The group of Tatsuya NOJIMA and Tomokazu HAYATA at Tokyo Institute of Technology and Southeast University have shown that egg white proteins can be condensed at regular intervals by reaction with specific anionic and cationic surfactant. When heating the emulsion in this state, a biodegradable gel material was obtained which showed 150 times more compressive strength compared to normal boiled egg white. This functional material with high strength may be used as a medical material which does not remain in the body as it is absorbed after a certain period of time, and also as a new texture for food products.

JST news release, January 10, 2018