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Figure 6.17
Modulating the rheological properties of nanostructured emulsions. The
complex viscosity (η*) was determined from the strain-controlled rheometer. It could
be modulated by changing (a) the lipid-phase composition (δ), (b) the concentration
of the dispersed phase, that is, water (ϕ), (c) the temperature (which resulted in phase
transition), and (d) concentration of the hydrogelling agent (ε ).
6.7
SUMMARY
This chapter starts with a discussion on the diversity of LC phases driven by
certain parameters; for instance, temperature variation or addition of oil can
increase the inverse conical shape of a molecule, which stabilizes highly curved
LC phases. In order to increase their applicability it is customary to reorganize
such LC phases into some type of hierarchically ordered structures. The O/W
or W/O type of emulsions are good options because they enable very broad
tunability, which can enhance their utility for specifi c applications. These emul-
sions are simply kinetically stabilized LC phases that, in the particulate form,
are called ISAsomes and in the continuous-fi lm form (holding large amount
of water) are called nanostructured emulsions.
The second section deals with the preparation and characterization of ISA-
somes systems. These systems show a high degree of structural tunability based
on (1) the composition of the hydrophobic phase (
δ
) (Guillot et al., 2006); (2)
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