Since their discovery, over the years, molecular gels have been constantly drawing the attention of chemists from various scientific fields. Their structural softness together with the orderliness at the molecular level provides such molecules immense potential for the amplification of their properties. Using this chemistry, one can easily realize a macroscopic outcome from a molecular level modulation. This phenomenon is governed by the principle of supramolecular interactions that introduce a unique "reversibility" to the system. The new generation of gel chemistry is now tending more towards the development of new attractive functions to create smart materials for achieving outstanding response or unprecedented selectivity over a process. However, for the successful implementation of this mission, it is really essential to correlate gel functions with their structures. This focus review is an attempt to find such a correlation, which can motivate and stimulate this existing field towards precisely designing molecular gels for the desired functions.
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http://dx.doi.org/10.1002/asia.201000217 | DOI Listing |
Anal Chim Acta
February 2025
Key Laboratory of Optic-electric Sensing and Analytical Chemistry for Life Science, Ministry of Education, Shandong Key Laboratory of Biochemical Analysis, Key Laboratory of Analytical Chemistry for Life Science in Universities of Shandong, College of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao, 266042, PR China. Electronic address:
Wearable systems for health monitoring are highly desired in personal diagnostics and precision medicine while challenges remain in constructing such wearable systems with reliability and high performance. Herein, we report a wearable platform for non-invasive monitoring biomarkers in sweat. The device is composed of a butterfly-shaped like microfluidic platform in which responsive photonic crystal hydrogels are embedded in each butterfly wing as sensors.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; International Institute of Food Innovation Co, Ltd, Nanchang University, Nanchang 330200, China. Electronic address:
Extrusion is a critical process in rice noodle production. However, the underlying mechanism by which it influences noodle quality remains inadequately understood. In this study, rice noodles were processed at extrusion temperatures ranging from 100 °C to 140 °C and characterized in terms of molecular structure, short- and long-range order, microstructure, cooking loss, and texture properties.
View Article and Find Full Text PDFJ Pharm Sci
January 2025
Third World Center for Science and Technology, H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi, 75270, Pakistan. Electronic address:
Collagenases are enzymes that break down collagen and are used in wound healing and treating various disorders. Currently, collagenase is commercially available in only ointment and injectable forms and is sensitive to various environmental factors. In the present study, different hydrogel formulations of collagenase have been prepared at pH 6.
View Article and Find Full Text PDFFood Chem
January 2025
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China. Electronic address:
This study explored the role of fibrinogen hydrolyzed peptides in enhancing myosin thermal gelation properties. We investigated the impact of disrupted hydrophobic interactions and disulfide bonds on the characteristics of myosin-fibrinogen peptide composite gels using sodium dodecyl sulfate (SDS) and dithiothreitol (DTT). Disrupted hydrophobic interactions led to decreased gel texture, water-holding capacity, rheological properties and irregular pore distribution, emphasizing their critical role in gel integrity.
View Article and Find Full Text PDFFood Chem
January 2025
School of Biology, Food and Environment, Hefei University, Hefei 230601, China; Key Laboratory of Berry Processing and Resource Comprehensive Utilization, Hefei University, Hefei 230601, China. Electronic address:
In this study, blueberry pomace polysaccharide (BPP) gels were constructed using calcium ions (Ca) induction. The effects of different Ca concentrations on the relaxation time, texture, water holding capacity, thermal stability, rheological behaviour and micromorphology of Ca-BPP gels were evaluated. The Ca concentration required for optimum gel performance was 15 mmol/L.
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