Mechanically robust egg white protein hydrogels enabled by succinylation-assisted cyclic mineralization

Xuan Yao1, Qianying Ding1, Xiaoli Liu1

  • 1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.

Summary

Researchers developed a new method to create stable, natural protein hydrogels using egg white protein. This succinylation-assisted mineralization strategy enhances hydrogel properties and shows potential for bone tissue engineering.

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