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Blending different low molecular weight gelators (LMWGs) provides a convenient route to tune the properties of a gel and incorporate functionalities such as fluorescence. Blending a series of gelators having a common bis‐urea motif, and functionalised with different amino acid‐derived end‐groups and differing length alkylene spacers is reported. Fluorescent gelators incorporating 1‐ and 2‐pyrenyl...
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