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Issue 17, 2013
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Control of molecular gelation by chemical stimuli

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Molecular gels are formed by the self-assembly of low-molecular weight compounds by weak non-covalent interactions and thus, they may be easily disassembled in response to external stimuli. Chemically sensitive gels can be prepared by introducing in the molecular design functional groups that may interact either by covalent or non-covalent forces with other molecules present in the medium. Functional molecular gels have been reported that are sensitive to acids, bases, ions, redox-active compounds, neutral species, reactive compounds and enzymes. Here we present a broad revision of the different chemical inputs that can be used to tune gel properties through some appealing application-based selected examples.

Graphical abstract: Control of molecular gelation by chemical stimuli

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Publication details

The article was received on 24 Oct 2012 and first published on 21 Dec 2012

Article type: Tutorial Review
DOI: 10.1039/C2CS35436E
Citation: Chem. Soc. Rev., 2013,42, 7086-7098
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    Control of molecular gelation by chemical stimuli

    M. D. Segarra-Maset, V. J. Nebot, J. F. Miravet and B. Escuder, Chem. Soc. Rev., 2013, 42, 7086
    DOI: 10.1039/C2CS35436E

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