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Updated: Jul 22, 2026

Microwave-assisted Functionalization of Poly(ethylene glycol) and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation
15:33

Microwave-assisted Functionalization of Poly(ethylene glycol) and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation

Published on: October 29, 2013

Effects of sugars on whey protein isolate gelation

L M Rich1, E A Foegeding

  • 1Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695, USA.

Journal of Agricultural and Food Chemistry
|October 29, 2000
PubMed

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