Gelation Behavior Research Articles

Spectroscopic Investigation of Hydrogels Formed from Phenylalanine.

Supramolecular hydrogels assembled from amino acids, particularly offer promising prospects as biomimetic three-dimensional extracellular matrices. Phenylalanine, an aromatic amino acid, can self-assemble via hydrophobic interactions, notably through 𝜋 - 𝜋 stacking between phenyl rings. Although the self-assembly processes have been studied, the gelation mechanism of phenylalanine as an individual amino acid has received limited attention in the literature. This study focuses on investigating the gelation behavior of phenylalanine. Fluorescence spectroscopy, along with UV- Visible spectroscopy, and Fourier-transform infrared spectroscopy, were employed to elucidate the molecular interactions and the self-assembly process responsible for hydrogel formation. By leveraging fluorescence spectroscopy, this study aims to elucidate the mechanisms underlying the hydrogelation process. The fluorescence properties of the synthesized hydrogels are extensively examined, providing insights into their structural organization and stability, In this study, we employed a simple heating-cooling method for preparing phenylalanine hydrogel resulting in the formation of opaque hydrogels. Spectral analyses revealed the molecular interactions and structural organization, highlighting the relationship between concentration, opacity, and gel properties. Through this study, we investigated the gelation mechanism of a simple molecule using fluorescence spectroscopy, which provides a foundation for exploring the use of the same in other hydrogel-forming systems.

New Insights into Red and White Quinoa Protein Isolates: Nutritional, Functional, Thermal Properties

Quinoa (Chenopodium quinoa Willd.) seeds, renowned for their nutritional richness and balanced amino acid profile, offer promising potential as food ingredients. This study focused on extracting and characterizing the protein isolates from red and white quinoa varieties to evaluate their physicochemical and functional properties. Protein isolation involved alkaline solubilization and isoelectric precipitation, followed by characterization through amino acid analysis, phenolic profiling, scanning electron microscopy (SEM), zeta potential measurement, particle size distribution analysis, Differential Scanning Calorimetry (DSC), and rheological studies. The results showed that both the red and white quinoa protein isolates exhibited high protein content and essential amino acids, with notable differences in their amino acid compositions. The phenolic and flavonoid content varied between the red and white quinoa seeds, highlighting their potential antioxidant properties. SEM revealed distinct microstructural differences between the red and white quinoa protein isolates. Zeta potential measurements indicated the negative surface charges, influencing the stability in the solution. A particle size distribution analysis showed the monomodal distributions with minor variations in the mean particle size. The DSC profiles demonstrated multiple denaturation peaks, reflecting the complex protein compositions. Rheological studies indicated diverse gelation behaviors and mechanical properties. Overall, this comprehensive characterization underscores the potential of quinoa protein isolates as functional food ingredients with diverse applications in the food industry.

Topological structure, rheological characteristics and biological activities of exopolysaccharides produced by Saccharomyces cerevisiae ADT

Saccharomyces cerevisiae ADT is an edible fungus, with limited research on its exopolysaccharides (EPS). Three types of exopolysaccharides (EPS60, EPS80, and EPS100) were obtained through multiple purification steps using varying concentrations of ethanol in this study. The topological structure, rheological properties, and biological characteristics of EPS were investigated. High performance liquid chromatography (HPLC), Fourier transform infrared spectroscopy (FTIR), and nuclear magnetic resonance (NMR) analyses indicated that the three EPS are primarily made up of mannose with a small amount of glucose. Acetyl groups were also found, along with the presence of α-type pyranose and β-type pyranose. The Congo Red test and X-ray diffraction results reflected the absence of a triple helix structure and crystal properties. Atomic force microscopy (AFM) revealed the self-assembly of three exopolysaccharides into various topological structures under different concentration gradients, and a clear network structure of entangled chains was observed. EPS60, EPS80 and EPS100 displayed pseudoplasticity, weak gel behavior and thermal stability. Significantly, EPS exhibited antioxidant activity in a dose-dependent manner and showed no acute cytotoxicity to RAW264.7 and HEK293T cells. Therefore, EPS in this study is anticipated to be utilized in natural antioxidants, medications, and functional materials.

