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 *

354 related articles for article (PubMed ID: 29307807)

  • 1. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins.
    Amiri A; Sharifian P; Soltanizadeh N
    Int J Biol Macromol; 2018 May; 111():139-147. PubMed ID: 29307807
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Application of high-pressure homogenization for improving the physicochemical, functional and rheological properties of myofibrillar protein.
    Shi X; Zou H; Sun S; Lu Z; Zhang T; Gao J; Yu C
    Int J Biol Macromol; 2019 Oct; 138():425-432. PubMed ID: 31326511
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel.
    Zhang Z; Regenstein JM; Zhou P; Yang Y
    Ultrason Sonochem; 2017 Jan; 34():960-967. PubMed ID: 27773327
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein.
    Wang JY; Yang YL; Tang XZ; Ni WX; Zhou L
    Ultrason Sonochem; 2017 Sep; 38():225-233. PubMed ID: 28633822
    [TBL] [Abstract][Full Text] [Related]  

  • 5. High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties.
    Malik MA; Sharma HK; Saini CS
    Ultrason Sonochem; 2017 Nov; 39():511-519. PubMed ID: 28732975
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel.
    Zhou L; Zhang J; Lorenzo JM; Zhang W
    Food Chem; 2021 May; 345():128751. PubMed ID: 33307434
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties.
    Deng X; Ma Y; Lei Y; Zhu X; Zhang L; Hu L; Lu S; Guo X; Zhang J
    Ultrason Sonochem; 2021 Aug; 76():105659. PubMed ID: 34242867
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification.
    Jia N; Wang L; Shao J; Liu D; Kong B
    Meat Sci; 2017 May; 127():45-50. PubMed ID: 28119227
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Insight into the effect of ultrasound treatment on the rheological properties of myofibrillar proteins based on the changes in their tertiary structure.
    Wang H; Wang P; Shen Q; Yang H; Xie H; Huang M; Zhang J; Zhao Q; Luo P; Jin D; Wu J; Jian S; Chen X
    Food Res Int; 2022 Jul; 157():111136. PubMed ID: 35761516
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel.
    Zhou L; Cai J; Wang J; Ma C; Xing L; Ying Tang S; Zhang W
    Food Res Int; 2024 Jul; 188():114531. PubMed ID: 38823850
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition.
    Lin S; Li X; Zhang J; Kong B; Cao C; Sun F; Zhang H; Liu Q; Liu C
    Meat Sci; 2024 Sep; 215():109554. PubMed ID: 38838569
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of pulsed ultrasound treatment on the physicochemical and textural properties of chicken myofibrillar protein gel.
    Hu X; Wang J; Sun L; Zhang W; Zhang Y; Liu X; Lan W
    Food Sci Technol Int; 2022 Apr; 28(4):309-319. PubMed ID: 33940967
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The interaction between sodium alginate and myofibrillar proteins: The rheological and emulsifying properties of their mixture.
    Zhao N; Zou H; Sun S; Yu C
    Int J Biol Macromol; 2020 Oct; 161():1545-1551. PubMed ID: 32771506
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of high-intensity ultrasound on physicochemical and gel properties of myofibrillar proteins from the bay scallop (Argopecten irradians).
    Liu B; Wu Y; Liang QY; Zheng H
    Ultrason Sonochem; 2024 Jul; 107():106935. PubMed ID: 38850642
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Mechanisms underlying the changes in the structural, physicochemical, and emulsification properties of porcine myofibrillar proteins induced by prolonged pulsed electric field treatment.
    Kim YJ; Shin DM; Oh EJ; Chun YG; Shin JK; Choi YS; Kim BK
    Food Chem; 2024 Oct; 456():140024. PubMed ID: 38870818
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties.
    Chen J; Zhang X; Xue S; Xu X
    Int J Biol Macromol; 2020 Nov; 163():1768-1779. PubMed ID: 32961191
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of high-pressure homogenization on functional properties and structure of mussel (Mytilus edulis) myofibrillar proteins.
    Yu C; Wu F; Cha Y; Zou H; Bao J; Xu R; Du M
    Int J Biol Macromol; 2018 Oct; 118(Pt A):741-746. PubMed ID: 29959014
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein.
    Zhao S; Yang L; Chen X; Zhao Y; Ma H; Wang H; Su A
    Food Chem; 2024 Oct; 455():139902. PubMed ID: 38820644
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Modifying the structure, emulsifying and rheological properties of water-soluble protein from chicken liver by low-frequency ultrasound treatment.
    Zou Y; Shi H; Chen X; Xu P; Jiang D; Xu W; Wang D
    Int J Biol Macromol; 2019 Oct; 139():810-817. PubMed ID: 31401277
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.