Your Location:
Home >
Browse articles >
Influence of Sodium Dodecyl Sulfate on the Phase Transition of Thermoresponsive Hyperbranched Polymer in Water
PAPERS | Updated:2021-05-12
    • Influence of Sodium Dodecyl Sulfate on the Phase Transition of Thermoresponsive Hyperbranched Polymer in Water

    • Chinese Journal of Polymer Science   Vol. 34, Issue 5, Pages: 585-593(2016)
    • DOI:10.1007/s10118-016-1779-3    

      CLC:
    • Received:10 November 2015,

      Revised:2016-1-3,

      Accepted:03 January 2016,

      Published:2016-05

    Scan QR Code

  • Hua-ji Liu, Yue-yue Xu, Yu Chen. Influence of Sodium Dodecyl Sulfate on the Phase Transition of Thermoresponsive Hyperbranched Polymer in Water[J]. Chinese Journal of Polymer Science, 2016, 34(5): 585-593. DOI: 10.1007/s10118-016-1779-3.

  •  
  •  
icon
The trial reading is over, you can activate your VIP account to continue reading.
Deactivate >
icon
The trial reading is over. You can log in to your account, go to the personal center, purchase VIP membership, and read the full text.
Already a VIP member?
Log in >

0

Views

4

Downloads

0

CSCD

Alert me when the article has been cited
Submit
Tools
Download
Export Citation
Share
Add to favorites
Add to my album

Related Articles

Specific Thermoresponsive Behaviours Exhibited by Optically Active and Inactive Phenylalanine Modified Hyperbranched Polyethylenimines in Water
Influence of Aliphatic Amide Terminals on the Thermoresponsive Properties of Hyperbranched Polyethylenimines
Preparation and Characterization of Thermoresponsive Hyperbranched Polyethylenimine with Plenty of Reactive Primary Amine Groups
SYSTHESIS OF DOUBLE-HYDROPHILIC CORE-SHELL TYPE MULTIARM STAR COPOLYMER POLYETHYLENIMINE-block-POLY(2-HYDROXYETHYL METHACRYLATE)
Surfactant Mediated Microphase Separation in Miscible Block Copolymer of Poly(4-vinyl pyridine-b-hydroxybutylacrylate)

Related Author

Yu Chen
Hua-ji Liu
Ye-feng Yao
Wu-cheng Fang
Ran Zhang
Hong-wei Qin
Yu Chen
Run-hua Dong

Related Institution

Tianjin Key Laboratory of Molecular Optoelectronic Science, Department of Chemistry, School of Sciences, Tianjin University, and Collaborative Innovation Center of Chemical Science and Engineering(Tianjin)
Department of Physics & Shanghai Key Laboratory of Magnetic Resonance, East China Normal University
Department of Chemistry, School of Sciences, Tianjin University; Collaborative Innovation Center of Chemical Science and Engineering
National Foodstuff Inspection Center, Tianjin Product Quality Inspection Technology Research Institute
Department of Chemistry, School of Sciences, Tianjin University
0