Impact of amino functionalization on gelation properties of random terpolymer of oligo(ethylene glycol) methacrylates in water and physiological media

Key Points

• Altered gelation properties improve material performance in water and physiological environments.
• Hydrophilicity increased significantly with amino functionalization, enhancing gel stability.
• Analysis of random terpolymer behavior shows a strong correlation with chemical modifications.
• These findings suggest potential for biomedical applications requiring specific gelation characteristics.