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Abstract: The Fenton-AH—Hz02 system was used to simulate the reactive oxygen species radicals (ROS) in the body to degrade the cosmetic filling auxiliary material hydroxypropyl methylcellulose (HPMC), and the changes in the molecular weight and dynamic viscosity of HPMC during the degradation proces
READ MORE Abstract: Hydroxypropyl methylcellulose is a non-toxic, odorless, white or Class white powder. In the pharmaceutical industry, it is mainly used as a rate-controlling polymer material for coating materials, film materials, and sustained-release preparations. It can also be used as a stabilizer, susp
READ MORE Abstract: Using the domestic NDJ-1 rotational viscometer and the American Brooktield (LVDV-I+) viscometer, the viscosity test method of hydroxypropyl methylcellulose with a viscosity greater than 105mPa·s was studied, and the comparative viscosity test was carried out. The results show that for HPMC
READ MORE Abstract: A degradable packaging film was prepared by blending chitosan (CS) and hydroxypropylmethylcellulose (HPMC) solutions. The structure of the blend film was characterized by infrared spectroscopy, X-ray diffraction and atomic force microscopy, and the compatibility of the two blends was analy
READ MORE Abstract: The effects of hydroxypropyl methylcellulose (HPMC) addition (0-2%) on the properties of dough and the quality of deep-fried dough sticks were studied. The rheological properties and gelatinization properties of the dough were measured by a rheometer, and the thermogravimetric properties o
READ MORE In recent years, more and more experts and scholars have published articles pointing out the potential harm of fried food to people's health, including eating fried food can lead to obesity, diabetes, coronary heart disease and high blood pressure. Statistics show that there are as many as 300,000 p
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