| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10376561 | Journal of Colloid and Interface Science | 2012 | 6 Pages |
Abstract
⺠The crude lecithin/hexadecanol bilayers formed a gel owing to low levels of impurities. ⺠A morphological change from vesicles to bilayer sheets causes the gelation. ⺠The hexadecanol molecules are intercalated between phospholipids to reduce the chain tilt. ⺠We propose the continuous water layers between bilayer sheets as a network in the gel. ⺠Trace acidic phospholipids in the lecithin may play a crucial role in the gel formation.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Yasuharu Nakagawa, Hiromitsu Nakazawa, Satoru Kato,