Article Correctness Is Author's Responsibility: Development of egg white-based strong hydrogel via ordered protein condensation

(Japan Science and Technology Agency) How to Cook Egg to Tough Material: Egg white-based strong hydrogel was created. The fluid material containing orderly condensed egg white proteins at regular intervals was produced by the mixing of both anionic and cationic surfactant to unpurified egg white proteins. This fluid material was gelled by heating and showed high mechanical properties. The maximum compressive fracture strength was <150-fold higher than that of usual boiled egg white.