Front Cover: In article number 1900392 by Hajime Nakajima, Katja Loos, and co‐workers, the T_g of poly(lactic acid) is greatly enhanced by the incorporation of a mandelate unit by polymerization and polymer blending. The detailed characterization of the thermal properties reveals that a lower mandelate content than that suggested by theoretical calculations is adequate, when the interaction of mandelate and lactate is successfully improved by thermal treatment.

中文翻译：

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通过聚合和聚合物共混引入生物基扁桃酸衍生的苯基增强聚乳酸的Tg

封面：中岛肇（Hajime Nakajima），卡佳·卢斯（Katja Loos）和他的同事们在编号1900392的文章中，通过聚合和聚合物共混引入扁桃酸酯单元，大大提高了聚乳酸的T _g。热特性的详细表征表明，当通过热处理成功改善了扁桃酸酯和乳酸的相互作用时，比理论计算所建议的含量低的扁桃酸酯含量就足够了。