Information security protection has a tremendous impact on human life, social stability and national security, leading to the rapid development of anti-counterfeiting materials and related techniques. However, the traditional stored information on hard or dry media is often static and lacks functions, which makes it challenging to deal with increasing and powerful counterfeiting technologies. Modified intelligent polymeric gels exhibit color changes and shape morphing under external stimuli, which give them great potential for applications in information storage. This paper provides an overview of the latest progress in polymeric gel-based information storage materials in relation to counterfeiting. Following a brief introduction of anti-counterfeiting materials, the preparation methods for intelligent gels with adjustable colors (e.g., chemical colors and physical colors) and various encryption/decryption modes involving dimensions and diverse colors are outlined. Finally, the challenges and prospects for information storage and anti-counterfeiting based on smart gels are discussed.
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http://dx.doi.org/10.1002/adma.202201262 | DOI Listing |
Carbohydr Polym
March 2025
College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China; National Processing Laboratory for Soybean Industry and Technology, Changchun, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China. Electronic address:
In this study, the potential of using an emulsion gel based on whey protein concentrate (WPC) and pullulan (PUL) to encapsulate and deliver astaxanthin (AST) was investigated. PUL concentration was observed to affect the microstructure of WPC/PUL/AST emulsion gels, and the performance of emulsion gels was evaluated by encapsulation efficiency, simulated gastrointestinal digestion, storage stability, hardness, and water holding capacity tests. The WPC/PUL/AST emulsion gels had the highest encapsulation efficiency, gastrointestinal digestion retention, and bioaccessibility of (91.
View Article and Find Full Text PDFCarbohydr Polym
March 2025
College of Chemistry, Zhengzhou University, Zhengzhou 450000, China. Electronic address:
Soft actuators for intelligent robots require further elaboration to improve their biomedical applicability, which has led to the development of a series of flexible stimulus-responsive materials. However, fabricating degradable soft actuators that exhibit synergistic color and shape changes in response to environmental stimuli remains challenging. Here, we developed a soft actuating gel based on carbon dots (CDs) that are chemically cross-linked with sodium alginate.
View Article and Find Full Text PDFFoods
December 2024
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Soy protein isolate (SPI) possesses potential gelling properties, making it suitable for gel-based applications. However, the gel network stability and mechanical properties of SPI are relatively poor and can be improved through modifications or by combining it with other polymers, such as Konjac Glucomannan (KGM). Combining SPI with KGM can overcome the poor gel network stability and mechanical properties of SPI, but it reduces the water-absorbing capacity of the gel network after drying, which affects the quality characteristics of plant-based protein rehydrated foods and limits the economic feasibility of soy protein foods.
View Article and Find Full Text PDFGels
November 2024
EXPECR ARC, Saudi Aramco, Dhahran 31311, Saudi Arabia.
This study investigates the development of a novel CO-foamed viscoelastic gel-based fracturing fluid to address the challenges of high-temperature formations. The influence of various parameters, including surfactant type and concentration, gas fraction, shear rate, water salinity, temperature, and pressure, on foam viscosity was systematically explored. Rheological experiments were conducted using a high-pressure/high-temperature (HPHT) rheometer at 150 °C and pressures ranging from 6.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
School of Chemistry and Chemical Engineering, Yantai University, Shandong Province, 264005, China. Electronic address:
Although the natural antibacterial agent, cinnamaldehyde, has been extensively studied in the field of food packaging, its water solubility and instability limit its further applications. The controllable responsive release can be achieved through encapsulation in responsive emulsion systems based on carboxymethyl chitosan. Herein, a pH-responsive antibacterial emulsion gel was constructed from cinnamaldehyde-loaded oil-in-water emulsion templates.
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