The structure of a gel containing 99% water, 0.5% of a nonionic surfactant and 0.5% of a hydrocarbon was investigated by analysis of its equilibrium phases and their state of dispersion by liquid helium freeze fracture electron microscopy. The gel consisted of aqueous droplets of micron size separated by a thin membrane of a lamellar liquid crystal and a W/O microemulsion with droplets varying between 200 and 1000 Å in diameter. © 1988 Steinkopff.
C. Solans et al., "Gelled Emulsions With A High Water Content," Colloid & Polymer Science, vol. 266, no. 6, pp. 570 - 574, Springer, Jun 1988.
The definitive version is available at https://doi.org/10.1007/BF01420770
Keywords and Phrases
electron microscopy; Emulsions; equilibrium phases; gelled; high water content; microemulsion W/O; nonionic surfactant
International Standard Serial Number (ISSN)
Article - Journal
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01 Jun 1988