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Updated: Aug 10, 2026

Microwave-assisted Functionalization of Polyethylene glycol and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation
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PH-shifting induced structural and functional properties of chickpea protein micronized Pickering emulsion gels for

Chong-Hao Bi1, Ze-Yuan Wu1, Ao-Xue Qie1

  • 1School of Artificial Intelligence, Beijing Technology and Business University, Beijing, China.

Journal of the Science of Food and Agriculture
|July 23, 2025
PubMed
Abstract

Keywords:
mayonnaise substitutesplant protein isolaterheological experiment

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