Oligomers of L-valine, L-isoleucine, L-phenylalanine and L-glutamate ester form thermoreversible hard gels in a wide variety of organic fluids; the gelation is characterized by minimum gel concentration, thermodynamic parameters, FTIR and CD spectroscopy.
K. Hanabusa, Y. Naka, T. Koyama and H. Shirai, J. Chem. Soc., Chem. Commun., 1994, 2683 DOI: 10.1039/C39940002683
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