The Viscoelastic Behavior of Legume Protein Emulsion Gels—The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure

Legume proteins are increasingly used in structuring various foods under the influence of heating and stirring energy. Based on available studies, this structuring potential is not yet fully understood. This raises the question of the suitability of legume isolates and concentrates for structuring in emulsion gels and the effect of heat and oil on the gel properties. In this study, soy- and pea-based suspensions and emulsions were prepared with the least gelling concentration using different oil concentrations (0%, 7.5%, 15%, 22.5%, and 30%). The viscoelastic properties were measured before and after heating cycles (65 °C and 95 °C). Scanning electron microscopy images complemented the results. All gels measured showed viscoelastic solid behavior. Thermal treatment showed a positive effect on the gel properties for most samples, especially for concentrates (reduction in the loss factor and networking factor > 1). The concentrates showed much higher networking factors and tighter cross-linking than the isolates. The rheological and microstructural properties of the emulsion gels are influenced by a number of factors, such as carbohydrate content, protein chemistry, the protein purification method, and initial viscosity. Moreover, the influence of oil on the rheological properties depends on the material used and whether oil droplets act as an active or inactive filler.

Insights into transglutaminase on structural and rheological properties of gels from adzuki bean protein pretreated by electric fields

The demand for protein is increasing as the global population continues to grow. The plant protein has been favored and plant-based food has become a research hotspot for healthy diet, environmental protection, animal ethics and other issues. Adzuki bean protein (ABP) is a quality source with complete amino acids, abundant essential amino acids and beanless flavour. ABP is rich in glutamine and lysine which are good substrates for transaminase (TGase) induced gelation. The pulsed electric field (PEF), alternating current EF (ACEF), direct current EF (DCEF) were applied to pretreat ABP aiming at improving the efficacy of TGase induced crosslinking. The results showed that the TGase decreased the free amino amount significantly and increased the molecular weight of ABP. The EF pretreatments significantly influenced the secondary and tertiary structures of ABP with a decrease in β-sheets, increase in random coils, β-turns, and α-helices, also decrease in fluorescence intensity with blueshift. The content of disulfide bond increased with the decrease of free sulfhydryl groups. The ionic bonds decreased and hydrophobic actions surpassed significantly hydrogen bonds. The hydrophobicity increased. The electric field intensity corresponded to variation of microstructure, texture and rheological behaviour of the ABP gel according to the type of the EF.

Exploring the effect of pH-shifting on the gel properties and interaction of heat-induced Flammulina velutipes polysaccharide-porcine myofibrillar protein for improving the quality of Flammulina velutipes-pork patties

This study primarily investigated the impact of pH-shifting on the gel properties of Flammulina velutipes polysaccharide (FVP)-porcine myofibrillar protein (MPs) gels, aiming to improve the quality of Flammulina velutipes-pork patties. Our findings revealed that the water holding capacity (81.72 %), oil holding capacity (87.41 %), emulsion activity index (81.05 %), emulsion stability index (52.58 %), and rheological properties of FVP-MPs gels were all enhanced under optimal pH 9 conditions. Alkaline conditions led to a more compact structure, with hydrogen bond interactions and hydrophobic interactions being the primary molecular forces. The physicochemical and sensory properties of pork patties prepared at pH 9 were enhanced, with key odor active substances such as 1-Penten-3-ol, 1-Propanol-M and 2-Ethylbutanal-M contributing to an improved flavor. This study provides comprehensive insights into the gel properties and interaction behavior of FVP-MPs gels under varying pH conditions, highlighting the potential for enhancing meat product quality by incorporating Flammulina velutipes at optimal pH values.

Organogels, O/W and W/O emulsion gels structured by monoglycerides: the study on the gelation behavior and crystal network

Organogels, O/W and W/O emulsion gels structured by monoglycerides: the study on the gelation behavior and crystal network

Investigation of In Situ Gelation Behavior and Enhanced Oil Recovery Ability of Polymer Gel Used for Controlling CO2 Channeling in Tight Fractured Reservoir.

