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Do Amphiphile Aggregate Morphologies and Interfacial Compositions Depend Primarily on Interfacial Hydration and Ion-Specific Interactions? The Evidence from Chemical Trapping

Langmuir, 2007-01, Vol.23 (2), p.414-424

Romsted, Laurence S

2007

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Specific Ion Pairing and Interfacial Hydration as Controlling Factors in Gemini Micelle Morphology. Chemical Trapping Studies

Journal of the American Chemical Society, 2006-01, Vol.128 (2), p.492-501

2006

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Surfactant Science and Technology: Retrospects and Prospects

1, 2014

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Modeling chemical reactivity in emulsions

Current opinion in colloid & interface science, 2013-02, Vol.18 (1), p.3-14

2013

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A direct correlation between the antioxidant efficiencies of caffeic acid and its alkyl esters and their concentrations in the interfacial region of olive oil emulsions. The pseudophase model interpretation of the “cut-off” effect

Food chemistry, 2015-05, Vol.175, p.233-242

2015

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Effects of interfacial specific cations and water molarities on AOT micelle-to-vesicle transitions by chemical trapping: the specific ion-pair/hydration model

Physical chemistry chemical physics : PCCP, 2019-04, Vol.21 (17), p.8633-8644

2019

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Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions

Journal of agricultural and food chemistry, 2016-06, Vol.64 (25), p.5274-5283

2016

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Ion Pair Formation in Water. Association Constants of Bolaform, Bisquaternary Ammonium, Electrolytes by Chemical Trapping

The journal of physical chemistry. B, 2005-12, Vol.109 (49), p.23629-23637

2005

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Maxima in Antioxidant Distributions and Efficiencies with Increasing Hydrophobicity of Gallic Acid and Its Alkyl Esters. The Pseudophase Model Interpretation of the “Cutoff Effect”

Journal of agricultural and food chemistry, 2013-07, Vol.61 (26), p.6533-6543

2013

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Evidence of coexisting microemulsion droplets in oil-in-water emulsions revealed by 2D DOSY 1H NMR

Journal of colloid and interface science, 2018-03, Vol.514 (C), p.83-92

2018

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A novel combined chemical kinetic and trapping method for probing the relationships between chemical reactivity and interfacial H2O, Br- and H+ ion molarities in CTAB/C12E6 mixed micelles

Physical chemistry chemical physics : PCCP, 2017, Vol.19 (35), p.23747-23761

2017

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A novel combined chemical kinetic and trapping method for probing the relationships between chemical reactivity and interfacial H 2 O, Br - and H + ion molarities in CTAB/C 12 E 6 mixed micelles

Physical chemistry chemical physics : PCCP, 2017-09, Vol.19 (35), p.23747-23761

2017

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Ion binding and reactivity at charged aqueous interfaces

Accounts of chemical research, 1991-12, Vol.24 (12), p.357-364

1991

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Using the pseudophase kinetic model to interpret chemical reactivity in ionic emulsions: Determining antioxidant partition constants and interfacial rate constants

Journal of colloid and interface science, 2013-06, Vol.400, p.41-48

2013

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Distributions of phenolic acid antioxidants between the interfacial and aqueous regions of corn oil emulsions: Effects of pH and emulsifier concentration

European journal of lipid science and technology, 2015-11, Vol.117 (11), p.1801-1813

2015

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Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion

Journal of colloid and interface science, 2012-03, Vol.370 (1), p.73-79

2012

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Using a pseudophase model to determine AO distributions in emulsions: Why dynamic equilibrium matters

European journal of lipid science and technology, 2017-12, Vol.119 (12), p.n/a

2017

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Simultaneous Determination of Interfacial Molarities of Amide Bonds, Carboxylate Groups, and Water by Chemical Trapping in Micelles of Amphiphiles Containing Peptide Bond Models

Langmuir, 2013-01, Vol.29 (2), p.534-544

2013

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Influence of Temperature on the Distribution of Catechin in Corn Oil-in-Water Emulsions and Some Relevant Thermodynamic Parameters

Food biophysics, 2014-12, Vol.9 (4), p.380-388

2014

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Quantitative determination of α-tocopherol distribution in a tributyrin/Brij 30/water model food emulsion

Journal of colloid and interface science, 2008-04, Vol.320 (1), p.1-8

2008

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New Method for Estimating the Degree of Ionization and Counterion Selectivity of Cetyltrimethylammonium Halide Micelles: Chemical Trapping of Free Counterions by a Water Soluble Arenediazonium Ion

