BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

475 related articles for article (PubMed ID: 26696599)

  • 1. Rheology and microstructure of binary mixed gel of rice bran protein-whey: effect of heating rate and whey addition.
    Rafe A; Vahedi E; Hasan-Sarei AG
    J Sci Food Agric; 2016 Aug; 96(11):3890-6. PubMed ID: 26696599
    [TBL] [Abstract][Full Text] [Related]  

  • 2. How micro-phase separation alters the heating rate effects on globular protein gelation.
    Leksrisompong PN; Foegeding EA
    J Food Sci; 2011 Apr; 76(3):E318-27. PubMed ID: 21535832
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Rice bran protein hydrolysates attenuate diabetic nephropathy in diabetic animal model.
    Boonloh K; Lee ES; Kim HM; Kwon MH; Kim YM; Pannangpetch P; Kongyingyoes B; Kukongviriyapan U; Thawornchinsombut S; Lee EY; Kukongviriyapan V; Chung CH
    Eur J Nutr; 2018 Mar; 57(2):761-772. PubMed ID: 28004272
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels.
    Havea P; Carr AJ; Creamer LK
    J Dairy Res; 2004 Aug; 71(3):330-9. PubMed ID: 15354580
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Heat-induced whey protein gels: protein-protein interactions and functional properties.
    Havea P; Watkinson P; Kuhn-Sherlock B
    J Agric Food Chem; 2009 Feb; 57(4):1506-12. PubMed ID: 19199595
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour.
    Teba CD; Silva EM; Chávez DW; Carvalho CW; Ascheri JL
    Food Chem; 2017 Aug; 228():287-296. PubMed ID: 28317726
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Comparative experiments of fibril formation from whey protein concentrate with homogeneous and secondary nuclei.
    Tan JY; Xu HH; Xie MM; Wang X; Dong SR; Li TJ; Yue CH; Cui L
    Food Res Int; 2018 Sep; 111():556-564. PubMed ID: 30007718
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties.
    Aziznia S; Khosrowshahi A; Madadlou A; Rahimi J
    J Dairy Sci; 2008 Jul; 91(7):2545-52. PubMed ID: 18565911
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Rheological properties of dairy desserts: Effect of rice bran protein and fat content.
    Mohammadi A; Shahidi SA; Rafe A; Naghizadeh Raeisi S; Ghorbani-HasanSaraei A
    J Food Sci; 2022 Nov; 87(11):4977-4990. PubMed ID: 36169930
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Addition of pectin and whey protein concentrate minimises the generation of acid whey in Greek-style yogurt.
    Gyawali R; Ibrahim SA
    J Dairy Res; 2018 May; 85(2):238-242. PubMed ID: 29785897
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study.
    Khalesi H; Emadzadeh B; Kadkhodaee R; Fang Y
    Int J Biol Macromol; 2019 Mar; 125():17-26. PubMed ID: 30529204
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone.
    Li F; Kong X; Zhang C; Hua Y
    J Sci Food Agric; 2011 Sep; 91(12):2186-91. PubMed ID: 21656774
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.
    Shiroodi SG; Lo YM
    J Dairy Res; 2015 Nov; 82(4):506-12. PubMed ID: 26234882
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of pullulan concentration and pH on the interactions between whey protein concentrate and pullulan during gelation.
    Zhang M; Sun H; Liu Y; Wang Y; Piao C; Cai D; Wang Y; Liu J
    J Sci Food Agric; 2021 Jan; 101(2):659-665. PubMed ID: 32696453
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of beta-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system.
    Meza-Nieto MA; Vallejo-Cordoba B; González-Córdova AF; Félix L; Goycoolea FM
    J Dairy Sci; 2007 Feb; 90(2):582-93. PubMed ID: 17235134
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Physical Stability of Octenyl Succinate-Modified Polysaccharides and Whey Proteins for Potential Use as Bioactive Carriers in Food Systems.
    Puerta-Gomez AF; Castell-Perez ME
    J Food Sci; 2015 Jun; 80(6):E1209-17. PubMed ID: 25922272
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch.
    Kumar L; Brennan M; Zheng H; Brennan C
    Food Chem; 2018 Apr; 245():518-524. PubMed ID: 29287403
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Milk protein-gum tragacanth mixed gels: effect of heat-treatment sequence.
    Hatami M; Nejatian M; Mohammadifar MA; Pourmand H
    Carbohydr Polym; 2014 Jan; 101():1068-73. PubMed ID: 24299875
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Processing of whey modulates proliferative and immune functions in intestinal epithelial cells.
    Nguyen DN; Sangild PT; Li Y; Bering SB; Chatterton DEW
    J Dairy Sci; 2016 Feb; 99(2):959-969. PubMed ID: 26709184
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Application of a dry heat treatment to enhance the functionality of low-heat nonfat dry milk.
    Sanchez Alan K; Subbiah J; Schmidt KA
    J Dairy Sci; 2019 Feb; 102(2):1096-1107. PubMed ID: 30594376
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 24.