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 *

194 related articles for article (PubMed ID: 27507517)

  • 41. Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions.
    Wen C; Zhang J; Qin W; Gu J; Zhang H; Duan Y; Ma H
    Food Chem; 2020 Nov; 331():127374. PubMed ID: 32593796
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of beta-lactoglobulin glycated with several sugars.
    Chevalier F; Chobert JM; Genot C; Haertlé T
    J Agric Food Chem; 2001 Oct; 49(10):5031-8. PubMed ID: 11600062
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ-carrageenan through Maillard reaction.
    Du Y; Shi S; Jiang Y; Xiong H; Woo MW; Zhao Q; Bai C; Zhou Q; Sun W
    J Sci Food Agric; 2013 Jan; 93(1):125-33. PubMed ID: 22674246
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Application of image processing to assess emulsion stability and emulsification properties of Arabic gum.
    Hosseini A; Jafari SM; Mirzaei H; Asghari A; Akhavan S
    Carbohydr Polym; 2015 Aug; 126():1-8. PubMed ID: 25933515
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Thermodynamic characterization of acacia gum-beta-lactoglobulin complex coacervation.
    Aberkane L; Jasniewski J; Gaiani C; Scher J; Sanchez C
    Langmuir; 2010 Aug; 26(15):12523-33. PubMed ID: 20586462
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Role of pyridoxamine in the formation of the Amadori/Heyns compounds and aggregates during the glycation of beta-lactoglobulin with galactose and tagatose.
    Corzo-Martínez M; Moreno FJ; Olano A; Villamiel M
    J Agric Food Chem; 2010 Jan; 58(1):500-6. PubMed ID: 20014847
    [TBL] [Abstract][Full Text] [Related]  

  • 47. A comparison of the stability of beverage cloud emulsions formulated with different gum acacia- and starch-based emulsifiers.
    Reiner SJ; Reineccius GA; Peppard TL
    J Food Sci; 2010 Jun; 75(5):E236-46. PubMed ID: 20629869
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates.
    Zhang Z; Holden G; Wang B; Adhikari B
    Food Chem; 2023 Apr; 406():134931. PubMed ID: 36529088
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Effect of pH on the interfacial and foaming properties of Maillard reaction-modified proteins.
    Solanilla Duque JF; Carrera C; Patino JMR
    Biophys Chem; 2022 Dec; 291():106906. PubMed ID: 36219980
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose.
    Luo Y; Tu Y; Ren F; Zhang H
    Food Chem; 2022 May; 377():131749. PubMed ID: 34990950
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic.
    Bouyer E; Mekhloufi G; Le Potier I; de Kerdaniel Tdu F; Grossiord JL; Rosilio V; Agnely F
    J Colloid Interface Sci; 2011 Feb; 354(2):467-77. PubMed ID: 21145063
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions.
    Ma X; Chen W; Yan T; Wang D; Hou F; Miao S; Liu D
    Food Chem; 2020 Mar; 309():125501. PubMed ID: 31677451
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties.
    Kan X; Chen G; Zhou W; Zeng X
    Food Res Int; 2021 Dec; 150(Pt A):110740. PubMed ID: 34865759
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates.
    Li R; Wang X; Liu J; Cui Q; Wang X; Chen S; Jiang L
    J Agric Food Chem; 2019 Apr; 67(14):4089-4097. PubMed ID: 30883123
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Emulsifying properties of Acacia
    Aphibanthammakit C; Barbar R; Nigen M; Sanchez C; Chalier P
    Food Chem X; 2020 Jun; 6():100090. PubMed ID: 32420542
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Complex coacervation between beta-lactoglobulin and Acacia gum: a nucleation and growth mechanism.
    Sanchez C; Mekhloufi G; Renard D
    J Colloid Interface Sci; 2006 Jul; 299(2):867-73. PubMed ID: 16530214
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Identification of salivary proteins at oil-water interfaces stabilized by lysozyme and beta-lactoglobulin.
    Silletti E; Vitorino RM; Schipper R; Amado FM; Vingerhoeds MH
    Arch Oral Biol; 2010 Apr; 55(4):268-78. PubMed ID: 20197185
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Effect of thermal behavior of β-lactoglobulin on the oxidative stability of menhaden oil-in-water emulsions.
    Phoon PY; Narsimhan G; San Martin-Gonzalez MF
    J Agric Food Chem; 2013 Feb; 61(8):1954-67. PubMed ID: 23356684
    [TBL] [Abstract][Full Text] [Related]  

  • 59. The emulsion flocculation stability of protein-carbohydrate diblock copolymers.
    Wooster TJ; Augustin MA
    J Colloid Interface Sci; 2007 Sep; 313(2):665-75. PubMed ID: 17540395
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates.
    Wang L; Wu M; Liu HM
    Carbohydr Polym; 2017 May; 163():181-190. PubMed ID: 28267495
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.