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 *

205 related articles for article (PubMed ID: 31206693)

  • 1. Structural changes and stress relaxation behavior of κ-carrageenan cold-processed gels: Effects of ultrasonication time and power.
    Zendeboodi F; Farahnaky A; Gholian MM
    J Texture Stud; 2019 Dec; 50(6):465-473. PubMed ID: 31206693
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Ultrasound assisted cold gelation of kappa carrageenan dispersions.
    Azizi R; Farahnaky A
    Carbohydr Polym; 2013 Jun; 95(1):522-9. PubMed ID: 23618303
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Solubilization of bovine gelatin using power ultrasound: gelation without heating.
    Farahnaky A; Zendeboodi F; Azizi R; Mesbahi G; Majzoobi M
    J Texture Stud; 2017 Apr; 48(2):87-94. PubMed ID: 28370112
    [TBL] [Abstract][Full Text] [Related]  

  • 4. "Weak gel"-type rheological properties of aqueous dispersions of nonaggregated kappa-carrageenan helices.
    Ikeda S; Nishinari K
    J Agric Food Chem; 2001 Sep; 49(9):4436-41. PubMed ID: 11559151
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends.
    Hu Y; Tian J; Zou J; Yuan X; Li J; Liang H; Zhan F; Li B
    Int J Biol Macromol; 2019 Feb; 123():1165-1171. PubMed ID: 30385341
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of cyclodextrins on the gel properties of kappa-carrageenan.
    Yuan C; Sang L; Wang Y; Cui B
    Food Chem; 2018 Nov; 266():545-550. PubMed ID: 30381223
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterisation of rheology and microstructures of κ-carrageenan in ethanol-water mixtures.
    Yang Z; Yang H; Yang H
    Food Res Int; 2018 May; 107():738-746. PubMed ID: 29580542
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions.
    Aguilar JM; Cordobés F; Raymundo A; Guerrero A
    Carbohydr Polym; 2017 Apr; 161():172-180. PubMed ID: 28189226
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl.
    Li J; Xu L; Su Y; Chang C; Yang Y; Gu L
    Food Res Int; 2020 Jun; 132():108990. PubMed ID: 32331693
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Physical and sensory properties of gelatin from seabass (Lates calcarifer) as affected by agar and κ-carrageenan.
    Sinthusamran S; Benjakul S; Hemar Y
    J Texture Stud; 2018 Feb; 49(1):47-55. PubMed ID: 28581065
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Phase behaviors involved in surimi gel system: Effects of phase separation on gelation of myofibrillar protein and kappa-carrageenan.
    Zhang T; Xu X; Ji L; Li Z; Wang Y; Xue Y; Xue C
    Food Res Int; 2017 Oct; 100(Pt 1):361-368. PubMed ID: 28873698
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Viscoelastic properties for kappa- and iota-carrageenan in aqueous NaI from the liquid-like to the solid-like behaviour.
    Chronakis IS; Doublier JL; Piculell L
    Int J Biol Macromol; 2000 Oct; 28(1):1-14. PubMed ID: 11033172
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of ultrasound on chemically induced gelation of micellar casein systems.
    Chandrapala J; Zisu B; Kentish S; Ashokkumar M
    J Dairy Res; 2013 May; 80(2):138-43. PubMed ID: 23328199
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of κ-carrageenan on the gelation properties of oyster protein.
    Jiang S; Ma Y; Wang Y; Wang R; Zeng M
    Food Chem; 2022 Jul; 382():132329. PubMed ID: 35134723
    [TBL] [Abstract][Full Text] [Related]  

  • 15. A thermoreversible double gel: characterization of a methylcellulose and kappa-carrageenan mixed system in water by SAXS, DSC and rheology.
    Tomsic M; Prossnigg F; Glatter O
    J Colloid Interface Sci; 2008 Jun; 322(1):41-50. PubMed ID: 18417143
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of cations on texture, compressive elastic modulus, sol-gel transition and freeze-thaw properties of kappa-carrageenan gel.
    Wang Y; Yuan C; Cui B; Liu Y
    Carbohydr Polym; 2018 Dec; 202():530-535. PubMed ID: 30287032
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Synergistic effects of mixed salt on the gelation of κ-carrageenan.
    Nguyen BT; Nicolai T; Benyahia L; Chassenieux C
    Carbohydr Polym; 2014 Nov; 112():10-5. PubMed ID: 25129710
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The extraction of buckwheat protein and its interaction with kappa-carrageenan: Textural, rheological, microstructural, and chemical properties.
    Hua XY; Sim SYJ; Henry CJ; Chiang JH
    Int J Biol Macromol; 2024 Mar; 260(Pt 1):129427. PubMed ID: 38219932
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Interpenetrating network formation in agarose--kappa-carrageenan gel composites.
    Amici E; Clark AH; Normand V; Johnson NB
    Biomacromolecules; 2002; 3(3):466-74. PubMed ID: 12005516
    [TBL] [Abstract][Full Text] [Related]  

  • 20. High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties.
    Vargas SA; Delgado-Macuil RJ; Ruiz-Espinosa H; Rojas-López M; Amador-Espejo GG
    Ultrason Sonochem; 2021 Jan; 70():105340. PubMed ID: 32942167
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.