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 *

140 related articles for article (PubMed ID: 31064005)

  • 1. Formation mechanism of low-density lipoprotein gel induced by NaCl.
    Xu L; Zhao Y; Xu M; Nie X; Wu N; Tu Y
    Poult Sci; 2019 Oct; 98(10):5166-5176. PubMed ID: 31064005
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting.
    Xu L; Zhao Y; Xu M; Yao Y; Wu N; Du H; Tu Y
    Food Chem; 2019 Mar; 275():600-609. PubMed ID: 30724239
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules.
    Su Y; Sun Y; Chang C; Li J; Cai Y; Zhao Q; Huang Z; Xiong W; Gu L; Yang Y
    J Sci Food Agric; 2024 Aug; 104(10):6070-6084. PubMed ID: 38441435
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs.
    Yang Y; Zhao Y; Xu M; Yao Y; Wu N; Du H; Tu Y
    Food Chem; 2020 May; 311():125952. PubMed ID: 31869646
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white.
    Tang H; Tan L; Chen Y; Zhang J; Li H; Chen L
    J Sci Food Agric; 2021 Mar; 101(4):1389-1395. PubMed ID: 32835415
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg.
    Kaewmanee T; Benjakul S; Visessanguan W
    J Food Sci; 2011 Mar; 76(2):S139-47. PubMed ID: 21535790
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk.
    Shi M; Zeng Q; Hu X; Jin H; Lv X; Ma J; Chen R; Jin Y
    J Food Sci; 2024 May; 89(5):2684-2700. PubMed ID: 38551186
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs.
    Xu L; Zhao Y; Xu M; Yao Y; Nie X; Du H; Tu YG
    PLoS One; 2017; 12(8):e0182912. PubMed ID: 28797071
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs.
    Lian Z; Qiao L; Zhu G; Deng Y; Qian B; Yue J; Zhao Y
    J Food Sci; 2014 Mar; 79(3):E354-61. PubMed ID: 24673336
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of salt and heat treatment on the physicochemical properties, microstructure, secondary structure, and simulated in vitro gastrointestinal digestion of duck egg white.
    Gao X; Guo W; Wu N; Yao Y; Du H; Xu M; Zhao Y; Tu Y
    J Sci Food Agric; 2021 Nov; 101(14):6093-6103. PubMed ID: 33904600
    [TBL] [Abstract][Full Text] [Related]  

  • 11. High-intensity ultrasound improves threadfin bream surimi gelation at low NaCl contents.
    Tang L; Yongsawatdigul J
    J Food Sci; 2021 Mar; 86(3):842-851. PubMed ID: 33586792
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi.
    Quan TH; Benjakul S
    J Texture Stud; 2019 Oct; 50(5):434-442. PubMed ID: 31107968
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of CaCl
    Liu Y; Chi Y; Chi Y
    Food Res Int; 2023 Nov; 173(Pt 2):113413. PubMed ID: 37803748
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Chemical and structural changes in preserved white egg during pickled by vacuum technology.
    Ji L; Liu H; Cao C; Liu P; Wang H; Wang H
    Food Sci Technol Int; 2013 Apr; 19(2):123-31. PubMed ID: 23325128
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology.
    Blume K; Dietrich K; Lilienthal S; Ternes W; Drotleff AM
    Food Chem; 2015 Apr; 173():584-93. PubMed ID: 25466063
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure.
    Xin X; Qiu W; Xue H; Zhang G; Hu H; Zhao Y; Tu Y
    Ultrason Sonochem; 2023 Jul; 97():106442. PubMed ID: 37244085
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of partial replacement of NaCl by KCl and CaCl
    Liu H; Feng F; Xue H; Gao B; Han T; Li R; Hu X; Tu Y; Zhao Y
    J Food Sci; 2022 Feb; 87(2):795-807. PubMed ID: 35040144
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Oil exudation and histological structures of duck egg yolks during brining.
    Lai KM; Chung WH; Jao CL; Hsu KC
    Poult Sci; 2010 Apr; 89(4):738-44. PubMed ID: 20308406
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising.
    Xue H; Tu Y; Xu M; Liao M; Luo W; Guo W; Zhang G; Zhao Y
    Food Chem; 2020 Nov; 330():127321. PubMed ID: 32569937
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein.
    Hu Y; Wang Q; Sun F; Chen Q; Xia X; Liu Q; Kong B
    Meat Sci; 2022 Aug; 190():108832. PubMed ID: 35525019
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.