Effect of polyglycerol and the crosslinking on the physical properties of a blend alginate-hydroxyethylcellulose (Articolo in rivista)

Type
Label
  • Effect of polyglycerol and the crosslinking on the physical properties of a blend alginate-hydroxyethylcellulose (Articolo in rivista) (literal)
Anno
  • 2010-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.16/j.carbpol.2010.06.037 (literal)
Alternative label
  • R. Russo, M. Abbate, M. Malinconico, G. Santagata (2010)
    Effect of polyglycerol and the crosslinking on the physical properties of a blend alginate-hydroxyethylcellulose
    in Carbohydrate polymers
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • R. Russo, M. Abbate, M. Malinconico, G. Santagata (literal)
Pagina inizio
  • 1061 (literal)
Pagina fine
  • 1067 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 82 (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali
  • 7 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo
  • 4 (literal)
Note
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Institute of Chemistryb and Technology og Polymer, CNR (literal)
Titolo
  • Effect of polyglycerol and the crosslinking on the physical properties of a blend alginate-hydroxyethylcellulose (literal)
Abstract
  • Films of pure sodium alginate and films containing sodium alginate with hydroxyethylcellulose and/or polyglycerol were prepared in order to study their effect on the physical properties. In addition, the films, with different composition, were ionically crosslinked with calcium ions by soaking the films in a solution of calcium chloride. The films containing hydroxyethylcellulose are homogeneous with good mechanical properties. The addition of hydroxyethylcellulose and polyglycerol modifies in a noticeable way some thermal and mechanical parameters, but also the amount of water absorbed in terms of bound water and free water. (C) 2010 Elsevier Ltd. All rights reserved. (literal)
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