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Rheology of α-Gel Formed by Amino Acid-Based Surfactant with Long-Chain Alcohol: Effects of Inorganic Salt Concentration
[Image: see text] 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-do...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American
Chemical Society
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8280742/ https://www.ncbi.nlm.nih.gov/pubmed/34082534 http://dx.doi.org/10.1021/acs.langmuir.1c00626 |