Self-Assembled Networks and Molecular Gels Derived from Long-Chain, Naturally-Occurring Fatty Acids

摘要

>Self-assembly of molecular gelators in a variety of liquids provides an attractive route for the construction of nanostructured materials with desired functionalities. This review focuses on correlations between structural features of gelators, specifically derivatives of long-chain, naturally-occurring fatty acids in which functional groups have been modified systematically and their gelation efficiencies in a wide range of liquids. It is shown that molecular packing at different distance scales within the gel assemblies and the microscopic and macroscopic physical properties of the gels are sensitive to even small changes in gelator sturcture and properties of the liquid component. Structural insights are provided to understand better the basis for the rational design of molecular gelators.