{"currentpage":1,"firstResult":0,"maxresult":10,"pagecode":5,"pageindex":{"endPagecode":5,"startPagecode":1},"records":[{"abstractinfo":"<span style=\"color:red\">淀粉</span>是一种来源广泛、价格低廉、可再生、可降解的生物大分子,其结构、性能和应用研究受到了人们关注.主要综述了近几年来增塑剂、相容剂、交联剂和增强剂对<span style=\"color:red\">淀粉</span>的改性及该类<span style=\"color:red\">材料</span>在医药、包装、阻燃等领域的应用与研究前景.","authors":[{"authorName":"刘娅梅","id":"cc85134b-eed5-4563-8531-d437fbca0e39","originalAuthorName":"刘娅梅"},{"authorName":"周贵凤","id":"b6c724c8-5316-4ce1-997f-32059dd2db2b","originalAuthorName":"周贵凤"},{"authorName":"李超","id":"9ceb1f22-3c6b-4b0a-818c-c64a14a62bd8","originalAuthorName":"李超"},{"authorName":"邓灿新","id":"72cd6893-65dc-4b84-89bc-70fffb738bdf","originalAuthorName":"邓灿新"},{"authorName":"曾仁权","id":"786bda6a-1685-433a-b328-0ebe1fa5fd93","originalAuthorName":"曾仁权"},{"authorName":"杨新斌","id":"a7f9702a-0e62-4d0a-860b-c94b4ebe1936","originalAuthorName":"杨新斌"}],"doi":"10.11896/j.issn.1005-023X.2015.017.014","fpage":"73","id":"c22608f2-f958-481a-b943-68240dc1cf88","issue":"17","journal":{"abbrevTitle":"CLDB","coverImgSrc":"journal/img/cover/CLDB.jpg","id":"8","issnPpub":"1005-023X","publisherId":"CLDB","title":"材料导报"},"keywords":[{"id":"061e7c3c-844d-4876-8392-9af49d08b4f7","keyword":"<span style=\"color:red\">淀粉</span><span style=\"color:red\">材料</span>","originalKeyword":"淀粉材料"},{"id":"d3a64ee1-2f0e-4859-8644-fd39e5fbc5a8","keyword":"力学性能","originalKeyword":"力学性能"},{"id":"d28381c6-0623-4335-b757-c3b994768674","keyword":"改性","originalKeyword":"改性"}],"language":"zh","publisherId":"cldb201517014","title":"<span style=\"color:red\">淀粉</span><span style=\"color:red\">材料</span>的改性与应用","volume":"29","year":"2015"},{"abstractinfo":"主要综述了国外可降解环保型<span style=\"color:red\">淀粉</span>发泡<span style=\"color:red\">材料</span>的研究现状,阐述了<span style=\"color:red\">淀粉</span>挤出发泡和烘焙发泡以及<span style=\"color:red\">淀粉</span>基聚氨酯泡沫塑料的最新研究进展.同时也概述了超临界熔体挤出法应用于<span style=\"color:red\">淀粉</span>发泡的最新研究成果和<span style=\"color:red\">淀粉</span>发泡过程的模型建立,为<span style=\"color:red\">淀粉</span>发泡<span style=\"color:red\">材料</span>的进一步工业化应用提供了一定的参考.","authors":[{"authorName":"周建","id":"3bc620ce-f3be-4d86-a1d4-3eb3ce28a7bb","originalAuthorName":"周建"},{"authorName":"罗学刚","id":"29e4f7d7-1888-45e3-9c02-e55ae945caa8","originalAuthorName":"罗学刚"}],"doi":"","fpage":"64","id":"33498b25-7762-49d6-bb79-ed06052ec1ba","issue":"10","journal":{"abbrevTitle":"CLDB","coverImgSrc":"journal/img/cover/CLDB.jpg","id":"8","issnPpub":"1005-023X","publisherId":"CLDB","title":"材料导报"},"keywords":[{"id":"b0d840e0-47aa-4a61-9f66-d9eca41f0c03","keyword":"<span