Varying the hydrophobic spacer to influence multicomponent gelation
Open Access
- 9 July 2021
- journal article
- research article
- Published by Royal Society of Chemistry (RSC) in Chemical Communications
- Vol. 57 (64), 7898-7901
- https://doi.org/10.1039/d1cc02786g
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.Keywords
Funding Information
- Engineering and Physical Sciences Research Council (EP/S019472/1)
- University of Glasgow
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