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 *

183 related articles for article (PubMed ID: 25466063)

  • 1. Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology.
    Blume K; Dietrich K; Lilienthal S; Ternes W; Drotleff AM
    Food Chem; 2015 Apr; 173():584-93. PubMed ID: 25466063
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Determination of heat-induced changes in the protein secondary structure of reconstituted livetins (water-soluble proteins from hen's egg yolk) by FTIR.
    Ulrichs T; Drotleff AM; Ternes W
    Food Chem; 2015 Apr; 172():909-20. PubMed ID: 25442637
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Changes in the protein secondary structure of hen's egg yolk determined by Fourier transform infrared spectroscopy during the first eight days of incubation.
    Lilienthal S; Drotleff AM; Ternes W
    Poult Sci; 2015 Jan; 94(1):68-79. PubMed ID: 25577795
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen-Thawed Hen Egg Yolk.
    Primacella M; Wang T; Acevedo NC
    J Agric Food Chem; 2018 Jan; 66(2):512-520. PubMed ID: 29220173
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Study on aggregation behavior of low density lipoprotein in hen egg yolk plasma by asymmetrical flow field-flow fractionation coupled with multiple detectors.
    Dou H; Magnusson E; Choi J; Duan F; Nilsson L; Lee S
    Food Chem; 2016 Feb; 192():228-34. PubMed ID: 26304341
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Study on external factors affecting egg yolk plasma by asymmetrical flow field-flow fractionation.
    Dou H; Zhang X; Zhang A; Choi J; Wang J; Shen S; Zhang W; Li Y; Ding L; Lee S
    Food Res Int; 2017 Apr; 94():13-19. PubMed ID: 28290362
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting.
    Xu L; Zhao Y; Xu M; Yao Y; Wu N; Du H; Tu Y
    Food Chem; 2019 Mar; 275():600-609. PubMed ID: 30724239
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Structures and rheological properties of hen egg yolk low density lipoprotein layers spread at the air-water interface at pH 3 and 7.
    Dauphas S; Beaumal V; Gunning P; Mackie A; Wilde P; Vié V; Riaublanc A; Anton M
    Colloids Surf B Biointerfaces; 2007 May; 57(1):124-33. PubMed ID: 17379485
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of electron beam irradiation on physical, physiochemical, and functional properties of liquid egg yolk during frozen storage.
    Huang S; Herald TJ; Mueller DD
    Poult Sci; 1997 Nov; 76(11):1607-15. PubMed ID: 9355158
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of CaCl
    Liu Y; Yang X; Chi Y; Chi Y
    Food Res Int; 2023 Oct; 172():113096. PubMed ID: 37689867
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Determination of the Gelation Mechanism of Freeze-Thawed Hen Egg Yolk.
    Au C; Acevedo NC; Horner HT; Wang T
    J Agric Food Chem; 2015 Nov; 63(46):10170-80. PubMed ID: 26527230
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein.
    Huang M; Mao Y; Li H; Yang H
    Food Chem; 2021 Oct; 360():129972. PubMed ID: 33971508
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of Freezing, Thermal Pasteurization, and Hydrostatic Pressure on Fractionation and Folate Recovery in Egg Yolk.
    Naderi N; Pouliot Y; House JD; Doyen A
    J Agric Food Chem; 2017 Sep; 65(35):7774-7780. PubMed ID: 28796944
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Gelation behavior of egg yolk under physical and chemical induction: A review.
    Zhao Y; Feng F; Yang Y; Xiong C; Xu M; Tu Y
    Food Chem; 2021 Sep; 355():129569. PubMed ID: 33773456
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk.
    Li X; Zhang Y; Wu Y; Huang Y; Huang X; Wu Y; Geng F; Huang Q; Huang M; Li X
    Poult Sci; 2024 Jun; 103(6):103697. PubMed ID: 38608389
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Thermal transitions in the low-density lipoprotein and lipids of the egg yolk of hens.
    Smith MB; Back JF
    Biochim Biophys Acta; 1975 May; 388(2):203-12. PubMed ID: 1138896
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Combined effect of heat treatment and ionic strength on the functionality of whey proteins.
    Hussain R; Gaiani C; Jeandel C; Ghanbaja J; Scher J
    J Dairy Sci; 2012 Nov; 95(11):6260-73. PubMed ID: 22939789
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes.
    Ma Z; Qing M; Zang J; Xu Y; Gao X; Chi Y; Chi Y
    Poult Sci; 2024 Jun; 103(6):103657. PubMed ID: 38552569
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules.
    Yang Y; Zhao Y; Xu M; Yao Y; Wu N; Du H; Tu Y
    Food Chem; 2020 May; 311():125998. PubMed ID: 31874426
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus Part 1: technological properties of incubated egg yolk.
    Buxmann W; Bindrich U; Heinz V; Knorr D; Franke K
    Colloids Surf B Biointerfaces; 2010 Mar; 76(1):186-91. PubMed ID: 19931433
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.