Control of molecular gelation by chemical stimuli
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Otros documentos de la autoría: Segarra Maset, María Dolores; Nebot Carda, Vicent J.; Miravet, Juan; Escuder, Beatriu
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Título
Control of molecular gelation by chemical stimuliFecha de publicación
2012-12-21Editor
Royal Society of ChemistryISSN
0306-0012; 1460-4744Cita bibliográfica
SEGARRA-MASET, Maria Dolores, et al. Control of molecular gelation by chemical stimuli. Chemical Society Reviews, 2013, vol. 42, no 17, p. 7086-7098Tipo de documento
info:eu-repo/semantics/articleVersión de la editorial
http://pubs.rsc.org/en/content/articlelanding/2013/cs/c2cs35436e#!divAbstractPalabras clave / Materias
Resumen
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 ... [+]
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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Chemical Society Reviews, 2013, vol. 42, no 17Derechos de acceso
This journal is © The Royal Society of Chemistry 2013
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