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However, the mechanical and thermal properties of the blends were not adversely affected, compared to HDPE.
The recent results demonstrated that cyanate ester (CE /epoxy blends were not affected at this fluence level.
The mechanical properties of fractionated and whole blends were not substantially different.
Furthermore, it was found that the melt behavior and crystalline properties of LLDPE/PS blends were not the key factors to improved foaming behavior of the blends in the presence of OA-Fe3O4 nanoparticles.
The unmodified co-continuous blends were not stable and did break-up into a droplet/matrix type of morphology upon annealing in the melt depending on the blend composition.
Optical microscopy and d.s.c. were performed on PC/PMMA blends cast with THF at 50°C to demonstrate that the domain sizes were dependent on the film thickness, which should help provide yet stronger evidence that the blends were not of a single-phase nature with thermodynamic molecular mixing, but that the phase behaviour was governed by the kinetics of solvent evaporation rate.
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study reveals that PECH/PMMA blends are not fully miscible.
The crystal structure of PBT in the blends was not deteriorated by the presence of LCP.
This is why the improvement in properties of the PBT-rich blends are not as great as expected.
It is demonstrated that the solvent-cast blends are not fully miscible prior to the first melt.
Addition of EX to FX-flour blends is not recommended because of the deleterious effect on dough mechanical properties and extensional behaviour, particularly in reducing springiness and cohesiveness.
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