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Volumn 23, Issue 1, 2015, Pages 62-71

Rheological and Thermal Properties of Peroxide-Modified Poly(l-lactide)s for Blending Purposes

Author keywords

Branching; Food packaging; Molecular weight; Peroxide; Poly lactide; Reactive extrusion; Rheology

Indexed keywords

BIODEGRADABLE POLYMERS; BLENDING; CHROMATOGRAPHIC ANALYSIS; COATINGS; CROSSLINKING; DIFFERENTIAL SCANNING CALORIMETRY; ELASTICITY; EXTRUSION; MOLECULAR WEIGHT; ORGANIC POLYMERS; OXIDATION; PACKAGING MATERIALS; PEROXIDES; PLASTICS INDUSTRY; RHEOLOGY; SIZE EXCLUSION CHROMATOGRAPHY; THERMODYNAMIC PROPERTIES;

EID: 84925539505     PISSN: 15662543     EISSN: 15728919     Source Type: Journal    
DOI: 10.1007/s10924-014-0693-4     Document Type: Article
Times cited : (16)

References (24)
  • 17
    • 79955435699 scopus 로고    scopus 로고
    • COI: 1:CAS:528:DC%2BC3MXkvF2hs7s%3D
    • Liu J, Yu W, Zhou C (2011) J Rheol 55:545–570
    • (2011) J Rheol , vol.55 , pp. 545-570
    • Liu, J.1    Yu, W.2    Zhou, C.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.