Halogen effects on the solid-state packing of phenylalanine derivatives and the resultant gelation properties

Susana M. Ramalhete, Jamie S. Foster, Hayley R. Green, Karol P. Nartowski, Margaux Heinrich, Peter C. Martin, Yaroslav Z. Khimyak, Gareth O. Lloyd

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Phenylalanine is an important amino acid both biologically, essential to human health, and industrially, as a building block of artificial sweeteners. Our interest in this particular amino acid and its derivatives lies with its ability to form gels in a number of solvents. We present here the studies of the influence of halogen addition to the aromatic ring on the gelation properties and we analyse the crystal structures of a number of these materials to elucidate the trends in their behaviour based on the halogen addition to the aromatic group and the interactions that result.
Original languageEnglish
Pages (from-to)423-439
Number of pages17
JournalFaraday Discussions
Early online date12 May 2017
Publication statusPublished - Oct 2017

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