Engineering Edible Double Network Hydrogels with Abalone- and Squid-like Textures from Carrageenan and Konjac Glucomannan

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 (κ-car/KGM) double network hy- drogels (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 κ-car-k+ first network and the ductile KGM second network. The resulting...