Charge screening wormlike micelles affects extensional relaxation time and noodle formation. Issue 74 (30th August 2022)

• Record Type: Journal Article
• Authors: Huang, Rui; McDowall, Daniel; Ng, Henry; Thomson, Lisa; Al-Hilaly, Youssra K.; Doutch, James; Burholt, Sam; Serpell, Louise C.; Poole, Robert J.; Adams, Dave J.
• Is Part Of: Chemical communications. Volume 58:Issue 74(2022)
• Page Start: 10388
• Page End: 10391
• Publication Date: 2022-08-30
• Subjects: Chemistry -- Periodicals; 540
• DOI: 10.1039/d2cc03646k
• Languages: English
• ISSNs: 1359-7345

Abstract

Abstract : The mechanical properties of gel noodles are controlled by screening of charges in the precursor micellar aggregates. Abstract : A functionalised dipeptide that self-assembles to form wormlike micelles at high pH can be treated as a surfactant. By varying salt concentration, the self-assembled structures and interactions between them change, resulting in solutions with very different shear and extensional viscosity. From these, gel noodles with different mechanical properties can be prepared.