INTERACTION BETWEEN SODIUM CARBOXYMETHYLCELLULOSE AND WATER

被引：14

作者：

KUMSAH, CA ^{[1
]}

PASS, G ^{[1
]}

PHILLIPS, GO ^{[1
]}

机构：

[1] UNIV SALFORD,DEPT CHEM & APPL CHEM,SALFORD M5 4WT,LANCASHIRE,ENGLAND

来源：

JOURNAL OF SOLUTION CHEMISTRY | 1976年 / 5卷 / 11期

关键词：

D O I：

10.1007/BF00651490

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

引用

页码：799 / 806

页数：8

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[4]

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[5]

GLICKSMAN M, 1969, GUM TECHNOLOGY FOOD, P413

[6] THE THERMODYNAMICS OF MUTAROTATION OF SOME SUGARS .2. THEORETICAL CONSIDERATIONS [J].

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PATTERSON, D .

CANADIAN JOURNAL OF CHEMISTRY-REVUE CANADIENNE DE CHIMIE, 1958, 36 (03) :563-573

[7] HYDRATION OF MACROMOLECULES [J].

KUNTZ, ID ;

BRASSFIELD, TS ;

LAW, GD ;

PURCELL, GV .

SCIENCE, 1969, 163 (3873) :1329-+

[8]

Ling G.N., 1972, WATER AQUEOUS SOLUTI, P663

[9]

LING GN, 1972, WATER AQUEOUS SOLUTI, P684

[10]

Nishiuchi T., 1967, Journal of the Chemical Society of Japan (Industrial Chemistry Section), V70, P345

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