“…Gelation behavior was studied experimentally using HSP for three of the most widely studied gelators: 12‐hydroxystearic acid (HSA) (Abraham et al, ; Elliger, Guadagni, & Dunlap, ; Lam & Rogers, ; Laupheimer, Preisig, & Stubenrauch, ; Rogers, Abraham, Bodondics, & Weiss, , ; Rogers & Weiss, ; Rogers, Wright, & Marangoni, , , ; Sakurai et al, ; Tachibana & Kambara, ; Terech, ; Terech, Rodriguez, Barnes, & McKenna, ), 1,3:2,4 dibenzylidene‐ d ‐sorbitol (DBS) (Grassi et al, ; Mercurio & Spontak, ; Okesola, Vieira, Cornwell, Whitelaw, & Smith, ; Shen et al, ; Stan et al, ; Xie, Rieth, & Danielson, ; Yamasaki, Ohashi, Tsutsumi, & Tsujii, ), and cholesteryl 4‐(2‐anthryloxy)butanoate (CAB) gelators (Fig. ) (Furman & Weiss, ; Terech, Furman, & Weiss, ).…”