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In this study, we address the challenge of developing highly conductive hydrogels with enhanced stretchability for use in wearable sensors, which are critical for the precise detection of human motion and subtle physiological strains. Our novel approach utilizes amylopectin, a biopolymer, for the uniform integration of liquid metal gallium into the hydrogel matrix. This integration results in a conductive hydrogel characterized by remarkable elasticity (up to 7100 % extensibility) and superior electrical conductance (Gauge Factor = 31.4), coupled with a minimal detection limit of less than 0.1 % and exceptional durability over 5000 cycles. The hydrogel demonstrates significant antibacterial activity, inhibiting microbial growth in moist environments, thus enhancing its applicability in medical settings. Employing a synthesis process that involves ambient condition polymerization of acrylic acid, facilitated by a hydrophobic associative framework, this hydrogel stands out for its rapid gelation and robust mechanical properties. The potential applications of this hydrogel extend beyond wearable sensors, promising advancements in human-computer interaction through technologies like wireless actuation of robotic systems. This study not only introduces a viable material for current wearable technologies but also sets a foundation for future innovations in bio-compatible sensors and interactive devices., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Waxy rice starch slurry (10%, w/w) was treated with high hydrostatic pressure (HHP) (100-600 MPa) for 20 min and morphology, gelatinization property, X-ray diffraction pattern, semi-crystalline structure, and in vitro digestibility was determined. The morphology analysis showed that HHP treatment significantly affected the shape of starch granules. The thermal properties indicated an increase in gelatinization temperatures and decreased enthalpy with increasing pressure. However, compared with lower pressure, a complete gelatinization of starch was induced by 600 MPa. The lamellar repeat distance increased with increased pressure, while scattering peak disappeared at 600 MPa as a result of starch gelatinization. Based on the in vitro digestibility results of slowly digestible starch, HHP treatment at 400 MPa could be beneficial for improving the functionality of the waxy rice starch., (Copyright © 2018. Published by Elsevier B.V.)

Debranched waxy rice starch was subjected to repeated crystallization (RC) treatment, and its physicochemical properties and digestion pattern were investigated. The A-type crystalline pattern of native starch was crystallized to a complex of B- and V-type patterns by debranching and RC treatment. Among the treated starches, the relative crystallinity of debranched starch reached its maximum (29.6%) after eight repetitions of crystallization. Changes in weight-average molar mass among treated starch samples were not significantly different. The repeated-crystallized starches showed higher thermal transition temperatures and melting enthalpy than that of debranched starch. As a result, slowly digestible starch (SDS) content of repeated-crystallized starches reached a very high level (57.8%). Results showed that RC treatment induced structural changes of waxy rice starch result in a great amount of SDS., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

Slowly digestible starch (SDS) was obtained through debranched waxy rice starch and subsequent crystallization under isothermal and temperature-cycled conditions. Temperature-cycled crystallization of dual 4/-20 °C produced a higher yield of SDS product than isotherm crystallization. Crystal structure of SDS products changed from A-type to a mixture of B and V-type X-ray diffraction patterns. The relative crystallinity was higher in the temperature-cycled samples than that of isotherm. Attenuated total reflectance Fourier transform infrared spectroscopy suggested that the peripheral regions of isothermal storage starch were better organized than temperature-cycles. Temperature cycling induced higher onset temperature for melting of crystals than isothermal storage under a differential scanning calorimeter. The cycled temperature storage induced a greater amount of SDS than the isothermal storage., (Copyright © 2014 Elsevier Ltd. All rights reserved.)