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Sultani, A; Ghazani, S. M; Marangoni, A. G; Joye, I. J; Corradini, M. G; Rogers, M. A
Soft matter, 09/2023, Letnik: 19, Številka: 36Journal Article
Pure cyclic diamino acids (CdAA) gel differently than combinations of CdAAs, altering the gelation behavior to highly-branched colloidal protein crystal networks reminiscent of traditional fat crystal networks in canola oil, making it an exciting structuring agent for unsaturated oils. Cyclizing two amino acids (CDAs) via condensation produces molecular gelators in numerous solvents, while mixtures of four or more non-gelling CDAs solidify canola oil after heating and cooling with altered microstructures from individual CDAs.
