BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

211 related articles for article (PubMed ID: 28189226)

  • 1. Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions.
    Aguilar JM; Cordobés F; Raymundo A; Guerrero A
    Carbohydr Polym; 2017 Apr; 161():172-180. PubMed ID: 28189226
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl.
    Li J; Xu L; Su Y; Chang C; Yang Y; Gu L
    Food Res Int; 2020 Jun; 132():108990. PubMed ID: 32331693
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Thermal and viscoelastic properties of kappa/iota-hybrid carrageenan gels obtained from the Portuguese seaweed Mastocarpus stellatus.
    Hilliou L; Larontonda FD; Sereno AM; Gonçalves MP
    J Agric Food Chem; 2006 Oct; 54(20):7870-8. PubMed ID: 17002464
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: structural changes of egg yolk due to incubation.
    Buxmann W; Bindrich U; Strijowski U; Heinz V; Knorr D; Franke K
    Colloids Surf B Biointerfaces; 2010 Mar; 76(1):192-8. PubMed ID: 19931432
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Phase separation behavior of egg yolk suspensions after anionic polysaccharides addition.
    Navidghasemizad S; Temelli F; Wu J
    Carbohydr Polym; 2015 Mar; 117():297-303. PubMed ID: 25498638
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Structural changes and stress relaxation behavior of κ-carrageenan cold-processed gels: Effects of ultrasonication time and power.
    Zendeboodi F; Farahnaky A; Gholian MM
    J Texture Stud; 2019 Dec; 50(6):465-473. PubMed ID: 31206693
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Gelation of iota-carrageenan and micellar casein mixtures under high hydrostatic pressure.
    Abbasi S; Dickinson E
    J Agric Food Chem; 2004 Mar; 52(6):1705-14. PubMed ID: 15030234
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Ultrasound assisted cold gelation of kappa carrageenan dispersions.
    Azizi R; Farahnaky A
    Carbohydr Polym; 2013 Jun; 95(1):522-9. PubMed ID: 23618303
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan.
    Yan JN; Du YN; Jiang XY; Han JR; Pan JF; Wu HT
    J Food Sci; 2021 Mar; 86(3):792-802. PubMed ID: 33565634
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Drying of polyacrylamide composite gels formed with various kappa- carrageenan content.
    Evingür GA; Pekcan Ö
    J Fluoresc; 2011 Jul; 21(4):1531-7. PubMed ID: 21246265
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white.
    Tang H; Tan L; Chen Y; Zhang J; Li H; Chen L
    J Sci Food Agric; 2021 Mar; 101(4):1389-1395. PubMed ID: 32835415
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Synergistic effects of mixed salt on the gelation of κ-carrageenan.
    Nguyen BT; Nicolai T; Benyahia L; Chassenieux C
    Carbohydr Polym; 2014 Nov; 112():10-5. PubMed ID: 25129710
    [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. A thermoreversible double gel: characterization of a methylcellulose and kappa-carrageenan mixed system in water by SAXS, DSC and rheology.
    Tomsic M; Prossnigg F; Glatter O
    J Colloid Interface Sci; 2008 Jun; 322(1):41-50. PubMed ID: 18417143
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Phase behaviors involved in surimi gel system: Effects of phase separation on gelation of myofibrillar protein and kappa-carrageenan.
    Zhang T; Xu X; Ji L; Li Z; Wang Y; Xue Y; Xue C
    Food Res Int; 2017 Oct; 100(Pt 1):361-368. PubMed ID: 28873698
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Rheological properties and interactions of fish gelatin-κ-carrageenan polyelectrolyte hydrogels: The effects of salt.
    Tong L; Kang X; Fang Q; Yang W; Cen S; Lou Q; Huang T
    J Texture Stud; 2022 Feb; 53(1):122-132. PubMed ID: 34427935
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Gelation upon long storage of milk drinks with carrageenan.
    Tijssen RL; Canabady-Rochelle LS; Mellema M
    J Dairy Sci; 2007 Jun; 90(6):2604-11. PubMed ID: 17517700
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Rheology and tribology of starch + κ-carrageenan mixtures.
    You KM; Murray BS; Sarkar A
    J Texture Stud; 2021 Feb; 52(1):16-24. PubMed ID: 33174217
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.