Issue 64, 2021

Varying the hydrophobic spacer to influence multicomponent gelation

Abstract

Mixing low molecular weight gelators (LMWGs) shows promise as a means of preparing innovative materials with exciting properties. Here, we investigate the effect of increasing hydrophobic chain length on the properties of the resulting multicomponent systems which are capable of showing ambidextrous phase behaviour on pH perturbation.

Graphical abstract: Varying the hydrophobic spacer to influence multicomponent gelation

Supplementary files

Article information

Article type
Communication
Submitted
27 5月 2021
Accepted
09 7月 2021
First published
09 7月 2021
This article is Open Access
Creative Commons BY license

Chem. Commun., 2021,57, 7898-7901

Varying the hydrophobic spacer to influence multicomponent gelation

S. Panja, B. Dietrich, A. Trabold, A. Zydel, A. Qadir and D. J. Adams, Chem. Commun., 2021, 57, 7898 DOI: 10.1039/D1CC02786G

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