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Fabrication of polyvinyl alcohol hydrogels with excellent shape memory and ultraviolet-shielding behavior via the introduction of tea polyphenols

机译：通过引入茶多酚的优异形状记忆和紫外线屏蔽行为的聚乙烯醇水凝胶制备

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Xike Xiong; Jun Sun; Di Hu; Chao Xiao; Jianjun Wang; Qiqi Zhuo; Chuanxiang Qin; Lixing Dai;
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年度 2020
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1. Fabrication of polyvinyl alcohol hydrogels with excellent shape memory and ultraviolet-shielding behaviorviathe introduction of tea polyphenols [J] . Xiong Xike, Sun Jun, Hu Di, RSC Advances . 2020,第58期

机译：具有优异形状记忆和紫外线屏蔽的聚乙烯醇水凝胶的制造和紫外线屏蔽茶多酚的引入
2. Fabrication of polyvinyl alcohol hydrogels with excellent shape memory and ultraviolet-shielding behavior via the introduction of tea polyphenols [J] . Xike Xiong, Jun Sun, Di Hu, RSC Advances . 2020,第58期

机译：通过引入茶多酚的优异形状记忆和紫外线屏蔽行为的聚乙烯醇水凝胶制备
3. Poly(vinyl alcohol)-Tannic Acid Hydrogels with Excellent Mechanical Properties and Shape Memory Behaviors [J] . Chen Ya-Nan, Peng Lufang, Liu Tianqi, ACS applied materials & interfaces . 2016,第40期

机译：具有优异的机械性能和形状记忆行为的聚乙烯醇-鞣酸水凝胶
4. The effect of bacterial cellulose on the shape memory behavior of polyvinyl alcohol nanocomposite hydrogel [C] . Pegah Pirahmadi, Mehrdad Kokabi International Biennial Conference on Ultrafine Grained Nanostructured Materials . 2018

机译：细菌纤维素对聚乙烯醇纳米复合水凝胶形状记忆行为的影响
5. Development and Characterization of a Chemically Crosslinked Polyvinyl Alcohol/Polyethylene Glycol Hydrogel for Injectable Nucleus Pulposus Replacement. [D] . Binetti, Valerie Regina. 2013

机译：用于注射髓核置换的化学交联聚乙烯醇/聚乙二醇水凝胶的开发与表征。
6. Polyvinyl Alcohol/Sodium Alginate Hydrogels Incorporated with Silver Nanoclusters via Green Tea Extract for Antibacterial Applications [O] . Tianwen Wang, Fang Zhang, Rui Zhao, 2020

机译：聚乙烯醇/藻酸钠水凝胶与银纳米团簇通过绿茶提取物用于抗菌应用
7. Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging [O] . Jinjie Luo, Duquan Zuo, Zhenghua Deng, 2020

机译：热处理和茶多酚对食品包装聚乙烯醇纳米纤维膜的结构与性能

Fabrication of polyvinyl alcohol hydrogels with excellent shape memory and ultraviolet-shielding behavior via the introduction of tea polyphenols

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