Abstract Three-dimensional (3D) printing is a transformative manufacturing strategy,
allowing rapid prototyping, customization, and flexible manipulation of structure-property …

Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and
emulsifying. The gel characteristics provide a foundation for applications in the food industry …

Chicken egg white is an abundant, inexpensive and natural source of important proteins
such as ovalbumin and lysozyme. Thanks to its bioactivity, easy handling, anti-bacterial …

In this study, we prepared an all-natural substances based sponge (EMQS) consist of egg
white protein (EW), quaternized chitin derivatives (QCs) and montmorillonite (MMT). Inspired …

Skin injuries and in particular, chronic wounds, are one of the major prevalent medical
problems, worldwide. Due to the pivotal role of angiogenesis in tissue regeneration …

Natural egg white tis widely used as an ingredient in nutritional foods and for food
processing. Due to its characteristic foaming, emulsification, adhesion, and gelation, and its …

Recent developments have evidenced the remarkable achievements of hydrogel combining
drugs or growth factors delivery on diabetic chronic wound management. However, these …

Electronic sensors mimicking the function of human skin are promising for the next
generation of bionic skin. In this paper, we present a facile and novel approach to prepare …

Microcarriers have a demonstrated value for biomedical applications, in particular for drug
delivery and three-dimensional cell culture. Attempts to develop this technique tend to focus …

This study reports for first time the development of bone-regenerative nanocomposite
microspheres re-engineered from chicken eggs. We deployed a novel hybrid crosslinking …