BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

360 related articles for article (PubMed ID: 24128568)

  • 1. Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: effects on texture, release and perception of aroma in gels of similar modulus of elasticity.
    Kim Y; Kim YS; Yoo SH; Kim KO
    Food Chem; 2014 Feb; 145():950-5. PubMed ID: 24128568
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Textural properties of gelling system of low-methoxy pectins produced by demethoxylating reaction of pectin methyl esterase.
    Kim Y; Yoo YH; Kim KO; Park JB; Yoo SH
    J Food Sci; 2008 Jun; 73(5):C367-72. PubMed ID: 18576981
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content.
    Wang YT; Lien LL; Chang YC; Wu JS
    J Sci Food Agric; 2013 Jan; 93(2):382-8. PubMed ID: 22782866
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
    Hou JJ; Guo J; Wang JM; Yang XQ
    J Sci Food Agric; 2016 Oct; 96(13):4449-56. PubMed ID: 26841309
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins.
    Yoo YH; Lee S; Kim Y; Kim KO; Kim YS; Yoo SH
    Int J Biol Macromol; 2009 Oct; 45(3):226-30. PubMed ID: 19467257
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Isolation, characterization, and pectin-modifying properties of a thermally tolerant pectin methylesterase from Citrus sinensis var. Valencia.
    Cameron RG; Savary BJ; Hotchkiss AT; Fishman ML
    J Agric Food Chem; 2005 Mar; 53(6):2255-60. PubMed ID: 15769165
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Retention/release equilibrium of aroma compounds in fat-free dairy gels.
    Merabtine Y; Lubbers S; Andriot I; Tromelin A; Guichard E
    J Sci Food Agric; 2010 Jul; 90(9):1403-9. PubMed ID: 20549789
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Partition and release of 21 aroma compounds during storage of a pectin gel system.
    Hansson A; Leufvén A; van Ruth S
    J Agric Food Chem; 2003 Mar; 51(7):2000-5. PubMed ID: 12643665
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Separation and characterization of a salt-dependent pectin methylesterase from Citrus sinensis var. Valencia fruit tissue.
    Cameron RG; Savary BJ; Hotchkiss AT; Fishman ML; Chau HK; Baker RA; Grohmann K
    J Agric Food Chem; 2003 Mar; 51(7):2070-5. PubMed ID: 12643675
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Stiffness of Ca(2+)-pectin gels: combined effects of degree and pattern of methylesterification for various Ca(2+) concentrations.
    Ngouémazong DE; Jolie RP; Cardinaels R; Fraeye I; Van Loey A; Moldenaers P; Hendrickx M
    Carbohydr Res; 2012 Feb; 348():69-76. PubMed ID: 22209690
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The influence of gel strength on aroma release from pectin gels in a model mouth and in vivo, monitored with proton-transfer-reaction mass spectrometry.
    Hansson A; Giannouli P; van Ruth S
    J Agric Food Chem; 2003 Jul; 51(16):4732-40. PubMed ID: 14705905
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Potato tuber pectin structure is influenced by pectin methyl esterase activity and impacts on cooked potato texture.
    Ross HA; Wright KM; McDougall GJ; Roberts AG; Chapman SN; Morris WL; Hancock RD; Stewart D; Tucker GA; James EK; Taylor MA
    J Exp Bot; 2011 Jan; 62(1):371-81. PubMed ID: 20855456
    [TBL] [Abstract][Full Text] [Related]  

  • 13. On the formulation design and rheological evaluations of pectin-based functional gels.
    Haghighi M; Rezaei K; Labbafi M; Khodaiyan F
    J Food Sci; 2011; 76(1):E15-22. PubMed ID: 21535667
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Multivariate analysis of the influence of pectin, white syrup, and citric acid on aroma concentration in the headspace above pectin gels.
    Hansson A; Leufvén A; Pehrson K; Stenlöf B
    J Agric Food Chem; 2002 Jun; 50(13):3803-9. PubMed ID: 12059163
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of aroma compounds on the mechanical properties of pectin gels.
    Lubbers S; Decourcelle N
    J Agric Food Chem; 2004 Mar; 52(5):1277-80. PubMed ID: 14995133
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of destroying the structure of model gels on volatile release.
    Savary G; Sémon E; Meunier JM; Doublier JL; Cayot N
    J Agric Food Chem; 2007 Aug; 55(17):7099-106. PubMed ID: 17661491
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Action pattern of Valencia orange PME de-esterification of high methoxyl pectin and characterization of modified pectins.
    Kim Y; Teng Q; Wicker L
    Carbohydr Res; 2005 Dec; 340(17):2620-9. PubMed ID: 16216228
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Microstructure and kinetic rheological behavior of amidated and nonamidated LM pectin gels.
    Löfgren C; Guillotin S; Hermansson AM
    Biomacromolecules; 2006 Jan; 7(1):114-21. PubMed ID: 16398505
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of thickeners on aroma compound behavior in a model dairy gel.
    Lubbers S; Decourcelle N; Martinez D; Guichard E; Tromelin A
    J Agric Food Chem; 2007 Jun; 55(12):4835-41. PubMed ID: 17508756
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Gelling properties of lysine-amidated citrus pectins: The key role of pH in both amidation and gelation.
    Wang J; Zhao C; Zhao S; Lu X; Ma M; Zheng J
    Carbohydr Polym; 2023 Oct; 317():121087. PubMed ID: 37364957
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.