There's a bit of stuff like that in carbohydrate chemistry: polysaccharides that gel depending on temperature or pH changes, or on dilution - one of the reasons why we were doing molecular modelling/dynamics studies on carrageenans, for example, back in the early nineties.

But yeah, cyclodextrins are weird even by carbohydrate chemistry standards: I spent the first six months of my PhD looking at cyclodextrins as artificial enzymes (the idea had been to modify the hydroxyl groups around the primary face to carry functionality that could be used to react with guest molecules trapped in the hydrophobic cavity), and we could track changes in the hydrogen-bonding patterns by nmr.

Or you could take a litre of fairly strong cyclodextrin solution, and a litre of similarly concentrated straight-chain amylose oligomer and pour a couple of moles of benzene (or toluene or other hydrophobic aromatic)) into each, and with a little warming and shaking, the aromatic layer would dissolve into the cyclodextrin solution but not the other one.
Bloody hell -- that is quite cunning stuff. Very freaky. I admit I had thought that impossible -- neglected the possibility of two substances bonding with each other.
If there's anything else impossible you'd like located, please just ask.

My grip on relaity :)
Fascinating!
Substances just don't know how to behave these days!
I can offer a far simpler answer to her conundrum.

This stuff is fine until lightly heated by a large scale four flame Bunsen (a standard gas hob will do.) At which point it forms a gel-like solid which resists all attempts to return it to its liquid state.

I speak of the solution Devalmont's HydroxyBistocene.

Also known as My Gravy.
What about that fab super cooled liquid (at room temperature)that heats up as it solidifies.

The stuff they use in hand warmers.

Not quite the same I know but still an interesting property.

http://thermo-pad.com/how.htm
Marvellous! Physicists discover cross-linking. I hope they celebrate with a tasty boiled egg or two.
(Anonymous)
well, as long as the eggs don't unboil themselves and go runny again when cooled, i'm sure they will...

anonymouseth
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