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A novel thermotropic liquid crystalline : Benzoylated bacterial cellulose

Author
YAN WANG1 ; QINGPING LUO1 ; BIHUI PENG1 ; CHONGHUA PEI1
[1] School of Material Science and Engineering, Southwest University of Science and Technology, Mianyang City, Sichuan Province 621010, China
Source

Carbohydrate polymers. 2008, Vol 74, Num 4, pp 875-879, 5 p ; ref : 1/2 p

CODEN
CAPOD8
ISSN
0144-8617
Scientific domain
Polymers, paint and wood industries
Publisher
Elsevier Science, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Bacterial cellulose Biofibers Biopolymers Degree of substitution Thermal properties
Keyword (fr)
Benzoylation Cellulose ester organique Cellulose Effet structure Etat thermotrope Etude expérimentale Modification chimique Origine microbienne Polymère cristal liquide Préparation Stabilité thermique Transition phase Cellulose benzoate Effet degré substitution
Keyword (en)
Benzoylation Cellulose organic ester Cellulose Structure effect Thermotropic state Experimental study Chemical modification Microbial origin Liquid crystal polymers Preparation Thermal stability Phase transitions
Keyword (es)
Benzoilación Celulosa ester orgánico Celulosa Efecto estructura Estado termotropo Estudio experimental Modificación química Origen microbiano Preparación Estabilidad térmica Transición fase
Classification
Pascal
001 Exact sciences and technology / 001D Applied sciences / 001D09 Physicochemistry of polymers / 001D09C Natural polymers / 001D09C01 Cellulose and derivatives

Discipline
Physical chemistry of polymers
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
20656738

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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