6533b821fe1ef96bd127b69e
RESEARCH PRODUCT
Structural and dynamical investigation of gelation containing water-in-oil microemulsions
V. Turco LiveriFrancesco AliottaG. La MannaV. Arcoleosubject
Chromatographyfood.ingredientPolymers and PlasticsConductometryChemistryConcentration effectMicelleGelatinColloid and Surface ChemistryfoodRheologyChemical engineeringPulmonary surfactantMaterials ChemistryMicroemulsionPhysical and Theoretical ChemistryRefractometrydescription
The gelatin (Bloom 300)/water/AOT/n-heptane system has been investigated at fixed water/AOT molar ratioR (R=31.1) as a function of the gelatin content. Several experimental techniques (densitometry, refractometry, conductometry, rheology, dielectrometry, ultrasonics, hypersonics) have been used to investigate the role played by the gelatin molecule in the observed sol-gel transition above a critical gelatin content. The results appear consistent with the hypothesis of a rigid network of gelatin-water rods coated by surfactant molecules coexisting with gelatin-free AOT reversed micelles at the gelation point.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1996-10-01 | Colloid and Polymer Science |