The gelation of PVC and its influences on the mechanical properties of products
Because of the soluble substance reducing, the retrogradation rate of rice flour gelation was increased after soaking fermentation.
On the basis of the theory and the characteristics of the gelation time curves, specific polymerization rate constants as well as successive acid dissociation constants are calculated.
Determination of gelation time of epoxide resins
Characterization of Co-gelation of Salt-soluble Pork Protein with Soybean Protein Isolates
Several crown ether derivatives possessing phenanthroline groups were prepared and their gelation properties with ammonium were investigated.
If the volatile vapor pressure in the curing laminate exceeds the actual pressure on the liquid resin prior to gelation, then void formation and growth will occur.
The gelation rate constant K is an important parameter in characterizing gelation rate and membrane structure.
The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and gelation behaviour as well.
On certain condition,molecules of sericin can agglutinate because of the hydrogen bonds and be the bundling net structure. Molecular structure is changed from random coil to βConformation. There is not fluidity with sericin and gelation occurs.
Effect of sugar on gelation process and viscoelasticities of carrageenan basis pudding
Their gelation points were predicted and ESCA was used to detect the reaction variable of the polycondensations.
Effect of the sodium chloride on the gelation of the cationic silica sols
Effect of gelation medium on gelation rate and cross-sectional morphology of polyimide membrane
On the base of using chitosan and orange flavor as the main materials, the preparation of nano-orange flavor by adopting ionic gelation method was discussed in this paper.
Based on study of relation between the form gelation and properties of these polymers, quality of these polymer products can be controlled by the gelation level.
In this paper we discuss in detail the effect of intramolecular crosslinking on the post-gelation average physical properties.
With the increasing amount of cross-linked agent, gelation property of the product was reduced, which was unaccessible to aging.
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