style=\"color:red\">淀粉</span>","originalKeyword":"淀粉"},{"id":"9a29f12a-0e18-43da-9daf-416db54f0e54","keyword":"降解","originalKeyword":"降解"},{"id":"76756ce7-3785-4d0e-9edd-e7d3a6a970d0","keyword":"发泡","originalKeyword":"发泡"},{"id":"b0a97409-1f39-41f0-ad08-3c7778067907","keyword":"超临界熔体","originalKeyword":"超临界熔体"},{"id":"f1c72f17-b95b-42b8-804e-0229c7d5f8c7","keyword":"模型","originalKeyword":"模型"},{"id":"a05ca828-466d-42ee-9da8-f51b744bef19","keyword":"研究进展","originalKeyword":"研究进展"}],"language":"zh","publisherId":"cldb200610017","title":"国外可降解<span style=\"color:red\">淀粉</span>发泡<span style=\"color:red\">材料</span>最新研究进展","volume":"20","year":"2006"},{"abstractinfo":"将聚乙烯醇(PVA)、<span style=\"color:red\">淀粉</span>、增塑剂在Hakke流变仪中共混制备了热塑性<span style=\"color:red\">淀粉</span>/PvA<span style=\"color:red\">材料</span>,研究了2种PVA-PVA1799、PVA1788,2种<span style=\"color:red\">淀粉</span>-玉米<span style=\"color:red\">淀粉</span>、木薯<span style=\"color:red\">淀粉</span>的热塑性情况;比较了甘油、乙二醇、乙酰胺3种增塑剂的增塑效果.结果表明:采用合适的增塑剂与适当的PVA、<span style=\"color:red\">淀粉</span>组合可以使PVA/<span style=\"color:red\">淀粉</span>共混体系在高温下热塑成型;乙酰胺能跟PVA和<span style=\"color:red\">淀粉</span>形成很强的氢键,具有明显的增塑作用,使<span style=\"color:red\">淀粉</span>/PVA充分塑化,并保持较好的力学性能.","authors":[{"authorName":"周向阳","id":"7010bb39-191b-4d9b-a4a1-32a6d6ecea1a","originalAuthorName":"周向阳"},{"authorName":"贾德民","id":"8b2ca610-1a0b-4dbb-97d0-1360df1c4502","originalAuthorName":"贾德民"},{"authorName":"崔跃飞","id":"a2baab3a-4f71-429f-98f2-179a57d7c946","originalAuthorName":"崔跃飞"},{"authorName":"严志云","id":"1aa2625c-f900-4b72-8f8a-13fd75ea91bd","originalAuthorName":"严志云"}],"doi":"10.3969/j.issn.1671-5381.2011.03.001","fpage":"1","id":"bb8481c4-24d1-4e1b-a2af-7eadd69f4e88","issue":"3","journal":{"abbrevTitle":"HCCLLHYYY","coverImgSrc":"journal/img/cover/HCCLLHYYY.jpg","id":"42","issnPpub":"1671-5381","publisherId":"HCCLLHYYY","title":"合成材料老化与应用"},"keywords":[{"id":"6c117f8d-0af3-4e41-a3fd-132beddeda61","keyword":"<span style=\"color:red\">淀粉</span>","originalKeyword":"淀粉"},{"id":"416d4890-989c-4113-8ed6-1f653a99c332","keyword":"PVA","originalKeyword":"PVA"},{"id":"0437055f-6237-450f-9186-6a2669a163ae","keyword":"增塑剂","originalKeyword":"增塑剂"},{"id":"4a59b614-72f9-4daa-b440-f0e6ead4a8dc","keyword":"热塑性","originalKeyword":"热塑性"}],"language":"zh","publisherId":"hccllhyyy201103001","title":"<span style=\"color:red\">淀粉</span>/PVA生物降解<span style=\"color:red\">材料</span>的热塑性研究","volume":"40","year":"2011"},{"abstractinfo":"分别以水和丙三醇作为<span style=\"color:red\">淀粉</span>的增塑剂,研究了它们对<span style=\"color:red\">淀粉</span>热塑性加工工艺参数的影响,比较了所得<span style=\"color:red\">材料</span>的力学性能,表征了<span style=\"color:red\">材料</span>加工前后的聚集态结构.并给出了一个<span style=\"color:red\">淀粉</span>在加工过程中受热、剪切及增塑剂作用的模型.","authors":[{"authorName":"益小苏","id":"25342a3b-742c-4143-8b78-cef0ca365642","originalAuthorName":"益小苏"},{"authorName":"石小英","id":"0a330a44-6c19-4757-892d-c3a981c489ec","originalAuthorName":"石小英"}],"categoryName":"|","doi":"","fpage":"263","id":"17d5bc21-0ccf-4761-ae53-c01ccd4aab72","issue":"3","journal":{"abbrevTitle":"CLYJXB","coverImgSrc":"journal/img/cover/CLYJXB.jpg","id":"16","issnPpub":"1005-3093","publisherId":"CLYJXB","title":"材料研究学报"},"keywords":[{"id":"ad01f6d6-db4e-4f2e-83a7-364799f17dcc","keyword":"热塑性<span