Cyclic dipeptides consisting of diverse amino acids can cause physical gelation in a wide variety of organic fluids, including edible oils, glyceryl esters, alcohols and aromatic molecules; the gelation phenomenon is characterized by minimum gel concentration, FTIR spectroscopy, transmission electron microscopy, and X-ray diffraction.
K. Hanabusa, Y. Matsumoto, T. Miki, T. Koyama and H. Shirai, J. Chem. Soc., Chem. Commun., 1994, 1401 DOI: 10.1039/C39940001401
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