@techreport{oai:soar-ir.repo.nii.ac.jp:00014638,
 author = {高橋,  正人},
 month = {Mar},
 note = {Viscoelastic properties of isotoropic aqueous solutions composed of two kinds of polysaccharides, i.e xanthan / locust bean gum and xanthan / alginic acid, were measured by a cone-plate type rheometers. Xanthan / locust bean gum are known as the polysaccharide blend which can form hydrogels although the solutions of each polysaccharides cannot form hydrogels. Whereas xanthan / alginic acid can not form hydrogel. Composition ratio dependences of viscoelasticity of the solutions were determined. The experimental results showed that the viscoelasticity of the solutions of xanthan / locust bean gum took maximum at a composition ratio, whereas the solutions of xanthan / alginic acid took minimum value at a composition. Further, thermal properties of blends with different water content were measured by differential scanning calorimeter (DSC). DSC measurements showed the affinity between polymer blends and water changed depending on composition ratio of two polymers., Article, 先進ファイバー工学研究教育拠点研究成果報告書 10: 123-123(2004)},
 title = {多糖混合物水溶液の粘弾性と熟的性質 : 15-5-16 :多糖混合物水溶液の構造制御と溶液から得られるブレンドフイルムの物性制御および溶液からの繊維化の検討},
 year = {2004}
}