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Preparation of starch-g-PMMA, starch-g-P(MMA/BMA) and starch-g-P(MMA/MA) nanoparticles and their reinforcing effect on natural rubber by latex blending: a comparative study

Crossref DOI link: https://doi.org/10.1134/S0965545X17050200

Published Online: 2017-06-24

Published Print: 2017-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zhang, Q. L.

Tian, X. H.

Sun, J. Y.

Yuan, Y. Z.

Zhang, K. T.
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