Determination of the Fractal Characteristic of Nanofiber-Network Formation in Supramolecular Materials

Liu, Xiang Yang; Sawant, Prashant D.

doi:10.1002/1439-7641(20020415)3:4<374::aid-cphc374>3.0.co;2-c

Cited by 53 publications

(44 citation statements)

References 27 publications

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“…Therefore, the Avrami equation for the fractal growth of the fiber network can be given as 43,60 ln d equals to 1, 2, or 3 for one-dimensional (or rod-like), two-dimensional (or plate-like), or three-dimensional (or spherical) growth, respectively.…”

Section: Structural Characteristics Of Crystal Networkmentioning

confidence: 99%

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Crystal networks in supramolecular gels: formation kinetics and mesoscopic engineering principles

Lin

et al. 2015

CrystEngComm

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For many functional materials, the functionality that is critical to macroscopic behavior begins to manifest itself at the mesoscale. To control the macroscopic properties, knowledge of the structural characteristics in relation to the properties of the mesoscopic materials is crucial. To a large extent, the mesoscopic structure of the crystal networks in supramolecular materials determines the materials' macroscopic properties. This review therefore aims to provide a comprehensive survey of the structural characteristics of crystal networks in correlation with the macroscopic properties/performance and the formation mechanisms of supramolecular gels. In the mesoscopic engineering of soft materials, a strategy constituting a materials engineering triangle is typically adopted. This is applied to engineer soft materials based on a thorough understanding of the correlation between the structure and performance of the materials, as well as the formation kinetics. First, the hierarchy of the crystal network structures, such as the crystal network and domain network, determine the basic key features of crystal networks. Concerning the formation mechanism of the crystal networks, herein, the basic mechanisms of crystal nucleation and growth are first reviewed, and then the review is further extended to the formation of multi-level crystal networks. Consequently, the engineering of mesoscopic materials can be implemented by controlling the crystal network formation. Practical strategies include the application of various stimuli, such as additives, sonication, seeding, and thermodynamic driving force, which allow the tuning and reconstructing of the mesoscopic network structure of supramolecular gels, which leads to a controllable performance of the supramolecular materials. In general, gaining a comprehensive understanding of crystal networks will help in identifying new and robust approaches to engineer and functionalize supramolecular materials in the long term. CrystEngCommThis journal is

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Section: Structural Characteristics Of Crystal Networkmentioning

confidence: 99%

“…42,60,66,67 The crystallinity can be obtained from the elasticity of the material. 42,60,66,67 The crystallinity can be obtained from the elasticity of the material.…”

Section: Structural Characteristics Of Crystal Networkmentioning

confidence: 99%

Crystal networks in supramolecular gels: formation kinetics and mesoscopic engineering principles

Lin

et al. 2015

CrystEngComm

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“…At the molecular level, CMB in 12-HSA organogels is believed to be due to the imperfect dimerization of the carboxyl heads at high cooling rates/supersaturations [83]. The branching of fibers results in spherulitic microstructures with a fractal Cayley tree substructure [84]. The branched nature of the secondary structure will have significant impacts on the macroscopic properties of the material [85].…”

Section: Microstructurementioning

confidence: 99%

Organogels: An Alternative Edible Oil‐Structuring Method

Marangoni

2012

J Americ Oil Chem Soc

531

172

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Structuring liquid oils has become an active area of research in the past decade, mainly due to pressures to reduce saturated fat intake and eliminate trans fats from our diets. However, replacing hard fats with liquid oil can lead to major changes in the quality of food products. Recent strategies to impart solid-fat functionality to liquid oils include the addition of unusual compounds to oil, leading to its gelation. These include small-molecule organogelators such as phytosterols and 12-hydroxystearic acid, which self-assemble into crystalline fibers which trap oil. Other crystalline additives include waxes, ceramides, monoacylglycerides, and other surfactants. Recently, the polymer ethyl cellulose was reported to form a polymer gel in triacylglyceride (TAG) oils. Other non-conventional strategies also include the formation of protein-stabilized cellular solids with oil trapped within the cells. In this review, we summarize the research on each one of these components in order to provide a comprehensive overview of the state of the area in oleogel research and provide future perspectives.

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“…The molecular gel formation process involves a dis‐equilibration between solubilization and aggregation . Initially, driven by supersaturation, nucleation occurs among gelator molecules . The nucleating centers form one‐dimensional (1D) objects usually, such as fibers, rods, ribbons, tapes, platelets or tubules through intermolecular, noncovalent interactions such as electrostatic interactions, packing constraints, H‐bonding, π‐π stacking, dipolar interactions, hydrophobicity or hydrophilicity, and London dispersion forces .…”

Section: Introductionmentioning

confidence: 99%

“…As the number of potential and realized applications for molecular gels (such as in the areas of sensors, cosmetic carriers, templates for materials synthesis, food additives, and lubricants) has increased, attaining the goal to design molecular gelators a priori and to predict their gelating abilities in specific liquids has become increasingly important. A logical method to advance our path to that goal is to perform systematic and targeted studies on structural analogues of gelators and to use those data to create correlations between molecular structures and the properties of their aggregates .…”

Section: Introductionmentioning

confidence: 99%

Insights into the Gelating Abilities of Ricinelaidic Acid and its Ammonium Salts: How do Stereochemistry, Charge, and Chain Lengths Control Gelation of a Long‐Chain Alkenoic Acid?

Zhang

Weiss

2016

ChemPhysChem

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The gelating abilities of ricinelaidic acid (d-REA), the trans-isomer of ricinoleic acid (d-RA), and a series of its alkylammonium and alkane-α,ω-diammonium salts have been examined in a wide range of organic liquids. The gelation efficiency of the trans acid is much better than that of the cis, although neither is as efficient as is the completely saturated molecular gelator analogue, (R)-12-hydroxystearic acid (d-12HSA). The formation of ammonium salts also improves the gelation ability of d-REA in high polarity liquids. The gelating properties are highly dependent upon the chain length of the alkyl group of the alkylammonium salts, but not very dependent on the chain length of the alkane-α,ω-diammonium salts. Structural insights from Fourier transform infrared spectroscopy and powder X-ray diffraction indicate that the absence or presence of unsaturation, the incorporation of (charged) ammonium centers, and the different chain lengths of the alkylammonium salts lead to different packing arrangements and different strengths of H-bonding interactions within the gel assemblies of the d-REA derivatives. Insights into the relationships among the various systematic structural changes to d-REA and the properties of their aggregated structures, including the gel states, are provided.

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Determination of the Fractal Characteristic of Nanofiber-Network Formation in Supramolecular Materials

Cited by 53 publications

References 27 publications

Crystal networks in supramolecular gels: formation kinetics and mesoscopic engineering principles

Crystal networks in supramolecular gels: formation kinetics and mesoscopic engineering principles

Organogels: An Alternative Edible Oil‐Structuring Method

Insights into the Gelating Abilities of Ricinelaidic Acid and its Ammonium Salts: How do Stereochemistry, Charge, and Chain Lengths Control Gelation of a Long‐Chain Alkenoic Acid?

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