Volume 203, 2017

Halogen effects on the solid-state packing of phenylalanine derivatives and the resultant gelation properties

Abstract

Phenylalanine is an important amino acid both biologically, essential to human health, and industrially, as a building block of artificial sweeteners. Our interest in this particular amino acid and its derivatives lies with its ability to form gels in a number of solvents. We present here the studies of the influence of halogen addition to the aromatic ring on the gelation properties and we analyse the crystal structures of a number of these materials to elucidate the trends in their behaviour based on the halogen addition to the aromatic group and the interactions that result.

Associated articles

Supplementary files

Article information

Article type
Paper
Submitted
14 Mar 2017
Accepted
24 Nis 2017
First published
12 May 2017

Faraday Discuss., 2017,203, 423-439

Halogen effects on the solid-state packing of phenylalanine derivatives and the resultant gelation properties

S. M. Ramalhete, J. S. Foster, H. R. Green, K. P. Nartowski, M. Heinrich, P. C. Martin, Y. Z. Khimyak and G. O. Lloyd, Faraday Discuss., 2017, 203, 423 DOI: 10.1039/C7FD00108H

To request permission to reproduce material from this article, please go to the Copyright Clearance Center request page.

If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.

If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.

Read more about how to correctly acknowledge RSC content.

Social activity

Spotlight

Advertisements