The influence of starch gelatinization on the rheological, thermal, and morphological properties of poly(ε-caprolactone) with corn starch blends

Materials Science and Engineering C

Volumn 24, Issue 5, 2004, Pages 663-670

  Rosa, D S ^a   Gliedes, C G F ^a   Pedroso, A G ^a   Calil, M R ^a  

^a UNIVERSIDADE SÃO FRANCISCO   (Brazil)

Author keywords

Gelatinization; Poly( caprolactone); Polymer blends; Starch; Thermal properties

Indexed keywords

CRYSTALLINE MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; DISPERSIONS; GELATION; POLYMER BLENDS; PRESSURE EFFECTS; SOLUBILITY; THERMOANALYSIS; VISCOSITY; WATER ABSORPTION;

GELATINIZATION; MELT FLOW INDEX (MFI); ORGANIC MATTER; POLY(Η-CAPROLACTONE); THERMAL PROPERTIES;

STARCH;

EID: 9644257208     PISSN: 09284931     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.msec.2004.08.045     Document Type: Conference Paper

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