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Updated: May 5, 2026

Microwave-assisted Functionalization of Polyethylene glycol and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation
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Microwave-assisted Functionalization of Polyethylene glycol and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation

Published on: October 29, 2013

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ミツバチのとタロの粉ベースのビゲルの構造と機能:オレゲルとヒドロゲルの比率の影響

Zuemy Hernández-Nolasco1, Mariana Inés Acateca-Hernández1, Marlon Rojas-López2

  • 1Colegio de Postgraduados, Campus Córdoba, Carretera Federal Córdoba-Veracruz Km 348, Congregación Manuel León, Amatlán de los Reyes, Veracruz, 94946 México.

Food science and biotechnology
|September 2, 2025
PubMed
まとめ

オレゲルとヒドロゲルネットワークを組み合わせたタロ・スターチ・ビゲルは,カスタマイズ可能な特性を提供します. オレゲルとヒドロゲルの比率を調整すると,質感,色,構造に影響を与え,食品用途の安定したシステムを作成します.

キーワード:
ミツバチワックスビーグルカノーラ油タロ・スターチκ-キャラゲーナン

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