style=\"color:red\">淀粉</span>","originalKeyword":"热塑性淀粉"},{"id":"8eb76d6e-18e3-4a83-8021-e654fed14a92","keyword":"thermoplastic process","originalKeyword":"thermoplastic process"},{"id":"2698682b-34c4-4756-89eb-c9f9050f7850","keyword":" mechanical properties","originalKeyword":" mechanical properties"},{"id":"492f8a35-f0b9-44c2-831d-434e9f787f56","keyword":" aggregate structure","originalKeyword":" aggregate structure"}],"language":"zh","publisherId":"1005-3093_1995_3_7","title":"热塑性<span style=\"color:red\">淀粉</span><span style=\"color:red\">材料</span>的制备及其性能","volume":"9","year":"1995"},{"abstractinfo":"热塑性<span style=\"color:red\">淀粉</span>具有完全可生物降解的特性,成为近年来环保领域的重要研究方向之一.介绍了几种常见<span style=\"color:red\">淀粉</span>的微观形貌,重点阐述了热塑性<span style=\"color:red\">淀粉</span>和其它合成聚合物复合体系的研究现状,总结了热塑性<span style=\"color:red\">淀粉</span>与天然聚合物复合体系新进展,最后提出了该<span style=\"color:red\">材料</span>的发展趋势.","authors":[{"authorName":"黄明福","id":"33c9c0b2-acaa-49f0-99fa-05ea8d0c5f76","originalAuthorName":"黄明福"},{"authorName":"王洪媛","id":"367214ec-a953-4e7c-a168-d59e8f004f5a","originalAuthorName":"王洪媛"},{"authorName":"马骁飞","id":"31d2c833-5e39-4d3e-854b-c96245993eae","originalAuthorName":"马骁飞"},{"authorName":"于九皋","id":"cb37a5f2-dcc3-4b4f-8094-01bb1c08d470","originalAuthorName":"于九皋"}],"doi":"","fpage":"60","id":"45f4fba3-17ed-404a-80eb-3c49225c9712","issue":"3","journal":{"abbrevTitle":"CLDB","coverImgSrc":"journal/img/cover/CLDB.jpg","id":"8","issnPpub":"1005-023X","publisherId":"CLDB","title":"材料导报"},"keywords":[{"id":"f974d9b7-8635-468e-bdee-f202c0661747","keyword":"生物降解","originalKeyword":"生物降解"},{"id":"8dc2e046-d504-4a44-9097-2cfbe6adc751","keyword":"<span style=\"color:red\">淀粉</span>","originalKeyword":"淀粉"},{"id":"e5976694-c9f7-4116-9bf7-4c7f7badcfa0","keyword":"聚合物","originalKeyword":"聚合物"},{"id":"3340b735-635c-4065-8e8b-4a0161b1b672","keyword":"环保<span style=\"color:red\">材料</span>","originalKeyword":"环保材料"}],"language":"zh","publisherId":"cldb200603016","title":"热塑性<span style=\"color:red\">淀粉</span>基生物分解<span style=\"color:red\">材料</span>研究进展","volume":"20","year":"2006"},{"abstractinfo":"将热塑性<span style=\"color:red\">淀粉</span>(<span style=\"color:red\">淀粉</span>与甘油的质量比3∶1)与低熔点共聚酰胺以不同的比例共混挤出,得到增强的热塑性<span style=\"color:red\">淀粉</span><span style=\"color:red\">材料</span>.性能测试结果表明,共混物各组分间有较好的相容性,共聚酰胺对热塑性<span style=\"color:red\">淀粉</span><span style=\"color:red\">材料</span>具明显的增强作用.经热水浸泡后,共混物的保留强度与单纯热塑性<span style=\"color:red\">淀粉</span>相比均有不同程度的提高,尤其共聚酰胺含量大于30%时,耐水性显著提高.