Preparation and properties of egg white dual cross-linked hydrogel with potential application for bone tissue engineering

HIGHLIGHTS

• who: Bingchao Duan and colleagues from the School of Chemical and Food Science, Zhengzhou University of Technology, Zhengzhou, China have published the Article: Preparation and Properties of Egg White Dual Cross-Linked Hydrogel with Potential Application for Bone Tissue Engineering, in the Journal: Polymers 2022, 14, x FOR PEER REVIEW of /2022/
• what: In this study an egg white dual cross-linked hydrogel was developed based on the principle that the external stimulus can denature proteins and cause them to aggregate forming hydrogel.
• how: The characteristics of the dual cross-linked hydrogels-including . . .
  

   

  

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