BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

183 related articles for article (PubMed ID: 24149009)

  • 1. 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]  

  • 2. Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates.
    Niu F; Kou M; Fan J; Pan W; Feng ZJ; Su Y; Yang Y; Zhou W
    Food Chem; 2018 Sep; 260():1-6. PubMed ID: 29699649
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Heteroprotein complex coacervates of ovalbumin and lysozyme: Formation and thermodynamic characterization.
    Santos MB; Costa ARD; Garcia-Rojas EE
    Int J Biol Macromol; 2018 Jan; 106():1323-1329. PubMed ID: 28860060
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength.
    Han JR; Yan JN; Du YN; Wu HT; Zhu BW
    J Food Sci; 2022 Jun; 87(6):2504-2514. PubMed ID: 35603811
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Thermodynamic compatibility of gelatin and tragacanth gum in aqueous systems.
    Molaahmadi Bahraseman N; Shekarchizadeh H; Goli SAH
    Food Chem; 2022 Mar; 373(Pt B):131584. PubMed ID: 34799129
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. Complex coacervation between lysozyme and pectin: Effect of pH, salt, and biopolymer ratio.
    Souza CJF; da Costa AR; Souza CF; Tosin FFS; Garcia-Rojas EE
    Int J Biol Macromol; 2018 Feb; 107(Pt A):1253-1260. PubMed ID: 29017886
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Composition and structure of whey protein/gum arabic coacervates.
    Weinbreck F; Tromp RH; de Kruif CG
    Biomacromolecules; 2004; 5(4):1437-45. PubMed ID: 15244462
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Electrostatic interaction and complex formation between gum arabic and bovine serum albumin.
    Vinayahan T; Williams PA; Phillips GO
    Biomacromolecules; 2010 Dec; 11(12):3367-74. PubMed ID: 21067247
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of fish gelatin-gum arabic complex coacervates as influenced by phase separation temperature.
    Anvari M; Pan CH; Yoon WB; Chung D
    Int J Biol Macromol; 2015 Aug; 79():894-902. PubMed ID: 26054661
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Complex coacervation of whey proteins and gum arabic.
    Weinbreck F; de Vries R; Schrooyen P; de Kruif CG
    Biomacromolecules; 2003; 4(2):293-303. PubMed ID: 12625724
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Encapsulation of endoglucanase using a biopolymer Gum Arabic for its controlled release.
    Ramakrishnan A; Pandit N; Badgujar M; Bhaskar C; Rao M
    Bioresour Technol; 2007 Jan; 98(2):368-72. PubMed ID: 16481159
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 10.