通过流变性能分析,共聚酰胺的加入使流动活化能下降,增加了共混物的流动性.","authors":[{"authorName":"于九皋","id":"0a435181-1170-4a8a-861d-2f9e3c6045fe","originalAuthorName":"于九皋"},{"authorName":"刘泽华","id":"65d03628-9039-4d2f-a9d4-3f95454552e0","originalAuthorName":"刘泽华"}],"doi":"","fpage":"212","id":"423f3674-35cc-4836-8bcc-b3e58f8e4ebc","issue":"3","journal":{"abbrevTitle":"GFZCLKXYGC","coverImgSrc":"journal/img/cover/GFZCLKXYGC.jpg","id":"31","issnPpub":"1000-7555","publisherId":"GFZCLKXYGC","title":"高分子材料科学与工程"},"keywords":[{"id":"e8d5aab1-72d9-40ce-aa81-f6836efe46a3","keyword":"热塑性<span style=\"color:red\">淀粉</span>","originalKeyword":"热塑性淀粉"},{"id":"7db11067-eba1-4a3f-b8cf-27a13159ebbf","keyword":"共聚酰胺","originalKeyword":"共聚酰胺"},{"id":"73dc5f3d-ddc1-4ad6-bd2d-d8628bf92c4b","keyword":"相容性","originalKeyword":"相容性"},{"id":"cfc3fe38-7eb2-4d24-bc5f-31aca28e5eb0","keyword":"耐水性能","originalKeyword":"耐水性能"},{"id":"08e8264e-84a8-44ca-81e8-94585a25b030","keyword":"流变性能","originalKeyword":"流变性能"}],"language":"zh","publisherId":"gfzclkxygc200303054","title":"共聚酰胺增强热塑性<span style=\"color:red\">淀粉</span><span style=\"color:red\">材料</span>的性能","volume":"19","year":"2003"},{"abstractinfo":"以疏水性的醋酸酯<span style=\"color:red\">淀粉</span>为基材,壳聚糖为抗菌剂制备了醋酸酯<span style=\"color:red\">淀粉</span>抗菌<span style=\"color:red\">材料</span>。通过考察醋酸酯<span style=\"color:red\">淀粉</span>取代度对壳聚糖分散性、<span style=\"color:red\">材料</span>力学性质、热性质和抗菌活性的影响,发现醋酸酯<span style=\"color:red\">淀粉</span>的取代度由1.9增加到2.9,抗菌<span style=\"color:red\">材料</span>表面和断面越均一,壳聚糖的分散性越好;但高取代度会削弱<span style=\"color:red\">淀粉</span>分子与壳聚糖分子间的相互作用力,使抗菌<span style=\"color:red\">材料</span>的断裂伸长率由33.7%降低至8.9%,玻璃化转变温度由74.8℃升高至86.4℃,拉伸模量由205 MPa增至260 MPa。同时过高的取代度又会影响壳聚糖的溶出,降低<span style=\"color:red\">材料</span>的抗菌活性。","authors":[{"authorName":"陈玲","id":"baf87dc9-9efa-4f3a-b9fe-333659f9eb73","originalAuthorName":"陈玲"},{"authorName":"简妮","id":"5c9e57e7-a612-4ef1-9817-a1fe60ffd56e","originalAuthorName":"简妮"},{"authorName":"别平平","id":"413814d9-a1d7-460f-a700-e34b9bc3c42d","originalAuthorName":"别平平"},{"authorName":"刘鹏","id":"99c7a9fc-4ef7-49e4-bed4-aee89f6175af","originalAuthorName":"刘鹏"},{"authorName":"李丹","id":"e0d6d4de-25bc-4ced-a696-8ffd578d6c83","originalAuthorName":"李丹"},{"authorName":"李晓玺","id":"548f3bce-9391-4042-bd75-b3fb9ee98ced","originalAuthorName":"李晓玺"}],"doi":"","fpage":"47","id":"81d13b8b-148a-4015-8259-d551ed540eeb","issue":"4","journal":{"abbrevTitle":"GFZCLKXYGC","coverImgSrc":"journal/img/cover/GFZCLKXYGC.jpg","id":"31","issnPpub":"1000-7555","publisherId":"GFZCLKXYGC","title":"高分子材料科学与工程"},"keywords":[{"id":"ac225cec-b2ce-458d-b675-0f9d0c8ae460","keyword":"醋酸酯<span style=\"color:red\">淀粉</span>","originalKeyword":"醋酸酯淀粉"},{"id":"b91d5be7-ad65-4e70-b319-7c2624f7c530","keyword":"壳聚糖","originalKeyword":"壳聚糖"},{"id":"cd9840cb-3f7c-4350-92c3-05d3db76508e","keyword":"抗菌活性<span style=\"color:red\">材料</span>","originalKeyword":"抗菌活性材料"}],"language":"zh","publisherId":"gfzclkxygc201204012","title":"醋酸酯<span style=\"color:red\">淀粉</span>抗菌<span