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Volumn 23, Issue 1, 2015, Pages 62-71
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Rheological and Thermal Properties of Peroxide-Modified Poly(l-lactide)s for Blending Purposes
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Author keywords
Branching; Food packaging; Molecular weight; Peroxide; Poly lactide; Reactive extrusion; Rheology
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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;
BRANCHING;
CROSSLINKED STRUCTURES;
DIFFERENTIAL SCANNING CALORIMETERS;
FOOD PACKAGING;
PEROXIDE CONCENTRATION;
POLY LACTIDE;
REACTIVE EXTRUSIONS;
TERT-BUTYL PEROXYBENZOATE;
BENZOYL PEROXIDE;
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EID: 84925539505
PISSN: 15662543
EISSN: 15728919
Source Type: Journal
DOI: 10.1007/s10924-014-0693-4 Document Type: Article |
Times cited : (16)
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References (24)
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