{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,30]],"date-time":"2026-10-30T05:05:20Z","timestamp":1793336720929,"version":"4.5.0"},"reference-count":43,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2025,9,8]],"date-time":"2025-09-08T00:00:00Z","timestamp":1757289600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["22261142665"],"award-info":[{"award-number":["22261142665"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["25ZR1401211"],"award-info":[{"award-number":["25ZR1401211"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Natural Science Foundation of Shanghai, China","award":["22261142665"],"award-info":[{"award-number":["22261142665"]}]},{"name":"Natural Science Foundation of Shanghai, China","award":["25ZR1401211"],"award-info":[{"award-number":["25ZR1401211"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The development of edible hydrogels with both high strength and toughness remains a considerable challenge. Herein, we report an innovative and straightforward method to prepare robust kappa-carrageenan\/konjac glucomannan (\u03ba-car\/KGM) double network hydrogels (DNs) through a single heating-cooling cycle followed by immersion in an Na2CO3 solution. This method effectively tuned the crosslinking densities of both the rigid \u03ba-car-k+ first network and the ductile KGM second network. The resulting \u03ba-car-k+\/KGM-1:2 DNs demonstrated outstanding mechanical properties, exhibiting compressive strength approximately 10- and 20-fold greater than that of the corresponding single network (SN) \u03ba-car-k+ and KGM hydrogels, respectively, accompanied by remarkable toughness. This enhancement is attributed to a sequential failure mechanism where the rigid \u03ba-car-k+ network fractures first to dissipate energy, while the ductile KGM network remains intact to maintain structural integrity. Furthermore, the sensory profile of the \u03ba-car-k+\/KGM-1:2 DNs was remarkably similar to that of squid across all five evaluated attributes (hardness, elasticity, chewiness, brittleness, and palatability). Similarly, the \u03ba-car-k+\/KGM-1:1 DNs closely matched the sensory profile of abalone, particularly in elasticity, chewiness, brittleness, and palatability. These findings suggest the prepared edible DNs have great potential to simulate high-chewing seafood, offering a new pathway for designing advanced food materials from natural polysaccharides.<\/jats:p>","DOI":"10.3390\/foods14173140","type":"journal-article","created":{"date-parts":[[2025,9,9]],"date-time":"2025-09-09T12:15:17Z","timestamp":1757420117000},"page":"3140","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Engineering Edible Double Network Hydrogels with Abalone- and Squid-like Textures from Carrageenan and Konjac Glucomannan"],"prefix":"10.3390","volume":"14","author":[{"given":"Jingwen","family":"Zhao","sequence":"first","affiliation":[{"name":"Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mengjia","family":"Du","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yiguo","family":"Zhao","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yapeng","family":"Fang","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China"},{"name":"School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"118198","DOI":"10.1016\/j.carbpol.2021.118198","article-title":"Transparent, flexible, and multifunctional starch-based double-network hydrogels as high-performance wearable electronics","volume":"267","author":"Zeng","year":"2021","journal-title":"Carbohydr. 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