These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

131 related articles for article (PubMed ID: 19938857)

  • 1. Intermolecular interactions during complex coacervation of pea protein isolate and gum arabic.
    Liu S; Cao YL; Ghosh S; Rousseau D; Low NH; Nickerson MT
    J Agric Food Chem; 2010 Jan; 58(1):552-6. PubMed ID: 19938857
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of pH, salt, and biopolymer ratio on the formation of pea protein isolate-gum arabic complexes.
    Liu S; Low NH; Nickerson MT
    J Agric Food Chem; 2009 Feb; 57(4):1521-6. PubMed ID: 19170635
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Complex coacervate formation between hemp protein isolate and gum Arabic: Formulation and characterization.
    Plati F; Ritzoulis C; Pavlidou E; Paraskevopoulou A
    Int J Biol Macromol; 2021 Jul; 182():144-153. PubMed ID: 33836200
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Ovalbumin-gum arabic interactions: effect of pH, temperature, salt, biopolymers ratio and total concentration.
    Niu F; Su Y; Liu Y; Wang G; Zhang Y; Yang Y
    Colloids Surf B Biointerfaces; 2014 Jan; 113():477-82. PubMed ID: 24149009
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The type of gum arabic affects interactions with soluble pea protein in complex coacervation.
    Comunian TA; Archut A; Gomez-Mascaraque LG; Brodkorb A; Drusch S
    Carbohydr Polym; 2022 Nov; 295():119851. PubMed ID: 35988977
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH.
    Mohanan A; Nickerson MT; Ghosh S
    Food Chem; 2020 Jun; 316():126282. PubMed ID: 32062576
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Investigation on complex coacervation between fish skin gelatin from cold-water fish and gum arabic: Phase behavior, thermodynamic, and structural properties.
    Li Y; Zhang X; Zhao Y; Ding J; Lin S
    Food Res Int; 2018 May; 107():596-604. PubMed ID: 29580524
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions.
    Yang Y; Anvari M; Pan CH; Chung D
    Food Chem; 2012 Nov; 135(2):555-61. PubMed ID: 22868128
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Formation and evaluation of casein-gum arabic coacervates via pH-dependent complexation using fast acidification.
    Li Y; Zhang X; Sun N; Wang Y; Lin S
    Int J Biol Macromol; 2018 Dec; 120(Pt A):783-788. PubMed ID: 30171945
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 1H NMR relaxation studies of protein-polysaccharide mixtures.
    Ducel V; Pouliquen D; Richard J; Boury F
    Int J Biol Macromol; 2008 Nov; 43(4):359-66. PubMed ID: 18687356
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Heteroprotein Complex Formation of Bovine Lactoferrin and Pea Protein Isolate: A Multiscale Structural Analysis.
    Adal E; Sadeghpour A; Connell S; Rappolt M; Ibanoglu E; Sarkar A
    Biomacromolecules; 2017 Feb; 18(2):625-635. PubMed ID: 28080032
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Gum arabic-chitosan complex coacervation.
    Espinosa-Andrews H; Báez-González JG; Cruz-Sosa F; Vernon-Carter EJ
    Biomacromolecules; 2007 Apr; 8(4):1313-8. PubMed ID: 17375951
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of pea protein aggregates on the structure and stability of pea protein/soybean polysaccharide complex emulsions.
    Yin B; Zhang R; Yao P
    Molecules; 2015 Mar; 20(3):5165-83. PubMed ID: 25803397
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides.
    Warnakulasuriya S; Pillai PKS; Stone AK; Nickerson MT
    Food Chem; 2018 Oct; 264():180-188. PubMed ID: 29853364
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Formation and Characterization of β-Lactoglobulin and Gum Arabic Complexes: the Role of pH.
    Wang Z; Liu J; Gao J; Cao M; Ren G; Xie H; Yao M
    Molecules; 2020 Aug; 25(17):. PubMed ID: 32854454
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Deciphering the interactions of fish gelatine and hyaluronic acid in aqueous solutions.
    Razzak MA; Kim M; Kim HJ; Park YC; Chung D
    Int J Biol Macromol; 2017 Sep; 102():885-892. PubMed ID: 28450250
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Complex coacervates obtained from peptide leucine and gum arabic: formation and characterization.
    Gulão Eda S; de Souza CJ; Andrade CT; Garcia-Rojas EE
    Food Chem; 2016 Mar; 194():680-6. PubMed ID: 26471607
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of coacervation conditions on the viscoelastic properties of N,O-carboxymethyl chitosan - gum Arabic coacervates.
    Huang GQ; Du YL; Xiao JX; Wang GY
    Food Chem; 2017 Aug; 228():236-242. PubMed ID: 28317718
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic.
    Ozturk B; Argin S; Ozilgen M; McClements DJ
    Food Chem; 2015 Dec; 188():256-63. PubMed ID: 26041190
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions.
    Anvari M; Joyner Melito HS
    Food Res Int; 2017 Dec; 102():1-7. PubMed ID: 29195927
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.