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TX-10 1

compact 1

heating 1

ionic liquid surfactant 1

micellization 1

regularly flocky 1

rheological behavior 1

sodium oleate 1

solubilization 1

strength 1

sulfosuccinate 1

surfactant AOT 1

temperature 1

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Rheological behavior of mixed system of ionic liquid [C

Zimeng HE,Ling YUE,Meng LI,Yazhuo SHANG,Honglai LIU

Frontiers of Chemical Science and Engineering 2015, Volume 9, Issue 2, Pages 232-241 doi: 10.1007/s11705-015-1511-9

Abstract: We report on the rheological behavior of wormlike micelles constructed by ionic liquid surfactant [Caddition of NaBr or sodium salicylate decreases significantly the viscosity and the relaxation time of the wormlikeThe increase of temperature decreases the average contour length and viscosity of wormlike micelles and

Keywords： rheological behavior ionic liquid surfactant sodium oleate wormlike micelles viscoelasticity

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Formation of reverse micelles in supercritical carbon dioxide and its thermodynamics

WEN Zhen, DANG Zhi, ZHU Zhixin, ZONG Minhua

Frontiers of Chemical Science and Engineering 2007, Volume 1, Issue 3, Pages 283-286 doi: 10.1007/s11705-007-0051-3

Abstract: -(2-ethylhexyl) sulfosuccinate (AOT) and isooctyl phenol polyethoxylate (TX-10), could form reverse micellesThe formation of reverse micelles is a spontaneous process thermodynamically.Specifically for the nonionic surfactant TX-10, the formation of reverse micelles is dependent on the

Keywords： micellization surfactant AOT TX-10 sulfosuccinate solubilization

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Dissolution and enzymatic hydrolysis of casein micelles studied by dynamic light scattering

LIU Rui, QI Wei, SU Rongxin, ZHANG Yubin, JIN Fengmin, HE Zhimin

Frontiers of Chemical Science and Engineering 2007, Volume 1, Issue 2, Pages 123-127 doi: 10.1007/s11705-007-0023-7

Abstract: temperature, ionic strength, and enzymatic hydrolysis on the average hydrodynamic radius () of casein micellesThe results showed that the average value of casein micelles decreased irreversibly during the heatingcasein increased rapidly during the process of enzymatic hydrolysis, and the structural model of casein micelles

Keywords： compact strength temperature regularly flocky heating