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 *

122 related articles for article (PubMed ID: 30728588)

  • 1. Effect of monoglyceride content on emulsion stability and rheology of mayonnaise.
    Kantekin-Erdogan MN; Ketenoglu O; Tekin A
    J Food Sci Technol; 2019 Jan; 56(1):443-450. PubMed ID: 30728588
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein.
    Pei Y; Zhang Y; Ding H; Li B; Yang J
    Foods; 2023 Jul; 12(15):. PubMed ID: 37569176
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Monoglyceride and diglyceride production through lipase-catalyzed glycerolysis and molecular distillation.
    Fregolente PB; Pinto GM; Wolf-Maciel MR; Filho RM
    Appl Biochem Biotechnol; 2010 Apr; 160(7):1879-87. PubMed ID: 19862491
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions.
    Yildirim M; Sumnu G; Sahin S
    Food Sci Biotechnol; 2016; 25(6):1613-1618. PubMed ID: 30263452
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production.
    Yalmanci D; Dertli E; Tekin-Cakmak ZH; Karasu S
    Int J Biol Macromol; 2023 Jan; 226():772-779. PubMed ID: 36521704
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of an Edible Oil-Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise.
    Hsu HI; Lee TA; Wang MF; Li PH; Ho JH
    Molecules; 2022 Aug; 27(15):. PubMed ID: 35956940
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Potential Pickering emulsion stabilized with chitosan-stearic acid nanogels incorporating clove essential oil to produce fish-oil-enriched mayonnaise.
    Hosseini RS; Rajaei A
    Carbohydr Polym; 2020 Aug; 241():116340. PubMed ID: 32507214
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts.
    Akcicek A; Karasu S; Bozkurt F; Kayacan S
    ACS Omega; 2022 Aug; 7(30):26316-26327. PubMed ID: 35936406
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise.
    Ho JH; Lee TA; Namai N; Sakai S; Lou SS; Handa A; Lin WT
    Foods; 2022 May; 11(10):. PubMed ID: 35626996
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Investigating the Rheology and Stability of Heavy Crude Oil-in-Water Emulsions Using APG08 Emulsifiers.
    Dong B; Qin Z; Wang Y; Zhang J; Xu Z; Liu A; Guo X
    ACS Omega; 2022 Oct; 7(42):37736-37747. PubMed ID: 36312329
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Tomato seed oil enriched mayonnaise: structural, rheological, and biochemical characterization.
    Thakur K; Kapoor S; Kapoor A; Aggarwal P; Kumar V; Tyagi SK
    J Food Sci Technol; 2023 Sep; 60(9):2486-2496. PubMed ID: 37424575
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour.
    Lee KY; Han CY; Rahman WU; Harinarayanan NC; Park CE; Choi SG
    Foods; 2024 Apr; 13(8):. PubMed ID: 38672843
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation.
    Rahmati K; Mazaheri Tehrani M; Daneshvar K
    J Food Sci Technol; 2014 Nov; 51(11):3341-7. PubMed ID: 26396329
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Investigating the physicochemical, rheological, and sensory properties of low-fat mayonnaise prepared with amaranth protein as an egg yolk replacer.
    Mohammadi S; Alimi M; Shahidi SA; Shokoohi S
    Food Sci Nutr; 2024 Jul; 12(7):5147-5161. PubMed ID: 39055190
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Studies on eggless mayonnaise from rice bran and sesame oils.
    Chetana R; Bhavana KP; Babylatha R; Geetha V; Suresh Kumar G
    J Food Sci Technol; 2019 Jun; 56(6):3117-3125. PubMed ID: 31205366
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil.
    Sahin Ozkan K; Ketenoglu O; Yorulmaz A; Tekin A
    J Food Sci Technol; 2019 Jul; 56(7):3449-3460. PubMed ID: 31274913
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Mayonnaise main ingredients influence on its structure as an emulsion.
    Taslikh M; Mollakhalili-Meybodi N; Alizadeh AM; Mousavi MM; Nayebzadeh K; Mortazavian AM
    J Food Sci Technol; 2022 Jun; 59(6):2108-2116. PubMed ID: 35602460
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study.
    Román L; Martínez MM; Gómez M
    Food Res Int; 2015 Aug; 74():72-79. PubMed ID: 28412005
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Preparing spray-dried cholesterol free salad dressing emulsified with enzymatically synthesized mixed mono- and diglycerides from rice bran oil and glycerol.
    Garba U; Singanusong R; Jiamyangyuen S; Thongsook T
    J Food Sci Technol; 2021 Mar; 58(3):968-977. PubMed ID: 33678880
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions.
    Giacintucci V; Di Mattia C; Sacchetti G; Neri L; Pittia P
    Food Chem; 2016 Dec; 213():369-377. PubMed ID: 27451193
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.