Evidence map›Paper›PMID 40619931›Full record

ArticleAdvanced science (Weinheim, Baden-Wurttemberg, Germany)2026

Hyperelastic Starch Hydrogel Configures Edible and Biodegradable All-Components for Soft Robots.

Siyu Yao, Haohao Hu, Mengfan Zhang, Qingqing Zhu, Donghong Liu, Shaoxing Qu, Guoyong Mao, Enbo Xu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Advanced science (Weinheim, Baden-Wurttemberg, Germany), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Harnessing Phase Separation for the Development of High-Performance Hydrogels.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2026
    Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Siyu YaoCollege of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China.
Haohao HuCollege of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China.
Mengfan ZhangDepartment of Engineering Mechanics, Zhejiang University, Hangzhou, 310027, China.
Qingqing ZhuCollege of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China.
Donghong LiuCollege of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China.
Shaoxing QuDepartment of Engineering Mechanics, Zhejiang University, Hangzhou, 310027, China.
Guoyong MaoDepartment of Engineering Mechanics, Zhejiang University, Hangzhou, 310027, China.ORCID https://orcid.org/0000-0002-7570-6206
Enbo XuCollege of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China.

Funding

National Key Research and Development Program of China 2022YFF1101800National Natural Science Foundation of China 12321002National Natural Science Foundation of China 12372167National Natural Science Foundation of China 32272464Scientific Research Fund of Zhejiang Provincial Education Department Y202250819State Administration of Foreign Experts Affairs B21034Zhejiang Provincial Natural Science Foundation of China LR24C200002
6 · The paper itself

Abstract

Developing edible and biodegradable structural materials is a promising solution to the increasing risk of plastic pollution. Starch has been widely used in foods such as noodles, and puddings for thousands of years, but with low mechanical performance. Here, a starch chain phase separation strategy is proposed in synthesizing starch-based hydrogel to simultaneously enhance its strength and toughness, by the tunable interplay of glycerol/water (as -good solvent) and ethanol (as antisolvent). The mechanical performance of starch hydrogel, composed of starch, bound water, and glycerol, is widely tuned with maximum strains: 194.4-361.4%; maximum tensile stresses: 34-192 kPa; and Young's moduli: 36.0-205.8 kPa. Modulating the glycerol/ethanol ratio governs phase separation dynamics during the structural formation of starch hydrogel: lower glycerol/ethanol ratios bring higher maximum strain and maximum tensile stress, correlating with reconfigured starch crystallization and dynamic hydrogen-bonding network. Notably, the hyperelastic starch hydrogel achieves complete soil degradation within 24 days and is constructed for a pneumatic soft gripper. This work pioneers a green and sustainable hydrogel platform that harmonizes high performance with edibility and biodegradability, offering transformative potential for eco-friendly soft robotics and transient wearable systems.

Indexed as

HydrogelsRoboticsStarchGlycerolTensile StrengthGlycerolHydrogelsStarchcomplete biodegradationedible materialsflexible devicephase separationstretchable starch chain

Identifiers

PMID40619931
PMCPMC13042779

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.