style=\"color:red\">材料</span>的性质","volume":"28","year":"2012"},{"abstractinfo":"制备了聚乳酸/改性<span style=\"color:red\">淀粉</span>复合<span style=\"color:red\">材料</span>及发泡<span style=\"color:red\">材料</span>,研究了聚乳酸/<span style=\"color:red\">淀粉</span>复合体系的相容性及流变性能,结果表明,糊化改性<span style=\"color:red\">淀粉</span>与聚乳酸具有较好的相容性,改性<span style=\"color:red\">淀粉</span>与聚乳酸复合<span style=\"color:red\">材料</span>具有较好的熔体粘弹行为,<span style=\"color:red\">淀粉</span>糊化改性后,复合<span style=\"color:red\">材料</span>的发泡性能得到优化,吸水性大大降低.","authors":[{"authorName":"袁华","id":"f192b36b-e7c1-4434-af1d-85c979ff4065","originalAuthorName":"袁华"},{"authorName":"赵秋峰","id":"05085b47-96eb-4bd5-912d-a7cead651da3","originalAuthorName":"赵秋峰"},{"authorName":"刘智勇","id":"203dda6a-5e4a-44cb-8a61-26a3fba45f7f","originalAuthorName":"刘智勇"},{"authorName":"任杰","id":"b080fae4-d759-46ab-a412-a72dff37d7d5","originalAuthorName":"任杰"}],"doi":"10.3969/j.issn.1003-0999.2009.03.012","fpage":"49","id":"9d78e189-25b7-4557-add5-41e533f3a263","issue":"3","journal":{"abbrevTitle":"BLGFHCL","coverImgSrc":"journal/img/cover/BLGFHCL.jpg","id":"6","issnPpub":"1003-0999","publisherId":"BLGFHCL","title":"玻璃钢/复合材料"},"keywords":[{"id":"1ba47682-5ea1-440e-8859-ba6a1385af07","keyword":"聚乳酸","originalKeyword":"聚乳酸"},{"id":"b907c118-b76c-4fa4-869d-8b4305158bdf","keyword":"<span style=\"color:red\">淀粉</span>","originalKeyword":"淀粉"},{"id":"ded0e6f6-7517-40eb-887d-5e4fc6b05430","keyword":"发泡","originalKeyword":"发泡"},{"id":"c4cb9d06-35ef-496d-9e68-cc5945fe3db3","keyword":"相容性","originalKeyword":"相容性"},{"id":"24071138-4273-4dc2-aefe-c923a1c5cc89","keyword":"流变","originalKeyword":"流变"}],"language":"zh","publisherId":"blgfhcl200903012","title":"聚乳酸/<span style=\"color:red\">淀粉</span>复合发泡<span style=\"color:red\">材料</span>的研究(Ⅱ):改性<span style=\"color:red\">淀粉</span>对复合<span style=\"color:red\">材料</span>相容性、流变性能和发泡性能影响","volume":"","year":"2009"},{"abstractinfo":"<span style=\"color:red\">淀粉</span>基(starch-based)<span style=\"color:red\">材料</span>是一类重要的生物降解聚合物,羟基磷灰石(HA)是人体骨骼的主要成分,以<span style=\"color:red\">淀粉</span>基<span style=\"color:red\">材料</span>为基体、以HA为增强<span style=\"color:red\">材料</span>的HA/<span style=\"color:red\">淀粉</span>基复合<span style=\"color:red\">材料</span>是一类新型的复合生物<span style=\"color:red\">材料</span>,其具有良好的生物相容性,在骨修复领域具有巨大的应用潜力.初步对该复合<span style=\"color:red\">材料</span>进行了归类,并介绍了其制备工艺、性能和应用等方面的研究近况,指出改进复合工艺、采用纳米级HA增强并进行表面改性是其发展趋势.","authors":[{"authorName":"徐艺展","id":"b8d8c3a7-9bdb-4f25-8bd6-c1a52a340fd9","originalAuthorName":"徐艺展"},{"authorName":"刘榕芳","id":"899ae273-91e8-4e13-99a1-b06a88851cdf","originalAuthorName":"刘榕芳"},{"authorName":"肖秀峰","id":"36873db7-1048-4f86-ae46-3c13b81c86f4","originalAuthorName":"肖秀峰"}],"doi":"","fpage":"100","id":"432c06fe-c1c1-4bed-9a30-7474f1d0cf5c","issue":"9","journal":{"abbrevTitle":"CLDB","coverImgSrc":"journal/img/cover/CLDB.jpg","id":"8","issnPpub":"1005-023X","publisherId":"CLDB","title":"材料导报"},"keywords":[{"id":"602a4bc9-3962-4f15-a62e-e4a9cb0a0a30","keyword":"<span