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Sugar-Integrated Gelators of Organic Solvents—Their Remarkable Diversity in Gelation Ability and Aggregate Structure
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1999
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Biopolymer GelSugar-integrated GelatorsEngineeringPolymer ScienceGlycobiologySol-gel SynthesisGelation PropertiesCarbon AtomOrganic ChemistryPolysaccharideSolution (Chemistry)ChemistryGelation AbilityAggregate StructureDrastic ChangeCarbohydrate-protein InteractionPolymer ChemistryBiomolecular Engineering
A drastic change in the solubility and gelation properties of 1-O-methyl-4,6-O-benzylidene derivatives of monosaccharides (see figure) results from the change in the configuration of only one carbon atom.