A simple strategy is provided to construct a novel pH‐ and sugar‐induced shape memory hydrogel based on dynamic phenylboronic acid (PBA)–diol interactions formed by PBA‐modified sodium alginate (Alg‐PBA) and poly(vinyl alcohol) (PVA). The dynamic PBA–diol ester bonds serve as temporary cross‐links and stabilize the deformed shape of the hydrogel. The disassociation of the PBA–diol ester bonds is explored in acidic conditions and aqueous solutions of glucose and fructose, which endow the hydrogel with shape memory performances.
