Functionalised dipeptides are a class of interesting and useful low molecular weight hydrogelators. Here, we report a significantly expanded library of materials, including dipeptides conjugated to carbazole, phenanthracene, anthracene, pyrene and substituted naphthalenes. We assess the effect of using two different gelation methods; a pH-switch and a solvent switch on the gelation behaviour and properties of the dipeptides. Importantly, we investigate the relationship between the structure of these dipeptides and their ability to form gels. From an analysis of the gelation ability of all these dipeptides, it is clear that those containing a phenylalanine as either of the constituent amino acids are much more likely to lead to a gelator being formed as opposed to using non-aromatic amino acids only. (C) 2015 Elsevier Inc. All rights reserved.