Traditional surfactants in combination with water and a more hydrophobic amphiphile, such as an alcohol or a carboxylic acid, present a rich variety of colloidal association structures, both micelles and lyotropic liquid crystals. The presence of such association structures has a pronounced influence on the stability of macro dispersed systems such as emulsions and foams. A few examples of such an influence are discussed. © 1986, American Chemical Society. All rights reserved.
S. Friberg and C. Solans, "Surfactant Association Structures And The Stability Of Emulsions And Foams," Langmuir, vol. 2, no. 2, pp. 121 - 126, American Chemical Society, Jan 1986.
The definitive version is available at https://doi.org/10.1021/la00068a001
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01 Jan 1986