?-Cyclodextrin-micelle mixed systems as a reaction �medium. Denitrosation ofN-methyl-N-nitroso-p-toluenesulfonamide

Fernndez, I.; Garca-Ro, L.; Hervs, P.; Mejuto, J. C.; Prez-Juste, J.; Rodrguez-Dafonte, P.

doi:10.1002/1099-1395(200010)13:10<664::aid-poc264>3.0.co;2-u

Cited by 19 publications

(6 citation statements)

References 21 publications

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“…Several classes of compounds, that can form inclusion complexes with natural cyclodextrin, have been subjected to systematic studies. These cover almost every class of compounds such aliphatic alcohols (Cabaleiro-Lago, García-Río et al, 2005), amines and acids (Gadosy, Boyd, & Tee, 2000), aminoacids (Tee, Gadosy, & Giorgi, 1997), ketones (Iglesias, 2003), surfactants (Dorrego et al, 2000;Fernández et al, 2000;Garcia-Rio et al, 2004) and other compounds Rekharsky & Inoue, 1998).…”

Section: Introductionmentioning

confidence: 99%

Factors controlling flavors binding constants to cyclodextrins and their applications in foods

Astray

Mejuto

Morales

et al. 2010

Food Research International

150

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Section: Introductionmentioning

confidence: 99%

Factors controlling flavors binding constants to cyclodextrins and their applications in foods

Astray

Mejuto

Morales

et al. 2010

Food Research International

150

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“…The pseudophase model applied to micelles has also been satisfactory for the analysis of the kinetic results in more complex micellar systems such as mixed micellar-cyclodextrin systems [31][32][33][34][35][36][37] or pseudo-micellar humic acids aggregates [38][39][40][41][42].…”

Section: The Pseudophase Modelmentioning

confidence: 99%

Pseudophase Model in Microemulsions

Cid¹,

Acuña²,

Alonso-Ferrer³

et al. 2019

Microemulsion - A Chemical Nanoreactor [Working Title]

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The kinetic behaviours in microemulsions can be easily modelled using an extension of the pseudophase model previously developed for micellar catalysis. This model considers that the microheterogeneous media can be considered as the sum of different conventional reaction media, where the reagents are distributed and in which the reaction can occur simultaneously. The reaction rate observed in the microheterogeneous system will be the sum of the velocities in each one of the pseudophases. This use can be considered as an extension of the pseudophase model, which has been developed for the quantitative analysis of nitrosation reactions in AOT/isooctane/water microemulsions and has been applied successfully in the literature in a large variety of chemical reactions.

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“…On the other hand, surfactant chain length can affect its interaction with substrates [42,43]. The kinetics study of the acid hydrolysis of anionic N-methyl-N-nitroso-ptoluenesulfonamide (MNTS) in media containing different cationic micellar aggregates LTAB, TTAB, CTAB, andcyclodextrin ( -CD) [42] shows that the values of interaction between MNTS and surfactants increase with the chain length of surfactants. As reported [44], using cationic gemini surfactants with longer chain length increases the cleavage of carboxylate ester.…”

Section: Decomposition Reactionsmentioning

confidence: 99%

Effects of Surfactants on the Rate of Chemical Reactions

Samiey

Cheng

2014

Journal of Chemistry

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Surfactants are self-assembled compounds that depend on their structure and electric charge can interact as monomer or micelle with other compounds (substrates). These interactions which may catalyze or inhibit the reaction rates are studied with pseudophase, cooperativity, and stoichiometric (classical) models. In this review, we discuss applying these models to study surfactant-substrate interactions and their effects on Diels-Alder, redox, photochemical, decomposition, enzymatic, isomerization, ligand exchange, radical, and nucleophilic reactions.

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?-Cyclodextrin-micelle mixed systems as a reaction �medium. Denitrosation ofN-methyl-N-nitroso-p-toluenesulfonamide

Cited by 19 publications

References 21 publications

Factors controlling flavors binding constants to cyclodextrins and their applications in foods

Factors controlling flavors binding constants to cyclodextrins and their applications in foods

Pseudophase Model in Microemulsions

Effects of Surfactants on the Rate of Chemical Reactions

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