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Updated: May 2, 2026

Microwave-assisted Functionalization of Polyethylene glycol and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation
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Structural and rheological properties of bigels formed with xanthan gum hydrogel and lecithin/glycerol monostearate

Hee Jin Yi1, Yu-Ra Kang1, Yoon Hyuk Chang1

  • 1Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.

International Journal of Biological Macromolecules
|February 28, 2025
PubMed

Keywords:
BigelRheological propertyStructural properties

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