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 *

128 related articles for article (PubMed ID: 23425193)

  • 1. Maillard-reaction-induced modification and aggregation of proteins and hardening of texture in protein bar model systems.
    Zhou P; Guo M; Liu D; Liu X; Labuza TP
    J Food Sci; 2013 Mar; 78(3):C437-44. PubMed ID: 23425193
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Hardening of high-protein nutrition bars and sugar/polyol-protein phase separation.
    McMahon DJ; Adams SL; McManus WR
    J Food Sci; 2009 Aug; 74(6):E312-21. PubMed ID: 19723194
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of polyols on the stability of whey proteins in intermediate-moisture food model systems.
    Liu X; Zhou P; Tran A; Labuza TP
    J Agric Food Chem; 2009 Mar; 57(6):2339-45. PubMed ID: 19231894
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Role of sweeteners on temporality and bar hardening of protein bars.
    Keefer HRM; Nishku S; Gerard PD; Drake MA
    J Dairy Sci; 2020 Jul; 103(7):6032-6053. PubMed ID: 32448575
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Storage stability of a commercial hen egg yolk powder in dry and intermediate-moisture food matrices.
    Rao Q; Fisher MC; Guo M; Labuza TP
    J Agric Food Chem; 2013 Sep; 61(36):8676-86. PubMed ID: 23947616
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Partial substitution of whey protein concentrate by zein in high-protein nutrition bars: An effective method to reduce hardening during storage.
    Yu N; Xu J; Huang B; Nie X; Lu Y; Ye Q; Meng X
    J Food Sci; 2023 Apr; 88(4):1420-1429. PubMed ID: 36880580
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of sterilization, packaging, and storage on vitamin C degradation, protein denaturation, and glycation in fortified milks.
    Gliguem H; Birlouez-Aragon I
    J Dairy Sci; 2005 Mar; 88(3):891-9. PubMed ID: 15738222
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of cysteine on lowering protein aggregation and subsequent hardening of whey protein isolate (WPI) protein bars in WPI/buffer model systems.
    Zhu D; Labuza TP
    J Agric Food Chem; 2010 Jul; 58(13):7970-9. PubMed ID: 20557125
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Textural performance of crosslinked or reduced-calcium milk protein ingredients in model high-protein nutrition bars.
    Banach JC; Clark S; Metzger LE; Lamsal BP
    J Dairy Sci; 2016 Aug; 99(8):6061-6070. PubMed ID: 27236767
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Chemical and physical changes in milk protein concentrate (MPC80) powder during storage.
    Le TT; Bhandari B; Deeth HC
    J Agric Food Chem; 2011 May; 59(10):5465-73. PubMed ID: 21539356
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Instrumental and Sensory Texture Attributes of High-Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate.
    Banach JC; Clark S; Lamsal BP
    J Food Sci; 2016 May; 81(5):S1254-62. PubMed ID: 27037608
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of moisture-induced whey protein aggregation on protein conformation, the state of water molecules, and the microstructure and texture of high-protein-containing matrix.
    Zhou P; Liu X; Labuza TP
    J Agric Food Chem; 2008 Jun; 56(12):4534-40. PubMed ID: 18494483
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Microstructural Changes in High-Protein Nutrition Bars Formulated with Extruded or Toasted Milk Protein Concentrate.
    Banach JC; Clark S; Lamsal BP
    J Food Sci; 2016 Feb; 81(2):C332-40. PubMed ID: 26748454
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Rapid fingerprinting of milk thermal processing history by intact protein mass spectrometry with nondenaturing chromatography.
    Johnson P; Philo M; Watson A; Mills EN
    J Agric Food Chem; 2011 Dec; 59(23):12420-7. PubMed ID: 22007861
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Chemical characteristics and enhanced hepatoprotective activities of Maillard reaction products derived from milk protein-sugar system.
    Oh NS; Young Lee J; Lee HA; Joung JY; Shin YK; Kim SH; Kim Y; Lee KW
    J Dairy Sci; 2016 Feb; 99(2):947-958. PubMed ID: 26627852
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Modification of ovalbumin with a rare ketohexose through the Maillard reaction: effect on protein structure and gel properties.
    Sun Y; Hayakawa S; Izumori K
    J Agric Food Chem; 2004 Mar; 52(5):1293-9. PubMed ID: 14995136
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Maillard glycation of beta-lactoglobulin induces conformation changes.
    Chevalier F; Chobert JM; Dalgalarrondo M; Choiset Y; Haertlé T
    Nahrung; 2002 Apr; 46(2):58-63. PubMed ID: 12017991
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Acid-Induced Gelation of Caseins Glycated with Lactose: Impact of Maillard Reaction-Based Glycoconjugation and Protein Cross-Linking.
    Hannß M; Hubbe N; Henle T
    J Agric Food Chem; 2018 Oct; 66(43):11477-11485. PubMed ID: 30295020
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system.
    Su G; Cui C; Ren J; Yang B; Zhao M
    J Sci Food Agric; 2011 Oct; 91(13):2457-62. PubMed ID: 21674506
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physicochemical Changes and Glycation Reaction in Intermediate-Moisture Protein-Sugar Foods with and without Addition of Resveratrol during Storage.
    Sheng Z; Gu M; Hao W; Shen Y; Zhang W; Zheng L; Ai B; Zheng X; Xu Z
    J Agric Food Chem; 2016 Jun; 64(24):5093-100. PubMed ID: 27218138
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.