January 1, 1994

Cyclo(dipeptide)s as low-molecular-mass gelling agents to harden organic fluids

Puntos clave

Los puntos clave no están disponibles para este artículo en este momento.

Resumen

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.

Preguntar a la IA

Me gusta

Guardar

Cite This Study

Hanabusa et al. (Sat,) studied this question.

synapsesocial.com/papers/6a3428c1dafc36d509a7419a https://doi.org/https://doi.org/10.1039/c39940001401

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1The relationship between a dried and native steroid gel1988 · 46 citations
2Liquid-crystalline solvents as mechanistic probes. Part 37. Novel family of gelators of organic fluids and the structure of their gels1989 · 303 citations
3Liquid crystals of long-chain dialkyl phosphate salts in nonpolar solvents1991 · 22 citations
4Chiral Mesophases of 12-Hydroxyoctadecanoic Acid in Jelly and in the Solid State. I. A New Type of Lyotropic Mesophase in Jelly with Organic Solvents1980 · 140 citations
5Organogels from lecithins1988 · 329 citations

Preguntar a la IA

Me gusta

Guardar