Abstract
The viscoelastic properties of lecithin organogels formed by the addition of trace amounts of water in a n-decane solution were studied by means of oscillatory rheology. The viscoelasticity of jelly-like phases of this sort is caused by a transient three-dimensional network consisting of entangled cylindrical reverse (polymer-like) micelles. It is shown that although the organogel properties depend on the lecithin concentration, the phase and rheological behavior is mainly regulated by the polar additive. The homogeneous jelly-like phase exists for molar ratios (nw) of water to lecithin from 1.6−1.7 to 3.2−3.4. At nw ratios below 2.7−2.8, the scaling exponents of the main rheological parametersthe zero shear viscosity, plateau modulus, and terminal relaxation timeare rather close to the theoretical predictions that follow from a model by Cates. This means that the lecithin polymer-like micelles are linear and flexible. At larger molar ratios the scaling behavior with the lecithin concentration is changed....
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