Differences between β-Ala and Gly-Gly in the design of amino acids-based hydrogels
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Differences between β-Ala and Gly-Gly in the design of amino acids-based hydrogels
Despite the continuous interest in organogels and hydrogels of low molecular weight gelators (LMWG), establishing the relationship between the molecular structure and the gelation mechanism is still a challenge. In this paper our interest focuses on the consequences of slight molecular modifications on the self-assembling behaviour of β-Ala vs Gly-Gly-based hydrogelators. Previously, in our gro...
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ژورنال
عنوان ژورنال: Beilstein Journal of Organic Chemistry
سال: 2010
ISSN: 1860-5397
DOI: 10.3762/bjoc.6.109