BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

187 related articles for article (PubMed ID: 14582979)

  • 1. Phosphorylation of egg white proteins by dry-heating in the presence of phosphate.
    Li CP; Salvador AS; Ibrahim HR; Sugimoto Y; Aoki T
    J Agric Food Chem; 2003 Nov; 51(23):6808-15. PubMed ID: 14582979
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Improvement of functional properties of egg white protein through phosphorylation by dry-heating in the presence of pyrophosphate.
    Li CP; Ibrahim HR; Sugimoto Y; Hatta H; Aoki T
    J Agric Food Chem; 2004 Sep; 52(18):5752-8. PubMed ID: 15373420
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Improvement of foaming property of egg white protein by phosphorylation through dry-heating in the presence of pyrophosphate.
    Hayashi Y; Nagano S; Enomoto H; Li CP; Sugimoto Y; Ibrahim HR; Hatta H; Takeda C; Aoki T
    J Food Sci; 2009; 74(1):C68-72. PubMed ID: 19200089
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Improvement of functional properties of whey protein isolate through glycation and phosphorylation by dry heating.
    Li CP; Enomoto H; Ohki S; Ohtomo H; Aoki T
    J Dairy Sci; 2005 Dec; 88(12):4137-45. PubMed ID: 16291604
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality.
    Berry TK; Yang X; Foegeding EA
    J Food Sci; 2009 Jun; 74(5):E269-77. PubMed ID: 19646042
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characteristics and enhanced antioxidant activity of egg white protein selenized by dry-heating in the presence of selenite.
    Zhao J; Zhao H; Wang X; Huang R; Enomoto H; He Z; Li CP
    J Agric Food Chem; 2013 Mar; 61(12):3131-9. PubMed ID: 23458398
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Foams prepared from whey protein isolate and egg white protein: 1. Physical, microstructural, and interfacial properties.
    Yang X; Berry TK; Foegeding EA
    J Food Sci; 2009 Jun; 74(5):E259-68. PubMed ID: 19646041
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins.
    Davis JP; Foegeding EA
    Colloids Surf B Biointerfaces; 2007 Feb; 54(2):200-10. PubMed ID: 17123793
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Phosphorylation of starch and dextrin by dry-heating in the presence of phosphate, and their calcium phosphate-solubilizing ability.
    Nakano T; Salvador AS; Tamochi J; Sugimoto Y; Ibrahim HR; Toba Y; Aoe S; Kawakami H; Aoki T
    Nahrung; 2003 Aug; 47(4):274-8. PubMed ID: 13678269
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Preventive effect of egg yolk phosvitin on heat-insolubilization of egg white protein and its application to heat-induced egg white gel.
    Matsudomi N; Ito K; Yoshika Y
    Biosci Biotechnol Biochem; 2006 Apr; 70(4):836-42. PubMed ID: 16636449
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Glycation and phosphorylation of beta-lactoglobulin by dry-heating: effect on protein structure and some properties.
    Enomoto H; Li CP; Morizane K; Ibrahim HR; Sugimoto Y; Ohki S; Ohtomo H; Aoki T
    J Agric Food Chem; 2007 Mar; 55(6):2392-8. PubMed ID: 17315885
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of heating rate and pH on fracture and water-holding properties of globular protein gels as explained by micro-phase separation.
    Leksrisompong PN; Lanier TC; Foegeding EA
    J Food Sci; 2012 Feb; 77(2):E60-7. PubMed ID: 22250989
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels.
    Cheng Y; Wang J; Chi Y; Ma Z; Geng X; Chi Y
    J Sci Food Agric; 2021 Jan; 101(2):433-440. PubMed ID: 32648587
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Novel Radiofrequency-Assisted Thermal Processing Improves the Gelling Properties of Standard Egg White Powder.
    Boreddy SR; Thippareddi H; Froning G; Subbiah J
    J Food Sci; 2016 Mar; 81(3):E665-71. PubMed ID: 26869145
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment.
    Van der Plancken I; Van Loey A; Hendrickx ME
    J Agric Food Chem; 2005 Jul; 53(14):5726-33. PubMed ID: 15998140
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of ascorbic acid and sugars on solubility, thermal, and mechanical properties of egg white protein gels.
    Mohammadi Nafchi A; Tabatabaei RH; Pashania B; Rajabi HZ; Karim AA
    Int J Biol Macromol; 2013 Nov; 62():397-404. PubMed ID: 24099933
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Ability of alphas-Casein to suppress the heat aggregation of ovotransferrin.
    Matsudomi N; Kanda Y; Yoshika Y; Moriwaki H
    J Agric Food Chem; 2004 Jul; 52(15):4882-6. PubMed ID: 15264929
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Glycation and phosphorylation of alpha-lactalbumin by dry heating: effect on protein structure and physiological functions.
    Enomoto H; Hayashi Y; Li CP; Ohki S; Ohtomo H; Shiokawa M; Aoki T
    J Dairy Sci; 2009 Jul; 92(7):3057-68. PubMed ID: 19528583
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein.
    Wang J; Chi Y; Cheng Y; Zhao Y
    Food Chem; 2018 Apr; 246():18-25. PubMed ID: 29291838
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Dietary egg white protein inhibits lymphatic lipid transport in thoracic lymph duct-cannulated rats.
    Matsuoka R; Shirouchi B; Kawamura S; Baba S; Shiratake S; Nagata K; Imaizumi K; Sato M
    J Agric Food Chem; 2014 Nov; 62(44):10694-700. PubMed ID: 25300535
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.