Langmuir, 1997-02, Vol.13 (4), p.647-652

1997

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Effects of Temperature and Emulsifier Concentration on α-Tocopherol Distribution in a Stirred, Fluid, Emulsion. Thermodynamics of α-Tocopherol Transfer between the Oil and Interfacial Regions

Langmuir, 2009-03, Vol.25 (5), p.2646-2653

2009

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Determining α-tocopherol distributions between the oil, water, and interfacial regions of macroemulsions: Novel applications of electroanalytical chemistry and the pseudophase kinetic model

Advances in colloid and interface science, 2006-11, Vol.123, p.303-311

2006

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Origin of the Sphere-to-Rod Transition in Cationic Micelles with Aromatic Counterions: Specific Ion Hydration in the Interfacial Region Matters

Langmuir, 2005-01, Vol.21 (2), p.562-568

2005

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Arenediazonium Salts: New Probes of the Interfacial Compositions of Association Colloids. 6. Relationships between Interfacial Counterion and Water Concentrations and Surfactant Headgroup Size, Sphere-to-Rod Transitions, and Chemical Reactivity in Cationic Micelles

Langmuir, 2000-01, Vol.16 (1), p.59-71

2000

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Do Amphiphile Aggregate Morphologies and Interfacial Compositions Depend Primarily on Interfacial Hydration and Ion-Specific Interactions? The Evidence from Chemical Trapping

Specific Ion Pairing and Interfacial Hydration as Controlling Factors in Gemini Micelle Morphology. Chemical Trapping Studies

Surfactant Science and Technology: Retrospects and Prospects

Modeling chemical reactivity in emulsions

A direct correlation between the antioxidant efficiencies of caffeic acid and its alkyl esters and their concentrations in the interfacial region of olive oil emulsions. The pseudophase model interpretation of the “cut-off” effect

Effects of interfacial specific cations and water molarities on AOT micelle-to-vesicle transitions by chemical trapping: the specific ion-pair/hydration model

Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions

Ion Pair Formation in Water. Association Constants of Bolaform, Bisquaternary Ammonium, Electrolytes by Chemical Trapping

Maxima in Antioxidant Distributions and Efficiencies with Increasing Hydrophobicity of Gallic Acid and Its Alkyl Esters. The Pseudophase Model Interpretation of the “Cutoff Effect”

Evidence of coexisting microemulsion droplets in oil-in-water emulsions revealed by 2D DOSY 1H NMR

A novel combined chemical kinetic and trapping method for probing the relationships between chemical reactivity and interfacial H2O, Br- and H+ ion molarities in CTAB/C12E6 mixed micelles

A novel combined chemical kinetic and trapping method for probing the relationships between chemical reactivity and interfacial H 2 O, Br - and H + ion molarities in CTAB/C 12 E 6 mixed micelles

Ion binding and reactivity at charged aqueous interfaces

Using the pseudophase kinetic model to interpret chemical reactivity in ionic emulsions: Determining antioxidant partition constants and interfacial rate constants

Distributions of phenolic acid antioxidants between the interfacial and aqueous regions of corn oil emulsions: Effects of pH and emulsifier concentration

Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion

Using a pseudophase model to determine AO distributions in emulsions: Why dynamic equilibrium matters

Simultaneous Determination of Interfacial Molarities of Amide Bonds, Carboxylate Groups, and Water by Chemical Trapping in Micelles of Amphiphiles Containing Peptide Bond Models

Influence of Temperature on the Distribution of Catechin in Corn Oil-in-Water Emulsions and Some Relevant Thermodynamic Parameters

Quantitative determination of α-tocopherol distribution in a tributyrin/Brij 30/water model food emulsion

New Method for Estimating the Degree of Ionization and Counterion Selectivity of Cetyltrimethylammonium Halide Micelles: Chemical Trapping of Free Counterions by a Water Soluble Arenediazonium Ion

Effects of Temperature and Emulsifier Concentration on α-Tocopherol Distribution in a Stirred, Fluid, Emulsion. Thermodynamics of α-Tocopherol Transfer between the Oil and Interfacial Regions

Determining α-tocopherol distributions between the oil, water, and interfacial regions of macroemulsions: Novel applications of electroanalytical chemistry and the pseudophase kinetic model

Origin of the Sphere-to-Rod Transition in Cationic Micelles with Aromatic Counterions: Specific Ion Hydration in the Interfacial Region Matters

Arenediazonium Salts: New Probes of the Interfacial Compositions of Association Colloids. 6. Relationships between Interfacial Counterion and Water Concentrations and Surfactant Headgroup Size, Sphere-to-Rod Transitions, and Chemical Reactivity in Cationic Micelles

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