Cooking inspired tough, adhesive, and low-temperature tolerant gluten-based organohydrogels for high performance strain sensors
Hang Xu, Xuya Jiang, Xiangsheng Han, Hongzhen Cai, Feng Gao
Abstract
Wheat flour is mixed with reduced graphene oxide to form dough, washed with water, and solvent-exchanged by H 2 O/glycerol solvents to prepare adhesive, non-drying, and low-temperature tolerant gluten-based organohydrogels and used as strain sensors.
Topics & Concepts
AdhesiveGlycerolGrapheneGlutenMaterials scienceStrain (injury)Wheat glutenSolventOxideChemical engineeringComposite materialFood scienceChemistryNanotechnologyOrganic chemistryLayer (electronics)MetallurgyEngineeringInternal medicineMedicineAdvanced Sensor and Energy Harvesting MaterialsConducting polymers and applicationsAnalytical Chemistry and Sensors