Issue 11, 2013
From the journal:

Soft Matter

Ionic-covalent entanglement hydrogels from gellan gum, carrageenan and an epoxy-amine†

Leo Stevens,ab   Paul Calvert,c   Gordon G. Wallaceb  and  Marc in het Panhuis*ab  

* Corresponding authors

a Soft Materials Group, School of Chemistry, University of Wollongong, Wollongong, NSW 2522, Australia
E-mail: panhuis@uow.edu.au
Tel: +61 24221 3155

b Intelligent Polymer Research Institute, ARC Centre of Excellence for Electromaterials Science, AIIM Facility, University of Wollongong, Wollongong, NSW 2522, Australia
E-mail: gwallace@uow.edu.au

c Department of Bioengineering, University of Massachusetts Dartmouth, North Dartmouth, MA, USA
E-mail: pcalvert@umassd.edu

Abstract

A ‘one pot’ preparation of interpenetrating polymer network hydrogels with double network characteristics is presented. A small addition of biopolymer dramatically increases the stiffness and strength of the epoxy-amine gels without affecting the large strain at failure value.

Graphical abstract: Ionic-covalent entanglement hydrogels from gellan gum, carrageenan and an epoxy-amine

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Article information

DOI
https://doi.org/10.1039/C3SM27413F
Article type
Communication
Submitted
19 Oct 2012
Accepted
31 Jan 2013
First published
08 Feb 2013

Soft Matter, 2013,9, 3009-3012

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Ionic-covalent entanglement hydrogels from gellan gum, carrageenan and an epoxy-amine

L. Stevens, P. Calvert, G. G. Wallace and M. I. H. Panhuis, Soft Matter, 2013, 9, 3009 DOI: 10.1039/C3SM27413F

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