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The effect of cell wall fragments on the thermal properties and hydrolysis of potato starch were investigated. The relative degree of crystallinity of purified starch and starch with cell wall fragments were 19.7% and 20.7%, respectively. The onset temperature (To) and peak temperature (Tp) of the starch with cell wall fragments were much higher than those of purified starch, whereas the △H value...
Since polyurethane elastomer (PUE) is widely used in many fields, it is always the popular topic in the scientific research. In this paper 1,4-butanediol (1,4-BDO), neopentyl glycol (NPG) and bisphenol-a (BPA) were chosen as chain extenders to prepare polyurethane elastomer (PUE) due to their representative structures. After the synthesis of PUE with these comparable chain extenders, morphology and...
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