Tuning the Viscoelastic Properties of Wormlike Surfactant Micelles by Oil Solubilization

Phase separation of saturated micellar network and its potential applications for nanoemulsification

“…The formation of branched micelles and multiconnected network (as a limiting case) has been used as explanation of the rheological and phase behavior of numerous experimental systems [9][10][11][17][18][19][20][21][22][23]. The viscosity curve can be essentially affected by the addition of fatty acids, alcohols, and fragrances [5,[24][25][26][27][28][29].…”