Polymer gels are one of the most common plugging agents used for controlling CO2 channeling and improving sweep efficiency and oil recovery in tight fractured reservoirs. However, the in situ gelation behavior and enhanced oil recovery ability of polymer gel in fractured porous media is still unclear. Thus, in this study, the bulk and in situ gelation behavior of crosslinked phenolic resin gel in a long stainless microtube as the fractured porous media was investigated. The enhanced oil recovery ability of phenolic resin gel used for CO2 channeling was investigated by means of a fractured core model. Results show that, with the increase of polymer and crosslinker concentrations, the bulk gelation time shortens and gel strength improves during the static gelation process. With the increase of polymer concentration and temperature, the in situ static gelation time and dynamic gelation time of the gel system in the microtube are shortened, and the breakthrough pressure gradient increases after gelation. Compared with the in situ static gelation behavior, the in situ dynamic gelation time is prolonged and the breakthrough pressure gradient decreases after gelation. The in situ static gelation time in the microtube is 1.2 times that of bulk gelation time in an ampoule bottle, and the in situ dynamic gelation time is nearly 3 times that of ampoule bottles. When the injected slug volume was 1.0 FV (fracture volume), as the polymer concentration increased from 3000 mg·L-1 to 4000 mg·L-1, the incremental oil recovery increased from 3.53% to 4.73%.

Investigating the pH-Dependence of gelation process in chitosan-glutaraldehyde hydrogels with diffusing wave spectroscopy

The gel time of functional hydrogels is an essential property that dictates their utility in various applications. To accurately assess this parameter, the chitosan-glutaraldehyde hydrogels were characterized here using two complementary analytical tools, rotational rheometer, and diffusing wave spectrometer (DWS). Rotational rheometers are widely used to continuously monitor the macro-mechanical properties of hydrogels during the gelation process. By observing the modulus change curve, one can gain insights into the instantaneous changes occurring within the gel network. This method provides a direct measurement of the gel's mechanical strength; however, it involves applying external forces to the sample, which may introduce artifacts such as measurement lag and potential sample deformation or destruction. Results of this study indicated that the application of external force during rotary rheometer measurements disrupted the gelation process. In contrast, DWS detected alterations in the microstructure by measuring light diffusion, allowing to track microstructural changes post-crosslinking, and curing without the interference of external stress. Thus, DWS offers a non-invasive approach to studying gelation as it detected the Brownian motion of particles within the hydrogel by monitoring the diffraction of light, thereby providing undisturbed dynamic information about the gel's behavior. The DWS technique is particularly useful for tracking microstructural changes that occur during hydrogel crosslinking and curing, without altering the gel's native state. An additional advantage of DWS is its ability to investigate the pH effect on gelation. By measuring changes in gelation time as a function of pH, we could achieve precise control over the gelation process. This fine-tuning of gelation kinetics is crucial for applications that require rapid or delayed gelation, offering a level of precision that is difficult to match with traditional rheological methods.

Effects of Moisture Content and Heat Treatment on the Viscoelasticity and Gelation of Polyacrylonitrile/Dimethylsulfoxide Solutions.

Polyacrylonitrile (PAN) gels create significant obstacles in industrial fiber spinning by forming insoluble networks that compromise solution stability and uniformity. This study investigates the rheological properties of PAN/dimethyl sulfoxide (DMSO) solutions, examining how aging time, moisture content, and polymer concentration affect gelation behavior. Dynamic rheological analysis revealed that both physical and chemical crosslinks play crucial roles in gel formation, with gelation accelerating markedly when moisture content exceeds 3% and aging progresses. Under heat treatment at 80 °C, samples with increased moisture content demonstrated rapid transitions to solid-like states, indicating a critical moisture threshold for enhanced gelation kinetics. Additionally, reductions in polymer concentration disrupted physical crosslink density, thereby mitigating gel formation. These results underscore the importance of precisely controlling moisture and concentration parameters in PAN solutions to stabilize solution properties and minimize gel formation, thus enhancing process efficiency and quality in PAN-based carbon fiber production.

Evaluation of Mixing Temperature in the Preparation of Plant-Based Bigels.

Understanding gel structures and behavior is a prerequisite for attaining the desired food application characteristics. The mixing temperature is crucial when incorporating thermolabile active compounds into gels. This study evaluated the effect of mixing temperature on the physical and chemical properties of a bigel system prepared using a carnauba wax/canola oil oleogel and Arabic gum hydrogels. The results showed that bigels prepared at lower temperatures (30 and 40 °C) resulted in a solid-like state under crystallization temperature, resulting in matrices with larger hydrogel droplets, softer texture, and lower adhesiveness, spreadability, and solvent binding capacity. In contrast, bigels prepared at higher temperatures (50 and 60 °C), around crystallization temperature but with no solid state, resulted in matrices with smaller hydrogel droplets and higher firmness, adhesiveness, and spreadability. These bigels had a higher apparent viscosity, especially at lower shear rates, and solid-like behavior in the linear viscosity range. During the bigel preparation process, adjusting the mixture temperature had no effect on the samples' oxidative stability, FTIR spectra, or thermal properties. The results highlighted the importance of hydrogel droplet size on the microstructure of the formed bigels, and smaller droplets could act as effective fillers to reinforce the matrix without making chemical changes.

