Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil.

Sheng-Qi Rao, Xin-Ru Gao, Hui Liu, Zhi-Rong Wang, Zhen-Quan Yang

Abstract read

In one paragraph

Article in Gels (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

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

1 citing paper in PubMed.

Cinnamon Essential Oil Delivery Systems: Preparation Processes, Packaging Forms, and Industrialization Potentials.Food science & nutrition · 2025
Review

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

5 authors.

Sheng-Qi RaoCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.ORCID 0000-0003-2740-1544

Xin-Ru GaoCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Hui LiuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Zhi-Rong WangCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Zhen-Quan YangCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Funding

Foundation of China National Key Research & Development Program 2018YFD0400303Postgraduate Innovation Project of Jiangsu Province SJCX24_2368

6 · The paper itself

Abstract

This study evaluated the potential usage of phosphorylated egg white protein (P-EWP) nanogels fabricated via microwave-induced phosphorylation modification and gel process and further ultrasonic nanometrization as novel delivery systems for cinnamon bark essential oil (CBEO). Compared to EWP-CBEO nanogels without chemical phosphorylation, the obtained P-EWP-CBEO nanogels have shown smaller average hydrodynamic diameter (133.6 nm), relatively uniform size distribution (polydispersity index around 0.265), enhanced negative surface charge (-35.4 mV), and improved stability under the conditions of high temperature (up to 90 °C) and ionic strength (up to 200 mM NaCl). Moreover, P-EWP-CBEO nanogels, with hydrophobic interactions and disulfide bonds as the main intermolecular forces, exhibited a remarkable conformational change in microstructures. In addition, the results of the antibacterial experiments on

Indexed as

antibacterial propertiescinnamon bark essential oilegg white proteinnanogelsphosphorylation

Identifiers

PMID39851982

DOI10.3390/gels11010012

PMCPMC11765320

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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.