Related Experiment Video

Updated: Jun 12, 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

Development and Evaluation of Gelatin-Based Gummy Jellies Enriched with Oregano Oil: Impact on Functional Properties

Mariana Ganea1, Potra Cicalau Georgiana Ioana2, Timea Claudia Ghitea1

  • 1Pharmacy Department, Faculty of Medicine and Pharmacy, University of Oradea, 1st December Square 10, 410073 Oradea, Romania.

Foods (Basel, Switzerland)
|February 13, 2025
PubMed

Keywords:
bioactive compoundscontrolled releasedisintegration timefood formulationfunctional foodsgelatin-based jelliesnatural extractsoregano oilswelling indextensile strength

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