Stabilizer Effects on the Gelation of Modified Recycled PET for 3D Printing Filament Application

This research identification gel types of the modified-recycled poly (ethylene terephthalate) (modified-rPET) filament, with and without the addition of heat stabilizer Pentaerythritol tetrakis(3-(3,5-di-tert-butyl-4-hydroxyphenyl) propionate (Irganox®1010). This research also identifies the gel types and studies thermal behavior of the modified-rPET filaments above, by using a hot-stage microscopy, and a differential scanning calorimetry, respectively. rPET flakes were dried to deplete the moisture. Then, they were mixed with additives and heat stabilizer (Irganox®1010) at 0 and 0.5 pph, Then, they were extruded to be compound using twin screw extruder. The compounds were extruded into filament by using filament extruder. The two temperature profiles were used. The first and the second temperature profiles from the feed zone to the die zone were 275-275-275 oC and 290-290-290 oC, respectively. The extrudate of modified-rPET with and without heat stabilizer, were investigated the type of gel and the thermal behavior of the modified-rPET filament. From this preliminary experiment, it was found that the “unmelt-gel” defect was found from the modified-rPET filament, without the addition of Irganox®1010. On the other hand, the “crosslinked gel” defect was found from the modified-rPET filament, with the addition of Irganox®1010. Therefore, the addition of heat stabilizer (Irganox®1010) may cause the “crosslinked gel” significantly. Our future work, we will investigate the effect of another stabilizer and chain extenders on the gelation behavior, to complete this clarification systematically.

The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties

Novel naturally sourced polysaccharides are gaining attention for their safety and improvement in food texture. This study investigated the correlations between the structural characteristics and physicochemical properties of dextran GS128 derived from Leuconostoc citreum SH12, and assessed its applicability in three-dimensional (3D) printed whole grain and legume-based (whole grain oat, chickpea and soybean) foods designed for dysphagia patients. The findings revealed that GS128 had a non-crystalline amorphous nature and high thermostability, suggesting its food processing potential. GS128 aqueous solution showed shear thinning and elastic gel behavior, and excellent thixotropic and structural recovery properties, and their effects were positive dose-dependent at the concentration of 4∼10 wt%, which were determined by its nearly linear structure mainly composed of 87.74% α-(1 → 6) linkages with a high molecular weight of 3.02 × 108 Da. Moreover, the addition of 4∼10 wt% GS128 not only retained the shape of 3D printed whole grain and legume food, but also improved the swallowability by 33.26–74.60% compared with food without GS128, indicating the usage potential for dysphagia people. Overall, GS128 as a texture modifier has significant potential for application in the food industry, especially in the development of 3D-printed dysphagia diets.

Enhanced characterization and utilization of cowpea protein isolate: rheological and textural properties of heat-induced gels for plant-based egg omelet formulation

This study aimed to evaluate the potential of cowpea isolate (CPI) as an effective plant-based egg substitute by comparing its composition and physicochemical properties with those of commercial isolates, including mung bean, soy, and pea proteins. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis identified a distinctive vicilin-like globulin in CPI that is critical for the unique functional properties of CPI. CPI has a smaller particle size, resulting in superior gelation capacity and water retention, which are essential for egg substitute applications. Thermal analysis revealed the high stability of CPI, which is advantageous for food processing. Notably, the unique heat-induced gelation behavior of CPI, characterized by a smooth transition from solid- to liquid-like states, provided a strength not observed in its commercial counterparts. Microstructural analysis showed that the CPI gel closely resembled the egg gel, underscoring the potential of CPI to mimic the texture of eggs, particularly in omelets.

