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

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

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)
47 Downloads (Pure)

Abstract

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
JournalFaraday Discussions
Early online date12 May 2017
DOIs
Publication statusE-pub ahead of print - 12 May 2017

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