Effect of Adding Lecithin and Nonionic Surfactant on α-Gels Based on a Cationic Surfactant-Fatty Alcohol Mixture
Author:
Affiliation:
1. Graduate School of Environment and Information Sciences, Yokohama National University
2. Research and Development Division, KOSÉ Corporation
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/70/1/70_ess20199/_pdf
Reference22 articles.
1. 1) Fukushima, S.; Yamaguchi, M. Effect of water on melting point and transition point of higher alcohols. J. Oleo Sci. 29, 933-935 (1980).
2. 2) Nakarapanich, J.; Barameesangpet, T.; Suksamranchit, S. Rheological properties and structures of cationic surfactants and fatty alcohol emulsions: effect of surfactant chain length and concentration. Colloid Polym. Sci. 279, 671-677 (2001).
3. 3) Kudla, P.; Sokolowski, T.; Blümich, B.; Wittern, K.-P. Phase behavior of liquid–crystalline emulsion systems. J. Colloid Interface Sci. 349, 554-559 (2010).
4. 4) Awad, T.S.; Johnson, E.S.; Bureiko, A.; Olsson, U. Colloidal structure and physical properties of gel networks containing anionic surfactant and fatty alcohol mixture. J. Dispers. Sci. Technol. 32, 807-815 (2011).
5. 5) Watanabe, K.; Inoue, H.; Teshigawara, T.; Kimura, T. α-Gel prepared in sodium methyl stearoyl taurate/behenyl alcohol/water system-characterization of structural changes with water concentration. J. Oleo Sci. 61, 29-34 (2012).
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