ArticleGels (Basel, Switzerland)2023
Amidoamine Oxide Surfactants as Low-Molecular-Weight Hydrogelators: Effect of Methylene Chain Length on Aggregate Structure and Rheological Behavior.
Article in Gels (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
4 citing papers in PubMed.
- pH as a Design Tool for Low-Molecular-Weight Hydrogelators: Triggers, Structural Control, and Orthogonal Assembly.Gels (Basel, Switzerland) · 2026Review
- Low-Viscosity, Dynamic Amidoamine Hardeners with Tunable Curing Kinetics for Epoxy Adhesives.Macromolecules · 2025Article
- Real-Time Observation of Polymer Fluctuations During Phase Transition Using Transmission Electron Microscope.Polymers · 2025Article
- Fragmentation Considerations Using Amidoamine Oxide Homologs.Mass spectrometry (Tokyo, Japan) · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Rheology control is an important issue in many industrial products such as cosmetics and paints. Recently, low-molecular-weight compounds have attracted considerable attention as thickeners/gelators for various solvents; however, there is still a significant need for molecular design guidelines for industrial applications. Amidoamine oxides (AAOs), which are long-chain alkylamine oxides with three amide groups, are surfactants that act as hydrogelators. Here, we show the relationship between the length of methylene chains at four different locations of AAOs, the aggregate structure, the gelation temperature
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