2008
DOI: 10.1016/j.cis.2008.08.009
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Surfactant-based gels

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Cited by 112 publications
(106 citation statements)
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“…Trickett and Eastoe (2008) observed only a range of surfactant concentrations display this viscosity enhancement phenomenon and the critical temperature where the turning point exists is a function of surfactant concentration and shear rate. Thus, in conclusion, as the temperature increases, micelles elongate and entangle into chains until the competing effect of temperature surpasses the entanglement process and initiates micellar branching.…”
Section: Effect Of Temperaturementioning
confidence: 99%
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“…Trickett and Eastoe (2008) observed only a range of surfactant concentrations display this viscosity enhancement phenomenon and the critical temperature where the turning point exists is a function of surfactant concentration and shear rate. Thus, in conclusion, as the temperature increases, micelles elongate and entangle into chains until the competing effect of temperature surpasses the entanglement process and initiates micellar branching.…”
Section: Effect Of Temperaturementioning
confidence: 99%
“…As the surfactant concentration increases, the micelles are more prone to overlap and entangle into a transient network due to a larger presence of surfactant molecules in the solution (Collura et al 2001). In addition, shear thinning at higher salt concentrations suggests disentanglement of the system and alignment of the wormlike micelles under shear flow (Acharya and Kunieda 2006;Shchipunov and Hoffmann 2000;Trickett and Eastoe 2008). This alignment causes viscosity degradation since the micellar structure orients in a way that minimizes resistance to flow, causing the solution to move as a single object (Lin et al 2001).…”
Section: Effect Of Shear Ratementioning
confidence: 99%
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