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Journal of Oleo Science|May 10, 2023
Effect of Micellar Shape on Viscoelastic Behavior and Gel Network Structure of Hydrogel Formed by Surfactant-mediated Gelation Using Glutamic-acid-based OrganogelatorNaoaki Ikeda, Kenji AramakiJournal of Oleo Science|July 6, 2022
Hydrogel Formation by Glutamic-acid-based Organogelator Using Surfactant-mediated GelationNaoaki Ikeda, Kenji AramakiJournal of Oleo Science|March 20, 2010
Composition-insensitive highly viscous wormlike micellar solutions formed in anionic and cationic surfactant systemsKenji Aramaki, Suzuka Iemoto, Naoaki Ikeda, et al.Journal of Oleo Science|October 15, 2020
Coacervation in Cationic Polyelectrolyte Solutions with Anionic Amino Acid SurfactantsKenji Aramaki, Yasutaka Shiozaki, Shuhei Kosono, et al.Journal of Oleo Science|June 28, 2023
Adsorption and Lubrication of Glutamic Acid-Based Surfactant with Calcium IonsKenichi Sakai, Megumi Sawada, Naoaki Ikeda, et al.Pageof 1