DIFFRACTION;

EID: 34249037013     PISSN: 00218995     EISSN: 10974628     Source Type: Journal    
DOI: 10.1002/app.25686     Document Type: Article
Times cited : (3)

References (38)
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    • 2nd ed, Imeson, A, Ed, Blackie Academic Professional: New York
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    • (1997) Thickening and Gelling Agents for Food , pp. 262
    • Fox, J.E.1
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    • Gong, P.; Zhang, L. J Appl Polym Sci 1998, 68, 1313. 20. Zhang, L.; Zhou, J.; Huang, J.; Gong, P.; Zhou, Q. Ind Eng Chem Res 1999, 38, 4684.


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.