Abstract
Thermoresponsive core-shell microspheres are prepared and functionalized with 3-aminophenylboronic acid to make them responsive to glucose. The volume phase transition of the resulting particles is shifted to a lower temperature and a clear swelling is caused by the presence of glucose. The particles after the functionalization preserved their capability to form crystalline colloidal arrays. The changes of their properties may be used in the design of glucose sensors.
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