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A series of new compounds comprising oleoyl, amino acid and D-glucamine moieties were synthesised using mild reaction conditions, and their hydrogelation ability was evaluated. The gels exhibited improved stiffness and thixotropic properties dependent on the chemical structure of the amino acid linker and the number of potential hydrogen bonding sites.

Thixotropic stiff hydrogels from a new class of oleoyl-d-glucamine-based low-molecular-weight gelators