Cooking inspired tough, adhesive, and low-temperature tolerant gluten-based organohydrogels for high performance strain sensors

Wheat flour is mixed with reduced graphene oxide to form dough, washed with water, and solvent-exchanged by H 2 O/glycerol solvents to prepare adhesive, non-drying, and low-temperature tolerant gluten-based organohydrogels and used as strain sensors.