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.
- This article is part of the themed collection: Chemical Communications HOT articles