Hydration and swelling of amorphous cross-linked starch microspheres
نویسندگان
چکیده
منابع مشابه
Hydration and swelling of amorphous cross-linked starch microspheres.
Hydration of cross-linked starch microspheres, commercially available as a medical device, was investigated using a multi-method approach. We found that the uptake of water is accompanied by substantial swelling and changes of the polymer structure. Sorption calorimetry provided information about thermodynamics of water sorption, revealed presence of isothermal glass transition and absence of h...
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ژورنال
عنوان ژورنال: Carbohydrate Polymers
سال: 2016
ISSN: 0144-8617
DOI: 10.1016/j.carbpol.2015.08.085