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 *

189 related articles for article (PubMed ID: 32198761)

  • 1. Exceptional colloidal stability of acidified whey protein beverages stabilized by soybean soluble polysaccharide.
    Zamani H; Zamani S; Zhang Z; Abbaspourrad A
    J Food Sci; 2020 Apr; 85(4):989-997. PubMed ID: 32198761
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Designing Whey Protein-Polysaccharide Particles for Colloidal Stability.
    Wagoner T; Vardhanabhuti B; Foegeding EA
    Annu Rev Food Sci Technol; 2016; 7():93-116. PubMed ID: 26934171
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparison on the effect of high-methoxyl pectin or soybean-soluble polysaccharide on the stability of sodium caseinate-stabilized oil/water emulsions.
    Liu J; Verespej E; Alexander M; Corredig M
    J Agric Food Chem; 2007 Jul; 55(15):6270-8. PubMed ID: 17608491
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Addition of pectin and soy soluble polysaccharide affects the particle size distribution of casein suspensions prepared from acidified skim milk.
    Liu J; Nakamura A; Corredig M
    J Agric Food Chem; 2006 Aug; 54(17):6241-6. PubMed ID: 16910714
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage.
    Wijaya W; Harfieyanto RC; Dewettinck K; Patel AR; Van der Meeren P
    Food Funct; 2019 Feb; 10(2):986-996. PubMed ID: 30702738
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Acid emulsions stabilized by soy whey concentrates and soluble soybean polysaccharides: Role of biopolymer interaction strategies on stability against environmental stresses.
    Sebastian Henao Ossa J; Wagner JR; Palazolo GG
    Food Chem; 2023 Oct; 424():136421. PubMed ID: 37236082
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Stabilizing behavior of soy soluble polysaccharide or high methoxyl pectin in soy protein isolate emulsions at low pH.
    Roudsari M; Nakamura A; Smith A; Corredig M
    J Agric Food Chem; 2006 Feb; 54(4):1434-41. PubMed ID: 16478271
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility.
    Zhang Y; Zhang T; Dong C; Zhao R; Zhang X; Wang C
    Food Chem; 2023 Aug; 417():135879. PubMed ID: 36933434
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Utilizing whey protein isolate and polysaccharide complexes to stabilize aerated dairy gels.
    O'Chiu E; Vardhanabhuti B
    J Dairy Sci; 2017 May; 100(5):3404-3412. PubMed ID: 28284696
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems - A review.
    Du Q; Zhou L; Lyu F; Liu J; Ding Y
    Colloids Surf B Biointerfaces; 2022 Feb; 210():112253. PubMed ID: 34883341
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber.
    Chen W; Duizer L; Corredig M; Goff HD
    J Food Sci; 2010 Aug; 75(6):C478-84. PubMed ID: 20722900
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Molecular characterisation of soybean polysaccharides: an approach by size exclusion chromatography, dynamic and static light scattering methods.
    Wang Q; Huang X; Nakamura A; Burchard W; Hallett FR
    Carbohydr Res; 2005 Dec; 340(17):2637-44. PubMed ID: 16199020
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid.
    Zhang Y; Li S; Yang Y; Wang C; Zhang T
    J Dairy Sci; 2022 Apr; 105(4):2963-2977. PubMed ID: 35123781
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Formation of heated whey protein isolate-pectin complexes at pH greater than the isoelectric point with improved emulsification properties.
    Kotchabhakdi A; Vardhanabhuti B
    J Dairy Sci; 2020 Aug; 103(8):6820-6829. PubMed ID: 32475673
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Pea soluble polysaccharides obtained from two enzyme-assisted extraction methods and their application as acidified milk drinks stabilizers.
    Cheng M; Qi JR; Feng JL; Cao J; Wang JM; Yang XQ
    Food Res Int; 2018 Jul; 109():544-551. PubMed ID: 29803482
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Application of whey protein-pectin nano-complex carriers for loading of lactoferrin.
    Raei M; Shahidi F; Farhoodi M; Jafari SM; Rafe A
    Int J Biol Macromol; 2017 Dec; 105(Pt 1):281-291. PubMed ID: 28693995
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of pea protein aggregates on the structure and stability of pea protein/soybean polysaccharide complex emulsions.
    Yin B; Zhang R; Yao P
    Molecules; 2015 Mar; 20(3):5165-83. PubMed ID: 25803397
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of chitosan on the heat stability of whey protein solution as a function of pH.
    Zhao Z; Xiao Q
    J Sci Food Agric; 2017 Mar; 97(5):1576-1581. PubMed ID: 27417448
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Encapsulation of curcumin in soluble soybean polysaccharide-coated gliadin nanoparticles: interaction, stability, antioxidant capacity, and bioaccessibility.
    Guo S; Zhao Y; Luo S; Mu D; Li X; Zhong X; Jiang S; Zheng Z
    J Sci Food Agric; 2022 Sep; 102(12):5121-5131. PubMed ID: 35275410
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Environment-friendly green composites based on soluble soybean polysaccharide: A review.
    Salarbashi D; Bazeli J; Tafaghodi M
    Int J Biol Macromol; 2019 Feb; 122():216-223. PubMed ID: 30342132
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.