Different effects of water and glycerol on morphology and properties of poly(lactic acid)/ soy protein concentrate blends

Macromolecular Materials and Engineering

Volumn 295, Issue 2, 2010, Pages 123-129

  Zhang, Jinwen ^a   Liu, Bo ^a   Jiang, Long ^a   Liu, Hongzhi ^a   Sun, Lili ^a  

^a Washington State University   (United States)

Author keywords

Glycerol; Plasticizer; Poly(lactic acid); Soy protein; Water

Indexed keywords

BLENDING PROCESS; DIFFERENT EFFECTS; INTERCONNECTIVITY; PARTICULATE FILLERS; PHASE MORPHOLOGY; PLASTIC MELTS; POLY(LACTIC ACID); POLYLACTIC ACIDS; RHEOLOGICAL PROPERTY; SOY PROTEIN;

AGGLOMERATION; BLENDING; BODY FLUIDS; LACTIC ACID; MECHANICAL PROPERTIES; MORPHOLOGY; ORGANIC ACIDS; PLASTICIZERS; PROTEINS; REINFORCED PLASTICS; RHEOLOGY;

GLYCEROL;

EID: 76649113097     PISSN: 14387492     EISSN: 14392054     Source Type: Journal    
DOI: 10.1002/mame.200900224     Document Type: Article

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