The effects of different content of the esterified starch on rheologicl behaviour of ceramic slip, drying shrinkage, density, strength and microstructure of the green body were discussed.

• 详细探讨了酯化淀粉添加量不同时,对陶瓷浆料流变特性的影响,以及对成型出素坯的线收缩、相对密度、干坯强度以及显微结构的影响。