The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Control of molecular gelation by chemical stimuli
Abstract
Molecular gels are formed by the self-assembly of low-molecular weight compounds by weak non-covalent interactions and thus, they may be easily disassembled in response to external stimuli. Chemically sensitive gels can be prepared by introducing in the molecular design functional groups that may interact either by covalent or non-covalent forces with other molecules present in the medium. Functional molecular gels have been reported that are sensitive to acids, bases, ions, redox-active compounds, neutral species, reactive compounds and enzymes. Here we present a broad revision of the different chemical inputs that can be used to tune gel properties through some appealing application-based selected examples.
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Cites
Self-assembly processes in the prebiotic environment
Deamer, D., Singaram, S., Rajamani, S., Kompanichenko, V., & Guggenheim, S. (2006) · Philosophical Transactions of the Royal Society B: Biological Sciences · doi:10.1098/rstb.2006.1905 · Cited by 133
Cited by
Yashima, E., Ousaka, N., Taura, D., Shimomura, K., Ikai, T., & Maeda, K. (2016) · Chemical Reviews · doi:10.1021/acs.chemrev.6b00354 · Cited by 2,004
Okesola, B. O., & Smith, D. K. (2016) · Chemical Society Reviews · doi:10.1039/c6cs00124f · Cited by 760
Transformer Hydrogels: A Review
Erol, O., Pantula, A., Liu, W., & Gracias, D. H. (2019) · Advanced Materials Technologies · doi:10.1002/admt.201900043 · Cited by 293
Metadata
- Authors
- Segarra-Maset, M. D., Nebot, V. J., Miravet, J. F., & Escuder, B.
- Venue
- Chem. Soc. Rev.
- Publisher
- Royal Society of Chemistry (RSC)
- Published
- 2013
- Volume
- 42
- Issue
- 17
- Pages
- 7086-7098
- ISSN
- 0306-0012 (ISSN-L)
- 1460-4744
- OpenAlex
- W1964521859
- Cited by
- 445
- References
- 1
- FWCI
- 1.86
- Type
- journal article
- Language
- en
- Open access
- closed
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- Segarra-Maset, M. D., Nebot, V. J., Miravet, J. F., & Escuder, B. (2013). Control of molecular gelation by chemical stimuli. Chem. Soc. Rev. https://doi.org/10.1039/c2cs35436e
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