“…In the last decade, low molecular weight hydrogelators (LMWH) fabricated from natural biomolecules such as amino acids got great interest due to their ease and powerful bottom-up fabrication. They self-assemble into supramolecular hydrogels by non-covalent interactions, i.e., electrostatic, van der Waals forces, hydrogen bonding and π-π stacking ( McCloskey et al, 2014 ), in response to external stimuli, such as temperature change ( Collier et al, 2001 ), pH switch ( Aggeli et al, 2003 ; Chen et al, 2011 ), solvent change ( Mahler et al, 2006 ), electrostatic interactions ( Criado-Gonzalez et al, 2020b ), chemical ( Bowerman and Nilsson, 2010 ; Zhao et al, 2011 ) or enzymatic reactions ( Yang et al, 2004 ; Yang and Xu, 2006 ; Criado-Gonzalez et al, 2019b ). Ultrashort peptides, up to 7 amino acids in length, are an emerging class of LMWH of increasing interest due to their versatility in molecular design, ease synthesis, and costs reduction.…”