BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

254 related articles for article (PubMed ID: 30716973)

  • 1. Conjugates of α-lactalbumin, β-lactoglobulin, and lysozyme with polysaccharides: Characterization and techno-functional properties.
    Boggione Santos IJ; Hernandez Hernandez HL; Cardoso Costa MH; de Queiroz Lafetá JA; Dos Reis Coimbra JS
    Food Res Int; 2019 Feb; 116():492-498. PubMed ID: 30716973
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Acacia gum as modifier of thermal stability, solubility and emulsifying properties of α-lactalbumin.
    de Oliveira FC; Dos Reis Coimbra JS; de Oliveira EB; Rodrigues MQ; Sabioni RC; de Souza BW; Santos IJ
    Carbohydr Polym; 2015 Mar; 119():210-8. PubMed ID: 25563962
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions.
    Wen C; Zhang J; Qin W; Gu J; Zhang H; Duan Y; Ma H
    Food Chem; 2020 Nov; 331():127374. PubMed ID: 32593796
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties.
    Kan X; Chen G; Zhou W; Zeng X
    Food Res Int; 2021 Dec; 150(Pt A):110740. PubMed ID: 34865759
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of heat-induced aggregates of beta-lactoglobulin, alpha-lactalbumin and bovine serum albumin in a whey protein concentrate environment.
    Havea P; Singh H; Creamer LK
    J Dairy Res; 2001 Aug; 68(3):483-97. PubMed ID: 11694050
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Time effect on structural and functional properties of whey protein isolate-gum acacia conjugates prepared via Maillard reaction.
    Chen W; Lv R; Wang W; Ma X; Muhammad AI; Guo M; Ye X; Liu D
    J Sci Food Agric; 2019 Aug; 99(10):4801-4807. PubMed ID: 30977143
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Nanostructured conjugates from tara gum and α-lactalbumin. Part 1. Structural characterization.
    Hernández HLH; Santos IJB; Oliveira EB; Teófilo RF; Soares NFF; Coimbra JSDR
    Int J Biol Macromol; 2020 Jun; 153():995-1004. PubMed ID: 31751721
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The emulsion flocculation stability of protein-carbohydrate diblock copolymers.
    Wooster TJ; Augustin MA
    J Colloid Interface Sci; 2007 Sep; 313(2):665-75. PubMed ID: 17540395
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Glycation and phosphorylation of alpha-lactalbumin by dry heating: effect on protein structure and physiological functions.
    Enomoto H; Hayashi Y; Li CP; Ohki S; Ohtomo H; Shiokawa M; Aoki T
    J Dairy Sci; 2009 Jul; 92(7):3057-68. PubMed ID: 19528583
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Impact of Maillard type glycation on properties of beta-lactoglobulin.
    Chobert JM; Gaudin JC; Dalgalarrondo M; Haertlé T
    Biotechnol Adv; 2006; 24(6):629-32. PubMed ID: 16904283
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction.
    Bi B; Yang H; Fang Y; Nishinari K; Phillips GO
    Food Chem; 2017 Jan; 214():614-621. PubMed ID: 27507517
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of pH on the interfacial and foaming properties of Maillard reaction-modified proteins.
    Solanilla Duque JF; Carrera C; Patino JMR
    Biophys Chem; 2022 Dec; 291():106906. PubMed ID: 36219980
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Thermal modifications of structure and co-denaturation of alpha-lactalbumin and beta-lactoglobulin induce changes of solubility and susceptibility to proteases.
    Bertrand-Harb C; Baday A; Dalgalarrondo M; Chobert JM; Haertlé T
    Nahrung; 2002 Aug; 46(4):283-9. PubMed ID: 12224426
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Self-assembled β-lactoglobulin-oleic acid and β-lactoglobulin-linoleic acid complexes with antitumor activities.
    Fang B; Zhang M; Tian M; Ren FZ
    J Dairy Sci; 2015 May; 98(5):2898-907. PubMed ID: 25771044
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Factors affecting rheological characteristics of fibril gels: the case of beta-lactoglobulin and alpha-lactalbumin.
    Loveday SM; Rao MA; Creamer LK; Singh H
    J Food Sci; 2009 Apr; 74(3):R47-55. PubMed ID: 19397731
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Glucose Glycation of α-Lactalbumin and β-Lactoglobulin in Glycerol Solutions.
    Chen X; Zhang L; Bhandari B; Zhou P
    J Agric Food Chem; 2018 Oct; 66(40):10558-10566. PubMed ID: 30231611
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of protein, nonprotein-soluble components, and lactose concentrations on the irreversible thermal denaturation of beta-lactoglobulin and alpha-lactalbumin in skim milk.
    Anema SG; Lee SK; Klostermeyer H
    J Agric Food Chem; 2006 Sep; 54(19):7339-48. PubMed ID: 16968103
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A comparative study of peptide models of the alpha-domain of alpha-lactalbumin, lysozyme, and alpha-lactalbumin/lysozyme chimeras allows the elucidation of critical factors that contribute to the ability to form stable partially folded states.
    Demarest SJ; Zhou SQ; Robblee J; Fairman R; Chu B; Raleigh DP
    Biochemistry; 2001 Feb; 40(7):2138-47. PubMed ID: 11329282
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Glycation and phosphorylation of beta-lactoglobulin by dry-heating: effect on protein structure and some properties.
    Enomoto H; Li CP; Morizane K; Ibrahim HR; Sugimoto Y; Ohki S; Ohtomo H; Aoki T
    J Agric Food Chem; 2007 Mar; 55(6):2392-8. PubMed ID: 17315885
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Beta-lactoglobulin-dextran Maillard conjugates: their effect on interfacial thickness and emulsion stability.
    Wooster TJ; Augustin MA
    J Colloid Interface Sci; 2006 Nov; 303(2):564-72. PubMed ID: 16934822
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.