Rheology of α-Gel Formed by Amino Acid-Based Surfactant with Long-Chain Alcohol : Effects of Inorganic Salt Concentration
Mixtures of surfactants, long-chain alcohols, and water sometimes yield lamellar gels with hexagonally packed alkyl chains. This assembly is called "α-gel" or "α-form hydrated crystal." In this study, we characterized the rheological properties of α-gel prepared using disodium N-...
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Détails bibliographiques
| Publié dans: | Langmuir : the ACS journal of surfaces and colloids. - 1985. - 37(2021), 23 vom: 15. Juni, Seite 7032-7038
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| Auteur principal: |
Ichihara, Kumika
(Auteur) |
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| Autres auteurs: |
Sugahara, Tadashi,
Akamatsu, Masaaki,
Sakai, Kenichi,
Sakai, Hideki |
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| Format: | Article en ligne
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| Langue: | English |
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| Publié: |
2021
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| Accès à la collection: | Langmuir : the ACS journal of surfaces and colloids
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| Sujets: | Journal Article
Alcohols
Amino Acids
Gels
Surface-Active Agents
Sodium Chloride
451W47IQ8X |
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