2013
DOI: 10.1007/s11746-013-2273-5
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Soybean Oil‐Based Polyurethane Networks: Shape‐Memory Effects and Surface Morphologies

Abstract: Vegetable oil‐based shape‐memory polyurethane networks are an emerging class of bio‐based functional materials with great potential applications. In this study, a series of different structural soybean oil polyols were synthesized, and utilized to fabricate polyurethane networks by reacting with 1,6‐diisocyanatohexane. The soybean oil‐based polyurethanes (SOPUs) were characterized with differential scanning calorimetry (DSC), dynamic mechanical tests (DMA), tensile testing, shape‐memory testing, and atomic for… Show more

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Cited by 36 publications
(17 citation statements)
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References 28 publications
(37 reference statements)
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“…Comparing with reported results [54][55][56][57] , the present three polymers show a little stronger hydrophilicity. This result is attributed to the fact that phosphorus is a high electronegative element and P=O bond has a strong tendency to form hydrogen bond with water.…”
Section: Surface Propertiessupporting
confidence: 75%
“…Comparing with reported results [54][55][56][57] , the present three polymers show a little stronger hydrophilicity. This result is attributed to the fact that phosphorus is a high electronegative element and P=O bond has a strong tendency to form hydrogen bond with water.…”
Section: Surface Propertiessupporting
confidence: 75%
“…At −18 °C, these groups may freeze benefitting the shape fixity; at 37 °C, the oscillation of these groups may contribute to the full shape recovery. The function of the pendant groups is also observed in soybean oil-based polyurethanes2728.…”
Section: Discussionmentioning
confidence: 86%
“…According to the functionalities of ethyl rhamnolipids, the polyurethanes are assumed to have crosslinked rhamnose residues as the backbone and fatty acid resides as the side chains. This structure is different from the common soybean oil‐based polyurethane networks where fatty acid residues are mostly involved in the backbone chains . Future study is warranted to more systematically examine how this basic structural difference may be used to impart unique/useful properties to the polyurethanes formed.…”
Section: Resultsmentioning
confidence: 92%