The aim of this paper is to study the interactions between packaging and food. For that purpose, additives were first characterized. Kinetic studies of their specific migrations have been carried out by using different analytical methods such as gas chromatography, Fourier transform infrared spectroscopy, atomic absorption spectrometry and differential scanning calorimetric analysis. The influence of various parameters such as temperature, agitation, nature of food simulant and initial concentration of plasticizer was considered. 相似文献
Summary: Supramolecular interaction of fully methylated hyperbranched polyethylenimines (PEI) with a mesogen‐based carboxylic acid, 5‐(p‐cyanobiphenoxy)pentanoic acid, results in the formation of supramolecular complexes exhibiting thermotropic liquid crystalline (LC) mesophases. In contrast to the common smectic mesophases of most dendritic LC polymers, nematic LC phases were observed. The complexation of PEI and the mesogen units is due to electrostatic interaction between the carboxylate groups and the ammonium end groups of PEI. LC properties were investigated by a combination of differential scanning calorimetry, polarizing light optical microscopy, and X‐ray diffractometry.
Schematic illustration of the supramolecular assembly of CBPA with PEIMe backbone. 相似文献
