Preparation and characterization of cross-linked starch polyurethanes
authors Da Roz, AL; Curvelo, AAS; Gandini, A
nationality International
journal CARBOHYDRATE POLYMERS
author keywords Starch; Oligoether diisocyanate; Networks; Elastomers
abstract This study describes the preparation and characterization of new starch cross-linked polyurethanes produced by the reaction of native cornstarch with a propylene oxide toluene diisocyanate oligomer. Infrared analysis confirmed the occurrence of the reaction and solubility and swelling tests showed that it had led to cross-linked structures. These products were totally amorphous and displayed elastomeric properties associated with two T(g)s at -60 and 35 degrees C. (C) 2009 Elsevier Ltd. All rights reserved.
publisher ELSEVIER SCI LTD
issn 0144-8617
year published 2009
volume 77
issue 3
beginning page 526
ending page 529
digital object identifier (doi) 10.1016/j.carbpol.2009.01.035
web of science category Chemistry, Applied; Chemistry, Organic; Polymer Science
subject category Chemistry; Polymer Science
unique article identifier WOS:000267154300012
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  impact metrics
journal analysis (jcr 2019):
journal impact factor 7.182
5 year journal impact factor 6.89
category normalized journal impact factor percentile 96.638
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