Evidence map›Paper›PMID 36501519›Full record

ArticlePolymers2022

Preparation and Properties of Egg White Dual Cross-Linked Hydrogel with Potential Application for Bone Tissue Engineering.

Bingchao Duan, Minghui Yang, Quanchao Chao, Lan Wang, Lingli Zhang, Mengxing Gou, Yuling Li, Congjun Liu, Kui Lu

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Polymers, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
0.5field-weighted citation impact, top 44% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed, 7 citations in OpenAlex.

  1. Article
  2. Article
  3. Review
  4. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors at 1 institution in 1 country.

Bingchao DuanSchool of Chemical Engineering and Food Science, Zhengzhou University of Technology, Zhengzhou 450044, China.
Minghui YangSchool of Chemical Engineering and Food Science, Zhengzhou University of Technology, Zhengzhou 450044, China.
Quanchao ChaoSchool of Chemical Engineering and Food Science, Zhengzhou University of Technology, Zhengzhou 450044, China.
Lan WangSchool of Chemical Engineering and Food Science, Zhengzhou University of Technology, Zhengzhou 450044, China.
Lingli ZhangSchool of Chemical Engineering and Food Science, Zhengzhou University of Technology, Zhengzhou 450044, China.
Mengxing GouSchool of Chemical Engineering and Food Science, Zhengzhou University of Technology, Zhengzhou 450044, China.
Yuling LiSchool of Chemical Engineering and Food Science, Zhengzhou University of Technology, Zhengzhou 450044, China.
Congjun LiuSchool of Chemical Engineering and Food Science, Zhengzhou University of Technology, Zhengzhou 450044, China.
Kui LuSchool of Chemical Engineering and Food Science, Zhengzhou University of Technology, Zhengzhou 450044, China.
Zhengzhou University · CN

Funding

Basic Research and Applied Basic Research Project of Zhengzhou Science and Technology Bureau Grant No.zkz202111the College Students Innovation and Entrepreneurship Project of Henan Province No.S202111068004the College Students Innovation and Entrepreneurship Project of Zhengzhou University of Technology (Preparation and properties of Ion-induced egg white gel)the High-level talent Fund start-up Project of Zhengzhou University of Technology No.22078the Key Projects of Henan Provincial High School Grant No.21B150020, 21A550013, 22B150021the National Natural Science Foundation of China No. 21572046the Science and Technology Breakthrough Plan of Henan Province Grant No. 212102310857
6 · The paper itself

Abstract

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. The sodium hydroxide was used to induce gelation of the egg white protein, subsequently introducing calcium ions to cross-link with protein chains, thereby producing a dual cross-linked hydrogel. The characteristics of the dual cross-linked hydrogels-including the secondary structure, stability, microstructure, swelling performance, texture properties, and biosafety-were investigated to determine the effects of calcium ion on the egg white hydrogel (EWG) and evaluate the potential application in the field of tissue engineering. Results showed that calcium ions could change the β-sheet content of the protein in EWG after soaking it in different concentrations of CaCl

Indexed as

biocompatibilitydual cross-linkingegg white hydrogelmetal ionssecondary structure

Identifiers

PMID36501519
PMCPMC9735576
OpenAlexW4310038916

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.