Gelation Behavior of 2H-Chromene N-Acylamino Acid Conjugates

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DC Field	Value	Language
dc.contributor.author	Sakhuja, Rajeev	-
dc.date.accessioned	2021-11-11T11:02:26Z	-
dc.date.available	2021-11-11T11:02:26Z	-
dc.date.issued	2009-03-18	-
dc.identifier.uri	https://pubs.acs.org/doi/10.1021/jo900066m	-
dc.identifier.uri	http://dspace.bits-pilani.ac.in:8080/xmlui/handle/123456789/3394	-
dc.description.abstract	2H-Chromene-based conjugates of N-acyl-1,ω-amino acids (5, 9a−f, 14a−f) of natural amino acids (10a,b) and of dipeptide (10c) are prepared (60−97%) by N-acylbenzotriazole methodology in aqueous media at 20 °C. Gelation properties of the corresponding sodium salts in DMF and DMSO are generalized with respect to an increase or decrease in the chain length of the spacer.	en_US
dc.language.iso	en	en_US
dc.publisher	ACS	en_US
dc.subject	Chemistry	en_US
dc.subject	Peptides and proteins	en_US
dc.subject	Monomers	en_US
dc.subject	Gelation	en_US
dc.title	Gelation Behavior of 2H-Chromene N-Acylamino Acid Conjugates	en_US
dc.type	Article	en_US
Appears in Collections:	Department of Chemistry

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