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Chiral amino acid‐ and amino alcohol‐oxalamides are well‐known as versatile and efficient gelators of various lipophilic and polar organic solvents and water. To further explore the capacity of the amino acid/oxalamide structural fragment as a gelation‐generating motif, the dioxalamide dimethyl esters 16Me and 19Me, and dicarboxylic acid 26OH/29OH derivatives containing flexible methylene bridges...
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