Controlling the properties of the micellar and gel phase by varying the counterion in functionalised-dipeptide systems

Kate McAulay, Pedro Agis Ucha, Han Wang, Ana M. Fuentes-Caparrós, Lisa Thomson, Osama Maklad, Nikul Khunti, Nathan Cowieson, Matthew Wallace, Honggang Cui, Robert J. Poole, Annela Seddon, Dave J. Adams

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Abstract

The micellar aggregates formed at high pH for dipeptide-based gelators can be varied by using different alkali metal salts to prepare the solutions.The micellar aggregates formed at high pH for dipeptide-based gelators can be varied by using different alkali metal salts to prepare the solutions. The nature of the micellar aggregates directly affects the properties of the resulting gels.
Original languageEnglish
JournalChemical Communications
DOIs
Publication statusPublished - 5 Mar 2020

Keywords

  • dipeptide
  • micellar aggregates
  • gel

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    McAulay, K., Agis Ucha, P., Wang, H., Fuentes-Caparrós, A. M., Thomson, L., Maklad, O., Khunti, N., Cowieson, N., Wallace, M., Cui, H., Poole, R. J., Seddon, A., & Adams, D. J. (2020). Controlling the properties of the micellar and gel phase by varying the counterion in functionalised-dipeptide systems. Chemical Communications. https://doi.org/10.1039/D0CC01252A