Structure and thermal stability of dichain sugar surfactants at the solid/water interface studied by sum-frequency vibrational spectroscopy

Langmuir

Volumn 15, Issue 5, 1999, Pages 1817-1828

  Briggs, Adam M ^a   Johal, Malkiat S ^a  

^a UNIVERSITY OF CAMBRIDGE   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

COMPOSITION EFFECTS; CONFORMATIONS; CRITICAL MICELLE CONCENTRATION; HYDROPHOBICITY; MOLECULAR STRUCTURE; MONOLAYERS; PHASE INTERFACES; SPECTROSCOPIC ANALYSIS; SUGARS; THERMAL EFFECTS; THERMODYNAMIC STABILITY;

SUM-FREQUENCY VIBRATIONAL SPECTROSCOPY;

SURFACE ACTIVE AGENTS;

EID: 0033514778     PISSN: 07437463     EISSN: None     Source Type: Journal    
DOI: 10.1021/la981276b     Document Type: Article

References (4)

1. Gu, X. G.; Schmitt, M.; Hiasa, A.; Nagata, Y.; Ikeda, H.; Sasaki, Y.; Akiyoshi, K.; Sunamoto, J.; Nakamura, H.; Kuribayashi, K.; Shiku, H. Cancer Res. 1998, 58, 3385.
2. Akiyoshi, K.; Sunamoto, J. In Organized solutions: surfactants in science and technology; Friberg, S. E., Lindman, B., Eds.; Marcel Dekker: New York, 1992; p 290.
3. Barlow, D. J.; Ma, G.; Lawrence, M. J.; Webster, J. R. P.; Penfold, J. Langmuir 1995, 11, 3737.
4. Dickinson, E.; Iveson, G.; Tanai, S. In Food Colloids and Polymers: Stability and Mechanical properties; Dickinson, E., Walstra, P., Eds.; Royal Society of Chemistry: Cambridge, U.K., 1993; p 312.