Pressure and temperature effects on the phase transition from a dense droplet to a lamellar structure in a ternary microemulsion

2000 ◽  
Vol 112 (23) ◽  
pp. 10608-10614 ◽  
Author(s):  
Hideki Seto ◽  
Daisuke Okuhara ◽  
Youhei Kawabata ◽  
Takayoshi Takeda ◽  
Michihiro Nagao ◽  
...  
1983 ◽  
Vol 22 ◽  
Author(s):  
P.T.T. Wong ◽  
H.H. Mantsch

Sodium oleate is practically insoluble in water at room temperature. Yet, when heated above the critical micellization temperature (cmt), its solubility increases rapidly and an isotropic optically clear micellar solution is formed. Upon cooling below the critical coagelization temperature (cct), the micellar phase transforms to an opaque curd, the coagel phase. The structural changes and the nature of this phase transition are, however, not well characterized.


1986 ◽  
Vol 19 (6) ◽  
pp. L101-L105 ◽  
Author(s):  
S Chaman ◽  
Hoang-The-Giam ◽  
Bui Ai ◽  
R Mailfert ◽  
R Jeanjean

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