Rheology of α-Gel Formed by Amino Acid-Based Surfactant with Long-Chain Alcohol: Effects of Inorganic Salt Concentration-Reference-Cited by-同舟云学术

Rheology of α-Gel Formed by Amino Acid-Based Surfactant with Long-Chain Alcohol: Effects of Inorganic Salt Concentration

Published:2021-06-03 Issue:23 Volume:37 Page:7032-7038
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Ichihara Kumika¹,Sugahara Tadashi¹,Akamatsu Masaaki¹^ORCID,Sakai Kenichi¹²^ORCID,Sakai Hideki¹²^ORCID

Affiliation:

1. Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan

2. Research Institute for Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.langmuir.1c00626

Reference43 articles.

1. A Phasediagram of the Cetostearyl Alcohol-Polyethoxyoleylether-Water Ternary System

2. A liquid crystal application in skin care cosmetics

3. Preparation and Thermal Properties of Fatty Alcohol/Surfactant/Oil/Water Nanoemulsions and Their Cosmetic Applications

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