Evidence of percolative phenomena in a lecithin-based gel

The structure of the gel-phase, observed in a number of lecithin-in-oil mic roemulsions after addition of water, is the topic of a controversy actually taking place in the literature. In this paper, we will show how the dynami cal properties of water confined in the inner core of the micelles, as inve stigated by QENS and INS, turn out to be inconsistent with the usually prop osed model of entangled (not interconnected) polymer-like micelles. A perco lated structure of branched cylindrical aggregates could agree with the pre sented data. (C) 2000 Elsevier Science B.V. All rights reserved.