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 *

197 related articles for article (PubMed ID: 28242951)

  • 1. Gelation and thermal characteristics of microwave extracted fish gelatin-natural gum composite gels.
    Binsi PK; Nayak N; Sarkar PC; Joshy CG; Ninan G; Ravishankar CN
    J Food Sci Technol; 2017 Feb; 54(2):518-530. PubMed ID: 28242951
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation.
    Copetti G; Grassi M; Lapasin R; Pricl S
    Glycoconj J; 1997 Dec; 14(8):951-61. PubMed ID: 9486428
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.
    Chityala PK; Khouryieh H; Williams K; Conte E
    Food Chem; 2016 Dec; 212():332-40. PubMed ID: 27374540
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels.
    Chang YY; Li D; Wang LJ; Bi CH; Adhikari B
    Carbohydr Polym; 2014 Aug; 108():183-91. PubMed ID: 24751263
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: Effect of NaCl, sucrose, and pH.
    Bak JH; Yoo B
    Int J Biol Macromol; 2018 May; 111():77-81. PubMed ID: 29289667
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Natural Gums As Viscosity-Enhancers in Pluronic
    Grela KP; Bagińska I; Burak J; Marciniak DM; Karolewicz B
    Pharmazie; 2019 Jun; 74(6):334-339. PubMed ID: 31138369
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology.
    Huang T; Tu Z; Shangguan X; Wang H; Zhang L; Bansal N
    Food Chem; 2021 May; 343():128413. PubMed ID: 33268178
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese.
    Brighenti M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
    J Dairy Sci; 2020 Mar; 103(3):2065-2076. PubMed ID: 31954572
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin.
    Huang T; Zhao H; Fang Y; Lu J; Yang W; Qiao Z; Lou Q; Xu D; Zhang J
    J Texture Stud; 2019 Oct; 50(5):400-409. PubMed ID: 31063585
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of cooling-heating rate on sol-gel transformation of fish gelatin-gum arabic complex coacervate phase.
    Anvari M; Chung D
    Int J Biol Macromol; 2016 Oct; 91():450-6. PubMed ID: 27246375
    [TBL] [Abstract][Full Text] [Related]  

  • 11. A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums.
    Liu J; Xu B
    Food Chem; 2019 Oct; 296():100-108. PubMed ID: 31202293
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparison of 3D printed and molded carrots produced with gelatin, guar gum and xanthan gum.
    Strother H; Moss R; McSweeney MB
    J Texture Stud; 2020 Dec; 51(6):852-860. PubMed ID: 32537768
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study.
    Pocan P; Ilhan E; Oztop MH
    J Food Sci; 2019 May; 84(5):1087-1093. PubMed ID: 30958906
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Textural, mechanical, and microstructural properties of restructured pimiento alginate-guar gels.
    Mousavi SMR; Rafe A; Yeganehzad S
    J Texture Stud; 2019 Apr; 50(2):155-164. PubMed ID: 30575035
    [TBL] [Abstract][Full Text] [Related]  

  • 15. A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures.
    Wang CS; Virgilio N; Wood-Adams P; Heuzey MC
    Carbohydr Polym; 2017 Nov; 175():484-492. PubMed ID: 28917892
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of guar and xanthan gums on functional properties of mango (Mangifera indica) kernel starch.
    Nawab A; Alam F; Haq MA; Hasnain A
    Int J Biol Macromol; 2016 Dec; 93(Pt A):630-635. PubMed ID: 27608547
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of fish gelatin-gum arabic complex coacervates as influenced by phase separation temperature.
    Anvari M; Pan CH; Yoon WB; Chung D
    Int J Biol Macromol; 2015 Aug; 79():894-902. PubMed ID: 26054661
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums.
    Torres MD; Moreira R; Chenlo F; Vázquez MJ
    Carbohydr Polym; 2012 Jun; 89(2):592-8. PubMed ID: 24750763
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of xanthan gum and guar gum on in situ gelling ophthalmic drug delivery system based on poloxamer-407.
    Bhowmik M; Kumari P; Sarkar G; Bain MK; Bhowmick B; Mollick MM; Mondal D; Maity D; Rana D; Bhattacharjee D; Chattopadhyay D
    Int J Biol Macromol; 2013 Nov; 62():117-23. PubMed ID: 23988556
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The influence of different gums compared with surfactants as encapsulating stabilizers on the thermal, storage, and low-pH stability of chlorophyllin.
    Hosseini H; Pasban Noghabi V; Saberian H; Jafari SM
    Food Chem X; 2023 Dec; 20():101020. PubMed ID: 38144797
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.