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 *

136 related articles for article (PubMed ID: 27112864)

  • 1. The complex mechanism of HM pectin self-assembly: A rheological investigation.
    Giacomazza D; Bulone D; San Biagio PL; Lapasin R
    Carbohydr Polym; 2016 Aug; 146():181-6. PubMed ID: 27112864
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The role of sucrose concentration in self-assembly kinetics of high methoxyl pectin.
    Giacomazza D; Bulone D; San Biagio PL; Marino R; Lapasin R
    Int J Biol Macromol; 2018 Jun; 112():1183-1190. PubMed ID: 29454951
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Data concerning the rheological behavior of high methoxyl pectin during gelation process.
    Giacomazza D; Bulone D; San Biagio PL; Marino R; Lapasin R
    Data Brief; 2018 Jun; 18():1628-1631. PubMed ID: 29904665
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of calcium, pH, and blockiness on kinetic rheological behavior and microstructure of HM pectin gels.
    Löfgren C; Guillotin S; Evenbratt H; Schols H; Hermansson AM
    Biomacromolecules; 2005; 6(2):646-52. PubMed ID: 15762625
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Kinetics and thermal behaviour of the structure formation process in HMP/sucrose gelation.
    da Silva JA; Gonçalves MP; Rao MA
    Int J Biol Macromol; 1995 Feb; 17(1):25-32. PubMed ID: 7772559
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sucrose and Ca
    Zhao X; Ye F; Wu Z; Zhou Y; Lei L; Zhou S; Zhao G
    Int J Biol Macromol; 2024 Jun; 271(Pt 1):132397. PubMed ID: 38821787
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Pectin as a rheology modifier: Origin, structure, commercial production and rheology.
    Chan SY; Choo WS; Young DJ; Loh XJ
    Carbohydr Polym; 2017 Apr; 161():118-139. PubMed ID: 28189220
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Microstructure and rheological behavior of pure and mixed pectin gels.
    Löfgren C; Walkenström P; Hermansson AM
    Biomacromolecules; 2002; 3(6):1144-53. PubMed ID: 12425650
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum betaceum).
    do Nascimento GE; Simas-Tosin FF; Iacomini M; Gorin PA; Cordeiro LM
    Carbohydr Polym; 2016 Mar; 139():125-30. PubMed ID: 26794955
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Studies of gelation process investigated by fast field cycling relaxometry and dynamical rheology: the case of aqueous low methoxyl pectin solution.
    Dobies M; Kozak M; Jurga S
    Solid State Nucl Magn Reson; 2004 Jan; 25(1-3):188-93. PubMed ID: 14698409
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Pectin extraction from lemon by-product with acidified date juice: rheological properties and microstructure of pure and mixed pectin gels.
    Masmoudi M; Besbes S; Ben Thabet I; Blecker C; Attia H
    Food Sci Technol Int; 2010 Apr; 16(2):105-14. PubMed ID: 21339126
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physicochemical and structural characterization of sodium caseinate based film-forming solutions and edible films as affected by high methoxyl pectin.
    Jahromi M; Niakousari M; Golmakani MT; Mohammadifar MA
    Int J Biol Macromol; 2020 Dec; 165(Pt B):1949-1959. PubMed ID: 33075343
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media.
    Vriesmann LC; de Oliveira Petkowicz CL
    Int J Biol Macromol; 2017 Aug; 101():146-152. PubMed ID: 28322947
    [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. High-pressure-induced rheological changes of low-methoxyl pectin plus micellar casein mixtures.
    Abbasi S; Dickinson E
    J Agric Food Chem; 2002 Jun; 50(12):3559-65. PubMed ID: 12033829
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of microstructure, viscoelasticity, heterogeneity and ergodicity in pectin-laponite-CTAB-calcium nanocomposite hydrogels.
    Joshi N; Rawat K; Bohidar HB
    Carbohydr Polym; 2016 Jan; 136():242-9. PubMed ID: 26572352
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Structure formation in sugar containing pectin gels - influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin.
    Kastner H; Kern K; Wilde R; Berthold A; Einhorn-Stoll U; Drusch S
    Food Chem; 2014 Feb; 144():44-9. PubMed ID: 24099540
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. The degree of compactness of the incipient High Methoxyl Pectin networks. A rheological insight at the sol-gel transition.
    Ditta LA; Bulone D; Biagio PLS; Marino R; Giacomazza D; Lapasin R
    Int J Biol Macromol; 2020 May; 158():985-993. PubMed ID: 32387608
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.