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Updated: Jun 8, 2026

Combining Microfluidics and Microrheology to Determine Rheological Properties of Soft Matter during Repeated Phase Transitions
Published on: April 19, 2018
Changes in viscosity behavior from a normal organogelator to a heat-induced gelator for a long-chain amidoamine
Clara Morita1, Hiroki Sugimoto, Keisuke Matsue
1Department of Industrial Chemistry, Tokyo University of Science, 1-3 Kagurazaka, Shinjuku, Tokyo 162-8614, Japan.
Abstract:
A long-chain amidoamine derivative (C18AA) acts as a normal organogelator in toluene, but changes to a heat-induced gelator, exhibiting a phase transition from sol to gel on heating upon addition of aqueous LiCl to the toluene gel. The thermal response of the heat-induced gel of C18AA was highly sensitive.
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