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 *

337 related articles for article (PubMed ID: 29037677)

  • 1. Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating.
    Niu H; Xia X; Wang C; Kong B; Liu Q
    Food Chem; 2018 Mar; 242():188-195. PubMed ID: 29037677
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Gel properties of transglutaminase-induced soy protein isolate-polyphenol complex: influence of epigallocatechin-3-gallate.
    Xu J; Guo S; Li X; Jiang S; Zhong X; Zheng Z
    J Sci Food Agric; 2021 Jul; 101(9):3870-3879. PubMed ID: 33336789
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins.
    Tseng YC; Xiong YL; Boatright WL
    J Food Sci; 2008 Mar; 73(2):E44-50. PubMed ID: 18298725
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes.
    Liu Q; Geng R; Zhao J; Chen Q; Kong B
    J Agric Food Chem; 2015 May; 63(19):4853-61. PubMed ID: 25940322
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels.
    Liu SY; Lei H; Li LQ; Liu F; Li L; Yan JK
    Int J Biol Macromol; 2023 Dec; 253(Pt 4):127092. PubMed ID: 37758109
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Structural and Functional Properties of Soy Protein Isolates Modified by Soy Soluble Polysaccharides.
    Xu YT; Liu LL
    J Agric Food Chem; 2016 Sep; 64(38):7275-84. PubMed ID: 27608266
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose.
    Xiao Y; Li J; Liu Y; Peng F; Wang X; Wang C; Li M; Xu H
    Food Chem; 2020 Sep; 324():126876. PubMed ID: 32361092
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Xanthan enhances water binding and gel formation of transglutaminase-treated porcine myofibrillar proteins.
    Shang Y; Xiong YL
    J Food Sci; 2010 Apr; 75(3):E178-85. PubMed ID: 20492292
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein.
    Zheng L; Regenstein JM; Zhou L; Mokhtar SM; Wang Z
    Gels; 2023 May; 9(5):. PubMed ID: 37233011
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of various levels of flaxseed gum addition on the water-holding capacities of heat-induced porcine myofibrillar protein.
    Sun J; Li X; Xu X; Zhou G
    J Food Sci; 2011 Apr; 76(3):C472-8. PubMed ID: 21535816
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Rapid heating of Alaska pollock and chicken breast myofibrillar protein gels as affecting water-holding properties.
    Stevenson CD; Liu W; Lanier TC
    J Agric Food Chem; 2012 Oct; 60(40):10111-7. PubMed ID: 22973804
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Soy Protein Isolate Gel Subjected to Freezing Treatment: Influence of Methylcellulose and Sodium Hexametaphosphate on Gel Stability, Texture and Structure.
    Xia X; Zhang B; Huang Y; Zhu Y; Qu M; Liu L; Sun B; Zhu X
    Foods; 2024 Jul; 13(13):. PubMed ID: 38998623
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose.
    Gao Y; Guo Y; Ye J; Ahmad HN; Zhu J
    Int J Biol Macromol; 2024 May; 268(Pt 2):131998. PubMed ID: 38697415
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effect of pH on heat denaturation and gel forming properties of soy proteins.
    Renkema JM; Lakemond CM; de Jongh HH; Gruppen H; van Vliet T
    J Biotechnol; 2000 May; 79(3):223-30. PubMed ID: 10867183
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions.
    Renkema JM; Gruppen H; van Vliet T
    J Agric Food Chem; 2002 Oct; 50(21):6064-71. PubMed ID: 12358481
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 17.