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 *

247 related articles for article (PubMed ID: 31826526)

  • 41. Protective effect of porcine plasma protein hydrolysates on the gelation of porcine myofibrillar protein exposed to a hydroxyl radical-generating system.
    Niu H; Chen Y; Zhang H; Kong B; Liu Q
    Int J Biol Macromol; 2018 Feb; 107(Pt A):654-661. PubMed ID: 28919527
    [TBL] [Abstract][Full Text] [Related]  

  • 42. The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation.
    Jia N; Zhang F; Liu Q; Wang L; Lin S; Liu D
    Food Chem; 2019 Dec; 301():125206. PubMed ID: 31377630
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Fabrication and Characterization of Konjac Glucomannan/Oat β-Glucan Composite Hydrogel: Microstructure, Physicochemical Properties and Gelation Mechanism Studies.
    Geng X; Zhao N; Song X; Wu J; Zhu Q; Wu T; Chen H; Zhang M
    Molecules; 2022 Dec; 27(23):. PubMed ID: 36500586
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy.
    Yang K; Zhou Y; Guo J; Feng X; Wang X; Wang L; Ma J; Sun W
    Food Chem; 2020 Oct; 326():126896. PubMed ID: 32416422
    [TBL] [Abstract][Full Text] [Related]  

  • 45. 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]  

  • 46. Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds.
    Guo A; Jiang J; True AD; Xiong YL
    J Agric Food Chem; 2021 Feb; 69(4):1308-1317. PubMed ID: 33494593
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins.
    Tong Q; Chen L; Wang W; Zhang Z; Yu X; Ren F
    J Food Sci Technol; 2018 Aug; 55(8):2899-2909. PubMed ID: 30065399
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels.
    Wu M; Xiong YL; Chen J; Tang X; Zhou G
    J Food Sci; 2009; 74(4):E207-17. PubMed ID: 19490326
    [TBL] [Abstract][Full Text] [Related]  

  • 49. ε-Polylysine-mediated enhancement of the structural stability and gelling properties of myofibrillar protein under oxidative stress.
    Ma W; Yuan F; Feng L; Wang J; Sun Y; Cao Y; Huang J
    Int J Biol Macromol; 2022 Nov; 220():1114-1123. PubMed ID: 36030980
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion.
    Cao Y; True AD; Chen J; Xiong YL
    J Agric Food Chem; 2016 Apr; 64(15):3054-61. PubMed ID: 27003685
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Controlled formation of emulsion gels stabilized by salted myofibrillar protein under malondialdehyde (MDA)-induced oxidative stress.
    Zhou F; Sun W; Zhao M
    J Agric Food Chem; 2015 Apr; 63(14):3766-77. PubMed ID: 25749308
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Myofibrillar protein can form a thermo-reversible gel through elaborate deamidation using protein-glutaminase.
    Zhang L; Chen X; Wang Y; Xu X; Zhou P
    J Sci Food Agric; 2023 Apr; 103(6):3118-3128. PubMed ID: 36268675
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins.
    Zhang D; Yang X; Wang Y; Wang B; Wang S; Chang J; Liu S; Wang H
    Food Chem; 2022 Oct; 391():133262. PubMed ID: 35640337
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties.
    Zhang C; Chen L; Teng H
    Food Chem; 2024 Mar; 437(Pt 2):137839. PubMed ID: 37948797
    [TBL] [Abstract][Full Text] [Related]  

  • 55. 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]  

  • 56. Insight into the Mechanism of Porcine Myofibrillar Protein Gel Properties Modulated by κ-Carrageenan.
    Chen Z; Luo C; Wang K; Chen Y; Zhuang X
    Foods; 2023 Mar; 12(7):. PubMed ID: 37048265
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Effect of chitosan on thermal gelling properties of pork myofibrillar protein and its mechanism.
    Zhang H; Li X; Zhang Z; Jiang A; Bai Q
    J Sci Food Agric; 2024 Sep; ():. PubMed ID: 39324370
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus.
    Huang X; Yang H; Lou A; Jiang S; Kang K; Wei Y; Li X; Wu Y; Yu M; Huang Q
    Food Chem; 2024 Nov; 458():140266. PubMed ID: 38964095
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Evaluation of sodium alginate and glucono-delta-lactone levels on the cold-set gelation of porcine myofibrillar proteins at different salt concentrations.
    Hong GP; Chin KB
    Meat Sci; 2010 Jun; 85(2):201-9. PubMed ID: 20374886
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Study on the textural and volatile characteristics of emulsion filled protein gels as influenced by different fat substitutes.
    Mao L; Miao S; Yuan F; Gao Y
    Food Res Int; 2018 Jan; 103():1-7. PubMed ID: 29389594
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 13.