BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

198 related articles for article (PubMed ID: 32151100)

  • 1. Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk.
    Giarratano M; Duffuler P; Chamberland J; Brisson G; House JD; Pouliot Y; Doyen A
    Molecules; 2020 Mar; 25(5):. PubMed ID: 32151100
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The use of high hydrostatic pressure to generate folate-enriched extracts from the granule fraction of hen's egg yolk.
    Naderi N; Doyen A; House JD; Pouliot Y
    Food Chem; 2017 Oct; 232():253-262. PubMed ID: 28490073
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of high-hydrostatic pressure on the digestibility of egg yolk and granule.
    Ben-Fadhel Y; Perreault V; Marciniak A; Gaillard R; Pouliot Y; Brisson G; Doyen A
    J Food Sci; 2024 May; 89(5):2803-2813. PubMed ID: 38551196
    [TBL] [Abstract][Full Text] [Related]  

  • 4. High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions.
    Duffuler P; Giarratano M; Naderi N; Suwal S; Marciniak A; Perreault V; Offret C; Brisson G; House JD; Pouliot Y; Doyen A
    Food Chem; 2020 Aug; 321():126696. PubMed ID: 32247184
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of Freezing, Thermal Pasteurization, and Hydrostatic Pressure on Fractionation and Folate Recovery in Egg Yolk.
    Naderi N; Pouliot Y; House JD; Doyen A
    J Agric Food Chem; 2017 Sep; 65(35):7774-7780. PubMed ID: 28796944
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of chitosan on the emulsifying properties of egg yolk hydrolysates: study on creaming, thermal and oxidative stability.
    Chang C; Gao Y; Su Y; Gu L; Li J; Yang Y
    J Sci Food Agric; 2021 Aug; 101(11):4691-4698. PubMed ID: 33537985
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction.
    Chalamaiah M; Esparza Y; Hong H; Temelli F; Wu J
    Food Chem; 2018 Dec; 268():369-377. PubMed ID: 30064771
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Egg yolk: structures, functionalities and processes.
    Anton M
    J Sci Food Agric; 2013 Sep; 93(12):2871-80. PubMed ID: 23716191
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Role of polysaccharide conjugation in physicochemical and emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides.
    Cui Y; Li X; Lu M; Liu X; Duan X
    Food Funct; 2019 Apr; 10(4):1808-1815. PubMed ID: 30882809
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise.
    Motta-Romero H; Zhang Z; Tien Nguyen A; Schlegel V; Zhang Y
    J Food Sci; 2017 Jul; 82(7):1588-1593. PubMed ID: 28556199
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Structuring and functionalization of dispersions containing egg yolk, plasma and granules induced by mechanical treatments.
    Sirvente H; Beaumal V; Gaillard C; Bialek L; Hamm D; Anton M
    J Agric Food Chem; 2007 Nov; 55(23):9537-44. PubMed ID: 17941695
    [TBL] [Abstract][Full Text] [Related]  

  • 12. A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts.
    Ko KY; Nam KC; Jo C; Lee EJ; Ahn DU
    Poult Sci; 2011 May; 90(5):1096-104. PubMed ID: 21489960
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.
    Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
    J Dairy Sci; 2015 Oct; 98(10):6713-26. PubMed ID: 26277316
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Egg yolk protein and egg yolk phosvitin inhibit calcium, magnesium, and iron absorptions in rats.
    Ishikawa SI; Tamaki S; Arihara K; Itoh M
    J Food Sci; 2007 Aug; 72(6):S412-9. PubMed ID: 17995699
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The partitioning of emulsifiers in o/w emulsions: a comparative study of SANS, ultrafiltration and dialysis.
    Oehlke K; Garamus VM; Heins A; Stöckmann H; Schwarz K
    J Colloid Interface Sci; 2008 Jun; 322(1):294-303. PubMed ID: 18359038
    [TBL] [Abstract][Full Text] [Related]  

  • 16. High-pressure induced physicochemical and functional modifications of low-density lipoproteins from hen egg yolk.
    Speroni F; Puppo MC; Chapleau N; de Lamballerie M; Castellani O; Añón MC; Anton M
    J Agric Food Chem; 2005 Jul; 53(14):5719-25. PubMed ID: 15998139
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions.
    Xu L; Gu L; Su Y; Chang C; Dong S; Tang X; Yang Y; Li J
    Carbohydr Polym; 2020 Nov; 247():116726. PubMed ID: 32829848
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus Part 1: technological properties of incubated egg yolk.
    Buxmann W; Bindrich U; Heinz V; Knorr D; Franke K
    Colloids Surf B Biointerfaces; 2010 Mar; 76(1):186-91. PubMed ID: 19931433
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Thermal-aided phosvitin extraction from egg yolk.
    Ren J; Wu J
    J Sci Food Agric; 2015 Oct; 95(13):2595-600. PubMed ID: 25565664
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system.
    Khan NM; Mu TH; Ali F; Arogundade LA; Khan ZU; Zhang M; Ahmad S; Sun HN
    Food Chem; 2015 Feb; 169():448-54. PubMed ID: 25236250
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.