BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

159 related articles for article (PubMed ID: 32327788)

  • 1. Faba bean protein in reduced fat/cholesterol mayonnaise: extraction and physico-chemical modification process.
    Ouraji M; Alimi M; Motamedzadegan A; Shokoohi S
    J Food Sci Technol; 2020 May; 57(5):1774-1785. PubMed ID: 32327788
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate.
    Rahbari M; Aalami M; Kashaninejad M; Maghsoudlou Y; Aghdaei SS
    J Food Sci Technol; 2015 Jun; 52(6):3383-93. PubMed ID: 26028719
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage.
    Fernandes SS; Mellado MLMS
    J Food Sci; 2018 Jan; 83(1):74-83. PubMed ID: 29165817
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise.
    Karshenas M; Goli M; Zamindar N
    Food Sci Technol Int; 2019 Dec; 25(8):633-641. PubMed ID: 31155956
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk.
    Jia J; Tian L; Song Q; Liu X; Rubert J; Li M; Duan X
    Food Chem; 2023 Jul; 415():135789. PubMed ID: 36870213
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures.
    Wang W; Hu C; Sun H; Zhao J; Xu C; Ma Y; Ma J; Jiang L; Hou J
    Foods; 2022 Jul; 11(15):. PubMed ID: 35892786
    [TBL] [Abstract][Full Text] [Related]  

  • 8. High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes.
    Martínez-Velasco A; Lobato-Calleros C; Hernández-Rodríguez BE; Román-Guerrero A; Alvarez-Ramirez J; Vernon-Carter EJ
    Ultrason Sonochem; 2018 Jun; 44():97-105. PubMed ID: 29680632
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation.
    Rahmati K; Mazaheri Tehrani M; Daneshvar K
    J Food Sci Technol; 2014 Nov; 51(11):3341-7. PubMed ID: 26396329
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Development of a Clean Label Mayonnaise Using Fruit Flour.
    Vieira MR; Simões S; Carrera-Sánchez C; Raymundo A
    Foods; 2023 May; 12(11):. PubMed ID: 37297356
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts.
    Akcicek A; Karasu S; Bozkurt F; Kayacan S
    ACS Omega; 2022 Aug; 7(30):26316-26327. PubMed ID: 35936406
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of genotype on the physicochemical and functional attributes of faba bean (
    Singhal A; Stone AK; Vandenberg A; Tyler R; Nickerson MT
    Food Sci Biotechnol; 2016; 25(6):1513-1522. PubMed ID: 30263439
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Challenges and approaches for production of a healthy and functional mayonnaise sauce.
    Mirzanajafi-Zanjani M; Yousefi M; Ehsani A
    Food Sci Nutr; 2019 Aug; 7(8):2471-2484. PubMed ID: 31428335
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein.
    Alavi F; Chen L; Emam-Djomeh Z
    Food Chem; 2021 Aug; 354():129494. PubMed ID: 33743450
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Preparation of octenyl succinylated kappa-carrageenan; reaction optimization, characterization, and application in low-fat vegan mayonnaise.
    Pourramezan H; Labbafi M; Khodaiyan F; Mousavi M; Gharaghani M; Saadatvand M; Mahmoudi A
    Int J Biol Macromol; 2022 Dec; 223(Pt A):882-898. PubMed ID: 36309236
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of an Edible Oil-Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise.
    Hsu HI; Lee TA; Wang MF; Li PH; Ho JH
    Molecules; 2022 Aug; 27(15):. PubMed ID: 35956940
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise.
    Mirsadeghi Darabi D; Ariaii P; Safari R; Ahmadi M
    Food Sci Nutr; 2022 Jan; 10(1):253-263. PubMed ID: 35035926
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Structuring colloidal oat and faba bean protein particles via enzymatic modification.
    Nivala O; Mäkinen OE; Kruus K; Nordlund E; Ercili-Cura D
    Food Chem; 2017 Sep; 231():87-95. PubMed ID: 28450027
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Foaming with Starch: Exploring Faba Bean
    Ramos-Figueroa JS; Tse TJ; Shen J; Purdy SK; Kim JK; Kim YJ; Han BK; Hong JY; Shim YY; Reaney MJT
    Foods; 2023 Sep; 12(18):. PubMed ID: 37761100
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise.
    Ho JH; Lee TA; Namai N; Sakai S; Lou SS; Handa A; Lin WT
    Foods; 2022 May; 11(10):. PubMed ID: 35626996
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.