Investigating Metastable Gelation Behavior of Coumarin‐Derived β‐Enaminone‐Boron Difluoride Complexes

AbstractGelation behavior was unearthed while investigating the photophysical properties of β‐enaminones and their difluoroboron complexes. To perform a systematic investigation, a library of β‐enaminone's difluoroboron complexes was prepared to examine their gelation behavior in organic solvents. Among the prepared compounds, the N‐butyl amine‐substituted β‐enamino diketone was found to exhibit metastable gelation properties in a mixed solvent system (methylene chloride and hexane). Our studies suggest that the presence of N‐butylamine moiety along with N,N‐dimethylamino substituent at difluoroboron enaminones is indispensable in imparting the metastable gelation behavior.

Viscous solvent effect on fracture of predamaged double-network gels examined by pre-notch and post-notch crack tests

Double network (DN) gels, composed of two interpenetrating polymer networks with contrasting properties, garnered considerable attention since their invention due to large resistances to crack initiation and propagation. This study systematically investigates the effect of viscous solvent on the fracture behavior of DN gels through pre-notch and post-notch crack tests conducted on both water-swollen and ethylene glycol (EG)-swollen DN gels. Fracture energy analysis reveals that the chain dynamics changed by viscous solvent EG would remarkably reduce the two individual fracture energy contributions Γbulk and Γtip, originating from the energy dissipation in the bulk and in the crack tip vicinity, respectively. Furthermore, we observed that chain dynamics influence crack propagation behaviors and the molecular orientation of network strands ahead of crack tips in DN gels. Examination of the retardation patterns ahead of propagating crack tips allows for the analysis of the molecular orientation of network strands. Unusual butterfly-like retardation patterns were observed for the EG-swollen DN gels, in stark contrast to the conventional damage zone patterns seen in water-swollen DN gels. This suggests that the slowed chain dynamics induced by the viscous solvent EG lead to significant viscoelastic mechanical responses ahead of crack tips, which governs the stress/strain fields at the crack tip. This study offers valuable insights into the underlying toughening mechanism of DN gels, particularly regarding the effect of polymer chain dynamics. The experimental analysis, integrating findings on fracture energy contributions, crack propagation behaviors, and retardation observations from both pre-notch and post-notch crack tests, could be applied to characterize other soft materials with diverse toughening mechanisms, thereby aiding in the design and application of future soft materials.

Engineering water-shut-off operations: Application of rheological time-temperature superposition approach for organically-crosslinked polymer gel systems

Polymer-based gels have been extensively utilized in reservoirs to prevent excessive water production and improve oil recovery. In this study, a sulfonated-hydrolyzed polyacrylamide polymer (HPAM-S) and low-toxic organic crosslinkers (hydroquinone and hexamethylenetetramine) were mixed in brine at specified concentrations to formulate the polymer-crosslinker fluid system. The quantitative rheological analysis, along with the TTS (Time-Temperature Superposition) approach, was examined for the first time to achieve the water shut-off operations in high-temperature reservoirs (90 °C–150 °C). The TTS approach was defined as modelling of the viscosity vs. time data obtained at various temperatures using an appropriate empirical shift factor (at) such that a single master curve is established for the viscosity evolution of the given fluid system. This approach facilitates the prediction of the gelation behavior of polymer-crosslinker fluid systems as a function of time at varied reservoir temperatures especially over time scales that are not experimentally accessible. The time-dependent rheological evolution of the fluid system was experimentally investigated using batch-wise bottle testing methods as well as viscosity and viscoelastic measurements by employing an advanced rheometer. The TTS approach was applied to the obtained rheological data at varied temperatures. The model was validated for an unknown set of temperature vs. viscosity data. Based on the TTS approach, the term ‘gelation time’ was defined as the time required to reach a pre-specified viscosity to signify a transition from the liquid-like state to the solid-like state. The gelation time decreases with increasing temperatures. After the gelation time, at each temperature, a swift increase in the fluid viscosity was observed, indicating the initiation of the rapid crosslinking in the fluid systems. It was found that beyond the gelation time, the batch-wise bottle testing showed (G-I) gel strength (qualitative). Analogously, the visco-elasticity test demonstrated a rapid rise in elastic modulus (G′) beyond the gelation time. An underlying mechanism based on polymer hydrolysis was utilized to explain the evolution of distinct viscous and viscoelastic properties as a function of temperature. Moreover, the modeling predictions for the fluid systems were examined for in-situ rock plugging with the help of core-flood equipment. The core-flooding tests confirmed a 99% reduction in the rock permeability beyond the gelation time. The gelation time values obtained from both the batch-wise bottle testing method and rheological tests for the polymer-crosslinker fluid systems were found in agreement with each other, with a tolerance of (±5%).

