Issue 66, 2017, Issue in Progress

Thixotropic stiff hydrogels from a new class of oleoyl-d-glucamine-based low-molecular-weight gelators

Abstract

A series of new compounds comprising oleoyl, amino acid and D-glucamine moieties were synthesised using mild reaction conditions, and their hydrogelation ability was evaluated. The gels exhibited improved stiffness and thixotropic properties dependent on the chemical structure of the amino acid linker and the number of potential hydrogen bonding sites.

Graphical abstract: Thixotropic stiff hydrogels from a new class of oleoyl-d-glucamine-based low-molecular-weight gelators

Supplementary files

Article information

Article type
Paper
Submitted
30 Jun 2017
Accepted
22 Aug 2017
First published
25 Aug 2017
This article is Open Access
Creative Commons BY-NC license

RSC Adv., 2017,7, 41686-41692

Thixotropic stiff hydrogels from a new class of oleoyl-D-glucamine-based low-molecular-weight gelators

Y. Ohsedo, M. Oono, K. Saruhashi, H. Watanabe and N. Miyamoto, RSC Adv., 2017, 7, 41686 DOI: 10.1039/C7RA07244A

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