style=\"color:red\">淀粉</span>基<span style=\"color:red\">材料</span>","originalKeyword":"淀粉基材料"},{"id":"a53dd999-de38-459a-8d81-0b35fc27e895","keyword":"羟基磷灰石","originalKeyword":"羟基磷灰石"},{"id":"c6c01ec0-9f75-4230-abb4-d1832cad0d09","keyword":"复合<span style=\"color:red\">材料</span>","originalKeyword":"复合材料"},{"id":"d8d7093d-f218-4b01-bb84-d31d0138e46c","keyword":"生物相容性","originalKeyword":"生物相容性"},{"id":"9fff4cfd-6289-400a-a148-4c5a73069f5a","keyword":"骨修复","originalKeyword":"骨修复"}],"language":"zh","publisherId":"cldb200509029","title":"羟基磷灰石/<span style=\"color:red\">淀粉</span>基复合生物<span style=\"color:red\">材料</span>","volume":"19","year":"2005"},{"abstractinfo":"通过对可溶性<span style=\"color:red\">淀粉</span>湿法接枝VAc(醋酸乙烯酯)制备改性<span style=\"color:red\">淀粉</span>,并将改性<span style=\"color:red\">淀粉</span>用于EVA鞋底发泡<span style=\"color:red\">材料</span>中以制备环境友好型复合发泡<span style=\"color:red\">材料</span>.利用FT-IR、接枝率和接枝效率研究<span style=\"color:red\">淀粉</span>的接枝改性效果,通过SEM和物理力学性能的测定研究鞋底发泡<span style=\"color:red\">材料</span>的结构与性能.红外光谱中在1746cm-1处出现的C=O 伸缩振动峰表明醋酸乙烯酯单体可能已经接枝到<span style=\"color:red\">淀粉</span>大分子链上.<span style=\"color:red\">淀粉</span>湿法接枝改性的最佳引发剂浓度为7mmol/L,最佳反应温度为70℃.SEM分析表明改性<span style=\"color:red\">淀粉</span>与EVA具有较好的相容性.湿法接枝改性<span style=\"color:red\">淀粉</span>/EVA鞋底发泡<span style=\"color:red\">材料</span>的密度低于传统EVA鞋底发泡<span style=\"color:red\">材料</span>的密度,当改性<span style=\"color:red\">淀粉</span>含量为40份时,密度最小为0.085g/cm3.","authors":[{"authorName":"张由芳","id":"352acba1-ba3e-4506-9ca7-84a9212c522c","originalAuthorName":"张由芳"},{"authorName":"郑玉婴","id":"e9848807-4280-4312-9f58-8734cc465cde","originalAuthorName":"郑玉婴"},{"authorName":"刘艺","id":"f464ab52-bceb-474e-9729-0f53985cf7f7","originalAuthorName":"刘艺"},{"authorName":"肖有游","id":"3c1edcf0-11b4-4646-a8dc-1da2ed1c7572","originalAuthorName":"肖有游"}],"doi":"10.3969/j.issn.1001-9731.2013.15.027","fpage":"2253","id":"d62537df-1200-4112-9215-9fa5ac33a850","issue":"15","journal":{"abbrevTitle":"GNCL","coverImgSrc":"journal/img/cover/GNCL.jpg","id":"33","issnPpub":"1001-9731","publisherId":"GNCL","title":"功能材料"},"keywords":[{"id":"15228240-117d-45dc-8963-35be2bc8a4cd","keyword":"<span style=\"color:red\">淀粉</span>","originalKeyword":"淀粉"},{"id":"46f6bd12-7fe4-4512-91c8-b2568ab72e59","keyword":"接枝改性","originalKeyword":"接枝改性"},{"id":"ca53a736-aa69-4363-ba87-44ac671877e4","keyword":"EVA","originalKeyword":"EVA"},{"id":"3b7a55c9-0b1c-44af-9b98-6d90dc88be53","keyword":"发泡","originalKeyword":"发泡"}],"language":"zh","publisherId":"gncl201315027","title":"湿法接枝改性<span style=\"color:red\">淀粉</span>在EVA鞋底发泡<span style=\"color:red\">材料</span>中应用的初步探讨","volume":"44","year":"2013"}],"totalpage":5563,"totalrecord":55621}