Making Highly Elastic and Tough Hydrogels from Doughs

Guodong Nian1, Junsoo Kim1, Xianyang Bao1,2

  • 1John A. Paulson School of Engineering and Applied Sciences, Kavli Institute for Bionano Science and Technology, Harvard University, Cambridge, MA, 02138, USA.

Summary

This study introduces a novel dough-based method for creating tough, swell-resistant hydrogels. By densely entangling polymer chains before sparse crosslinking, these advanced hydrogels overcome traditional brittleness limitations.

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