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 *

558 related articles for article (PubMed ID: 28677851)

  • 1. Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.
    Wu M; Fei L; Zhuang T; Lei S; Ge Q; Yu H; Wang J; Wang Y
    J Sci Food Agric; 2018 Jan; 98(2):799-806. PubMed ID: 28677851
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels.
    Wu M; Xiong YL; Chen J; Tang X; Zhou G
    J Food Sci; 2009; 74(4):E207-17. PubMed ID: 19490326
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel.
    Wu M; Wang J; Hu J; Li Z; Liu R; Liu Y; Cao Y; Ge Q; Yu H
    J Sci Food Agric; 2020 Jan; 100(1):258-267. PubMed ID: 31512250
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion-filled gels and soybean protein isolate emulsion-filled gels.
    Luo B; Chen L; Peng J; Sun J
    J Texture Stud; 2024 Aug; 55(4):e12855. PubMed ID: 38992897
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties.
    Wu M; Hu J; Gu X; Wang Q; Wei R; Wang J; Li Z; Liu R; Ge Q; Yu H
    J Sci Food Agric; 2022 May; 102(7):2731-2740. PubMed ID: 34709652
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase.
    Jiang J; Xiong YL
    Meat Sci; 2013 Mar; 93(3):469-76. PubMed ID: 23273452
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of chickpea (Cicer arietinum L.) protein isolate on the heat-induced gelation properties of pork myofibrillar protein.
    Li J; Chen Y; Dong X; Li K; Wang Y; Wang Y; Du M; Zhang J; Bai Y
    J Sci Food Agric; 2021 Mar; 101(5):2108-2116. PubMed ID: 32978960
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels.
    Wu M; Xiong YL; Chen J
    Meat Sci; 2011 Jul; 88(3):384-90. PubMed ID: 21342749
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein-Oil Composite Gels.
    Xu X; Chen H; Zhang Q; Lyu F; Ding Y; Zhou X
    Molecules; 2020 Jan; 25(2):. PubMed ID: 31936862
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO
    Wang X; He Z; Zeng M; Qin F; Adhikari B; Chen J
    Food Chem; 2017 Apr; 221():130-138. PubMed ID: 27979093
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion.
    Wu M; Yin Q; Bian J; Xu Y; Gu C; Jiao J; Yang J; Zhang Y
    Gels; 2023 Nov; 9(11):. PubMed ID: 37999000
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Enhanced CaSO
    Wang X; Zeng M; Qin F; Adhikari B; He Z; Chen J
    Food Chem; 2018 Mar; 242():459-465. PubMed ID: 29037715
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels.
    Zhang M; Yang Y; Acevedo NC
    Food Chem; 2020 Jul; 318():126421. PubMed ID: 32126461
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
    Hou JJ; Guo J; Wang JM; Yang XQ
    J Sci Food Agric; 2016 Oct; 96(13):4449-56. PubMed ID: 26841309
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs-SPI emulsion-filled gels.
    Zhang Q; Yin L; Chen F; Zhang P; Lv D; Zhu T; Duan X
    J Texture Stud; 2021 Apr; 52(2):251-259. PubMed ID: 33410521
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Rheology and microstructure of myofibrillar protein-starch composite gels: Comparison of native and modified starches.
    Wu M; Wang J; Ge Q; Yu H; Xiong YL
    Int J Biol Macromol; 2018 Oct; 118(Pt A):988-996. PubMed ID: 29969640
    [TBL] [Abstract][Full Text] [Related]  

  • 17. High Homogenization Speeds for Preparing Unstable Myofibrillar Protein-Olive Oil Emulsions.
    Li R; He Q; Rong L; Lin Y; Jia N; Shao J; Liu D
    J Food Sci; 2019 May; 84(5):1113-1121. PubMed ID: 31009553
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Rheological Enhancement of Pork Myofibrillar Protein-Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway.
    Wang X; Xiong YL; Sato H
    J Agric Food Chem; 2017 Sep; 65(38):8451-8458. PubMed ID: 28876922
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone.
    Li F; Kong X; Zhang C; Hua Y
    J Sci Food Agric; 2011 Sep; 91(12):2186-91. PubMed ID: 21656774
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel.
    Cai R; Yang Z; Li Z; Wang P; Han M; Xu X
    Foods; 2022 Feb; 11(5):. PubMed ID: 35267262
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 28.