Molecular-thermodynamic
models are applied to network-forming systems
of three types: (1) wormlike micelles of ionic surfactant, (2) water
+ oil + surfactant mixtures, and (3) mixtures of reversibly associating
chainlike molecules. For ionic surfactants, we illustrate the stabilization
mechanism for the bilayer perforation that has a toroidal rim and
describe the sequence of shape transitions induced by adding salt,
including formation of bicontinuous structures and branched versus
nonbranched wormlike micelles. For both ionic and nonionic surfactants,
we show the zones of stable perforated bilayers and stable branched
structures in an extended state diagram of a microemulsion derived
from the Helfrich–Safran curvature expansion. For mixtures
of reversibly associating sticky chains, our molecular dynamic (MD)
simulations demonstrate crowding: an enhancement of association caused
by the presence of chains that carry nonsticky monomers. An easy-to-use
mean-field correction to the apparent association constant gives a
good prediction of this effect. For an equilibrium physical gel formed
by sticky chains, our MD data show large presence of cyclic structures.