摘要：For the first time, hen egg white coagulum was utilized as a surface modification agent for biomimetic multilevel structured nanomaterials (BMSN). By using a straightforward thermal control process, hen egg white can be coagulated in a precisely tailored manner, which is specifically adapted to the morphology of BMSN. Consequently, the structural stability, hydrophobicity and biocompatibility of BMSN can be improved significantly and simultaneously within one hour. Meanwhile, their initial structure-related function can be maintained with higher reliability. These advantages offer an incentive to use egg white coagulum as a facile, precise, quick and much cost-effective alternative to the conventional stabilization materials, such as hot melt adhesive, chitosan and polydopamine.