Rheology of nanocrystalline cellulose (CNC) gels: Thixotropy, yielding, wall slip, and shear banding

This study focuses on the rheological behavior of a cellulose nanocrystal gel. This system [5 wt. % cellulose nanocrystal (CNC) + 20 mM NaCl] is proved to be thixotropic, and the detected shear force tightly depends on the growth and break-up of the aggregates of CNC rods. From strain-controlled experiments, a nonmonotonic steady-state flow curve with a minimum stress value of ≈33 Pa is found, and the negative slope of stress versus shear rate suggests the existence of shear bands. From stress-controlled experiments (creep), the “static yield stress” is determined to be 67.5 ± 2.5 Pa. This difference proves that the local minimum stress of the flow curve does not coincide with the “static yield stress” determined by creep tests. However, this minimum stress can maintain flow provided that the material is already in a yielded state. At nominal shear rates below about 100 s−1, shearing is suggested to be localized in a shear band rather than over the whole material. The “dynamic yield stress” is found as “the minimum stress to maintain flow,” or the onset of shear banding. Moreover, wall slip also occurs at low nominal shear rates which is related to the interaction between the dynamic microstructure of the CNC gel and the wall: it is hypothesized that the low shear rates allow the CNC aggregates to extensively grow and, thus, the oversized CNC aggregates detach from the asperities of the wall. Our finding of the robust connection between yielding, thixotropy, wall slip, and shear banding shall shed new light on the nature of the nonmonotonic flow curves of yield stress and thixotropic materials.

Understanding of formation, gastrointestinal breakdown, and application of whey protein emulsion gels: Insights from intermolecular interactions.

Whey protein emulsion gel is an ideal model food for revealing how the multilength scale food structures affect food digestion, as their structure and mechanical properties can be precisely manipulated by controlling the type and intensity of intermolecular interactions between protein molecules. However, there are still significant understanding gaps among intermolecular interactions, protein aggregation and gelation, emulsion gel formation, gel breakdown in the gastrointestinal tract (GIT), and the practical use of whey protein emulsion gels, which limits their GIT-targeted applications. In this regard, the relationship between the structure and digestion behavior of heat-set whey protein emulsion gels is reviewed and discussed mainly from the following aspects: (1) structural characteristics of whey protein molecules; (2) how different types of intermolecular interactions influence heat-induced aggregation and gelation of whey protein in the aqueous solutions and the oil-in-water emulsions, and the mechanical properties of the final gels; (3) functions of the mouth, the stomach, and the small intestine in processing of solid foods, and how different types of intermolecular interactions influence the breakdown properties of heat-set whey protein emulsion gels in GIT (i.e., their respective role in controlling gel digestion). Finally, the implications of knowledge derived from the formation and gastrointestinal breakdown of heat-set whey protein emulsion gels for developing controlled delivery vehicles, human satiety enhancers, and sensory modifiers are highlighted.

Gelatin-based hydrogels with tunable network structure and mechanical property for promoting osteogenic differentiation

Osteoarthritis (OA) is a joint disease involving all joint components, including cartilage, calcified cartilage, and subchondral bone. The repair of osteochondral defects remains a significant challenge in orthopedics. Development of new strategies is essential for effective osteochondral injury repair. In this study, gelatin (Gel), polyethylene glycol diglycidyl ether (PEGDGE), hydroxyethyl cellulose (HEC) and chitosan (CS) were used to prepare semi-IPNs and IPNs hydrogels. Mechanical properties of Gel based hydrogels significantly improved with the semi-IPN and IPN structures. Tensile strength ranges from 238.7 KPa to 479.5 KPa, and its compressive strength ranges from 35.6 KPa to 112.7 KPa. Additionally, the stress relaxation rate increased with higher CS concentrations, ranging from 25 % to 35 %. The network structure of Gel-based hydrogels was a key factor in regulating stress relaxation. Viscoelasticity was adjusted by its network structures. Swelling and degradation behaviors of Gel based hydrogels were systematically investigated. Gel based hydrogels had good cytocompatibility. Both semi-IPN and IPN structures Gel based hydrogels could promote cell spreading and osteogenic differentiation. G10HEC1 and G10CS1 hydrogels show promise as candidates for osteochondral tissue regeneration, offering a new strategy for osteochondral tissue engineering.