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 *

117 related articles for article (PubMed ID: 28324869)

  • 1. Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation.
    Xue S; Yang H; Liu R; Qian C; Wang M; Zou Y; Xu X; Zhou G
    Meat Sci; 2017 Jul; 129():176-184. PubMed ID: 28324869
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels.
    Xue S; Yang H; Yu X; Qian C; Wang M; Zou Y; Xu X; Zhou G
    Food Chem; 2018 Feb; 240():59-66. PubMed ID: 28946316
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages.
    Xue S; Yu X; Yang H; Xu X; Ma H; Zhou G
    J Food Sci; 2017 Jun; 82(6):1357-1368. PubMed ID: 28470966
    [TBL] [Abstract][Full Text] [Related]  

  • 4. High-pressure effects on the molecular aggregation and physicochemical properties of myosin in relation to heat gelation.
    Xue S; Yang H; Wang H; Tendu AA; Bai Y; Xu X; Ma H; Zhou G
    Food Res Int; 2017 Sep; 99(Pt 1):413-418. PubMed ID: 28784500
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan.
    Ma F; Chen C; Zheng L; Zhou C; Cai K; Han Z
    Meat Sci; 2013 Sep; 95(1):22-6. PubMed ID: 23644049
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of high pressure modification on conformation and gelation properties of myofibrillar protein.
    Zhang Z; Yang Y; Zhou P; Zhang X; Wang J
    Food Chem; 2017 Feb; 217():678-686. PubMed ID: 27664686
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture.
    Paker I; Matak KE
    J Sci Food Agric; 2016 Jan; 96(1):280-6. PubMed ID: 25641161
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing.
    Li YP; Kang ZL; Sukmanov V; Ma HJ
    Meat Sci; 2021 Jun; 176():108471. PubMed ID: 33647630
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods.
    Nurkhoeriyati T; Huda N; Ahmad R
    J Food Sci; 2011; 76(1):S48-55. PubMed ID: 21535715
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of acid- and alkaline-aided extractions on functional and rheological properties of proteins recovered from mechanically separated turkey meat (MSTM).
    Hrynets Y; Omana DA; Xu Y; Betti M
    J Food Sci; 2010 Sep; 75(7):E477-86. PubMed ID: 21535542
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Gelation of barramundi (Lates calcarifer) minced muscle as affected by pressure and thermal treatments at low salt concentration.
    Truong BQ; Buckow R; Nguyen MH; Furst J
    J Sci Food Agric; 2017 Aug; 97(11):3781-3789. PubMed ID: 28134433
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages.
    O'Flynn CC; Cruz-Romero MC; Troy D; Mullen AM; Kerry JP
    Meat Sci; 2014 Mar; 96(3):1266-74. PubMed ID: 24334049
    [TBL] [Abstract][Full Text] [Related]  

  • 13. A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.
    Tahergorabi R; Sivanandan L; Beamer SK; Matak KE; Jaczynski J
    J Sci Food Agric; 2012 Sep; 92(12):2534-42. PubMed ID: 22488651
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties.
    Souza CM; Boler DD; Clark DL; Kutzler LW; Holmer SF; Summerfield JW; Cannon JE; Smit NR; McKeith FK; Killefer J
    J Food Sci; 2012 Jan; 77(1):S54-61. PubMed ID: 22260131
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Manufacture of acid gels from skim milk using high-pressure homogenization.
    Hernández A; Harte FM
    J Dairy Sci; 2008 Oct; 91(10):3761-7. PubMed ID: 18832197
    [TBL] [Abstract][Full Text] [Related]  

  • 16. High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages.
    Yang H; Han M; Bai Y; Han Y; Xu X; Zhou G
    Meat Sci; 2015 Apr; 102():69-78. PubMed ID: 25553411
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Engineering processes in meat products and how they influence their biophysical properties.
    Tornberg E
    Meat Sci; 2013 Dec; 95(4):871-8. PubMed ID: 23702340
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages.
    O'Flynn CC; Cruz-Romero MC; Troy DJ; Mullen AM; Kerry JP
    Meat Sci; 2014 Jan; 96(1):633-9. PubMed ID: 24056406
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of nano-scaled rabbit bone powder on physicochemical properties of rabbit meat batter.
    Li S; He Z; Li H
    J Sci Food Agric; 2018 Sep; 98(12):4533-4541. PubMed ID: 29485183
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters.
    Liu W; Lanier TC; Osborne JA
    Meat Sci; 2016 Jan; 111():67-77. PubMed ID: 26340743
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.