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The pH drop associated with sugar recognition and binding by boronic acids has been used to initiate the formation of gels from dipeptide gelators. Gels formed in the presence of fructose, but not glucose which has a weaker binding constant to boronic acids.
Grigoriou, S., Johnson, E. K., James, T. D., Cameron, P. J., Chen, L., & Adams, D. J. (2012). Dipeptide hydrogel formation triggered by boronic acid-sugar recognition. Soft Matter, 8(25), 2788-2791. https://doi.org/10.1039/c2sm25713k