Thermally Induced Gelation of Mixed Phosphatidylcholine Aqueous Solution Containing Wormlike Micelle Structure
Author:
Affiliation:
1. Graduate School of Science and Technology, Tokyo University of Marine Science and Technology
2. Deparment of Food Science and technology, Faculty of Agro-Industry, Kasetsart University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/15/4/15_233/_pdf
Reference38 articles.
1. 1) M. E. Cates, S. J. Candau; Statics and dynamics of worm-like surfactant micelles. J. Phys.: Condens. Matter, 2, 6869-6892 (1990).
2. 2) H. Hoffmann; “Structure and Flow in Surfactant Solutions, ACS Symposium Series 578”, C. A. Herbs, R. K. Prud’homme (Eds.), American Chemical Society, 1994, pp. 2-31
3. 3) R. Kumar, A. M. Ketner, S. R. Raghavan; Nonaqueous photorheological fluids based on light-responsive reverse wormlike micelles. Langmuir, 26, 5405-5411 (2009)
4. 4) S. H. Tung, Y. E. Huang, S. R. Raghavan; Contrasting effects of temperature on the rheology of normal and reverse wormlike micelles. Langmuir, 23, 372-376 (2007).
5. 5) T. S. Davies, A. M. Ketner, S. R. Raghavan; Self-assembly of surfactant vesicles that transform into viscoelastic wormlike micelles upon heating. J. Am. Chem. Soc., 128, 6669-6675 (2006).
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Rheological properties in solutions of wormlike micelle composed of lysophosphatidylcholine/phosphatidylcholine mixture;Journal of Biorheology;2017
2. Evaluation of Electrostatic Interaction between Lysolecithin and Chitosan in Two-Layer Tuna Oil Emulsions by Nuclear Magnetic Resonance (NMR) Spectroscopy;Food Biophysics;2016-04-14
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