Royal Society of Chemistry, Soft Matter, 25(8), p. 6788
DOI: 10.1039/c2sm25713k
Full text: Unavailable
The pH drop associated with sugar recognition and binding by boronic acids has been used to initiate the formation of gels from dipeptide gelators. Gels formed in the presence of fructose, but not glucose which has a weaker binding constant to boronic acids.