1989
DOI: 10.1007/bf01336804
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Viscoelastic properties of polymerlike reverse micelles

Abstract: A dramatic increase in the viscosity of reverse micellar solutions of lecithin in a variety of organic solvents of up to a factor of 106 upon the addition of a small amount of water can be observed. The formation of viscoelastic solutions can be explained by a water-induced aggregation of lecithin molecules into flexible cylindrical reverse micelles and the subsequent formation of a transient network of entangled micelles. The viscoelastic properties of these solutions are characterized as a function of water … Show more

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Cited by 115 publications
(111 citation statements)
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“…The same structural organization has been confirmed for the lecithin organogel with water (6,7,9,36,38). Since the rheological behavior of the glycerol-and water-containing organogels has much in common with each other, this strongly suggests that glycerol induces the similar transformation of spherical micelles into polymer-like ones as water does.…”
Section: Comparison Characteristics Of Water-and Glycerolcontaining Osupporting
confidence: 65%
See 1 more Smart Citation
“…The same structural organization has been confirmed for the lecithin organogel with water (6,7,9,36,38). Since the rheological behavior of the glycerol-and water-containing organogels has much in common with each other, this strongly suggests that glycerol induces the similar transformation of spherical micelles into polymer-like ones as water does.…”
Section: Comparison Characteristics Of Water-and Glycerolcontaining Osupporting
confidence: 65%
“…The transition from a low-viscous nonaqueous lecithin solution demonstrating Newtonian behavior to a jelly-like one with Maxwell rheology is caused by the addition of small amounts of polar additives (3,36,37). The transparency and optical isotropy of the organogel remain as before.…”
Section: Comparison Characteristics Of Water-and Glycerolcontaining Omentioning
confidence: 90%
“…The higher values of [ETA*] obtained using linear alkanes were related to the higher state of structural organization in LOs. 21,22 Similarly, Schurtenberger et al 76 found that increasing the gelator concen-tration leads to an increase in the viscosity and in turn the gel strength of a soy lecithin/IPP organogel matrix.…”
Section: Rheological Behaviormentioning
confidence: 95%
“…Skin was thawed and placed on a Franz-type diffusion cell (Hanson Research Co., Chatsworth, CA, U.S.A.) with a receptor volume ranging from 7.0 to 7.3 mL and a diffusional area of 1.74 cm 2 . PBS was added to the receptor cell, which was maintained at 32°C.…”
Section: Methodsmentioning
confidence: 99%
“…These reverse worms become tangled in the oil and form a three-dimensional (3D) network throughout the solution, turning the solution into an gel-like solution (also called a lecithin organogel). [1][2][3][4][5][6] In this reverse micellar system the polar substance is the key ingredient for the formation of reverse worms. We have also identified other key ingredients that can be used as substitutes for water in the preparation of reverse worms in n-decane, such as urea, 7) sucrose fatty acid esters, 8) D-ribose, 9) 2-deoxy-D-ribose, 9) polyglycerols, 10) ascorbic acid, 11) and multivalent carboxylic acids.…”
mentioning
confidence: 99%