Interaction between poly(ethylene glycol) and two surfactants investigated by diffusion coefficient measurements

Confinement of a hydrophilic polymer in membrane lyotropic phases

“…From them, the mutual diffusion coefficient was obtained. The diffusion coefficients obtained with the DLS and the FRAPP techniques agree within experimental error [10]. This means that the hydrodynamic radius of PEG is not appreciably modified by adding the fluorescent group.…”

“…In order to follow the polymer diffusion with the FRAPP technique, we labeled PEG molecules with a fluorescent dye, according to the DTAF labeling of dextran [9]. Materials, synthesis details, and purification steps are described in detail in a previous article [10]. All samples were prepared in ultra-purified water (resistivity ≈18 M cm).…”

“…The phase diagram displays a large range of bilayer volume fractions, φ, where both the L α and L 3 phases are stable; this range is roughly 0.05 ∅ 0.3 [10]. For a given bilayer volume fraction, the difference between the lamellar and sponge regions is the cosurfactant to surfactant mass ratio r = m hex m C 14 DMAO .…”

An experimental device to determine the apparent diffusivities of aroma compounds

“…Moreover, its high cost, the need for skilled operators and the complexity in terms of composition and structure of real food products largely contribute to limiting its application. Methods based on fluorescence spectroscopy such as Fluorescence Recovery After Photobleaching (FRAP) (Ló pez- Esparzaa et al, 2006) or Fluorescence Correlation Spectroscopy (FCS) (Masuda, Ushida, & Okamoto, 2006) are also widely used to characterize mobility of molecules within matrices or through films. However, in the case of food studies, samples are often opaque, aroma compounds are rarely naturally fluorescent, and their binding with a fluorescent probe is likely to modify their mobility, thus limiting the use of these methods.…”

Role of Ethylene Oxide and Propylene Oxide Groups of Pluronics in Binding of Fatty Acid to Pluronics in Microemulsions

“…Many different factors affect the manner in which surfactants interact with polymers. The type of surfactant (cationic, anionic, non-ionic) [12][13][14], surfactant chain length [15,16], and the ionic strength of the aqueous phase are all factors that have been shown to affect the binding of surfactants to polymers. Another factor that is of significant importance in surfactant-polymer interactions is the nature of the polymer.…”