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 *

158 related articles for article (PubMed ID: 32572982)

  • 21. Investigation of sweet potato starch as a structural enhancer for three-dimensional printing of Scomberomorus niphonius surimi.
    Dong X; Huang Y; Pan Y; Wang K; Prakash S; Zhu B
    J Texture Stud; 2019 Aug; 50(4):316-324. PubMed ID: 30847926
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix).
    Ma Y; Xiong S; You J; Hu Y; Huang Q; Yin T
    Food Chem; 2018 Apr; 245():557-563. PubMed ID: 29287409
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Enhancement of the Gelation Properties of Surimi from Yellowtail Seabream (Parargyrops edita, Sparidae) with Chinese Oak Silkworm Pupa, Antheraea pernyi.
    Zhu J; Fan D; Zhao J; Zhang H; Huang J; Zhou W; Zhang W; Chen W
    J Food Sci; 2016 Feb; 81(2):E396-403. PubMed ID: 26709730
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates.
    Chanarat S; Benjakul S
    Food Chem; 2013 Jan; 136(2):929-37. PubMed ID: 23122146
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products.
    Tan Y; Gao H; Chang SKC; Bechtel PJ; Mahmoud BSM
    Food Chem; 2019 Jan; 272():133-140. PubMed ID: 30309523
    [TBL] [Abstract][Full Text] [Related]  

  • 26. The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi.
    Mi H; Wang C; Su Q; Li X; Yi S; Li J
    J Texture Stud; 2019 Dec; 50(6):571-581. PubMed ID: 31286513
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Uncovering quality changes of surimi-sol based products subjected to freeze-thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties.
    Yan S; Du Z; Liu C; Yu D; Zhu Z; Xu J; Xia W; Xu Y
    Food Chem; 2024 Sep; 451():139456. PubMed ID: 38670022
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Synergistic Gelation Effects in Surimi Mixtures Composed of Nemipterus virgatus and Hypophthalmichtys molitrix.
    Yi S; Huo Y; Qiao C; Wang W; Li X
    J Food Sci; 2019 Dec; 84(12):3634-3641. PubMed ID: 31777960
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins.
    Hunt A; Park JW; Handa A
    J Food Sci; 2009; 74(9):C683-92. PubMed ID: 20492101
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Contribution of sarcoplasmic proteins to myofibrillar proteins gelation.
    Jafarpour A; Gorczyca EM
    J Food Sci; 2012 Feb; 77(2):R73-81. PubMed ID: 22224956
    [TBL] [Abstract][Full Text] [Related]  

  • 31. High-intensity ultrasound improves threadfin bream surimi gelation at low NaCl contents.
    Tang L; Yongsawatdigul J
    J Food Sci; 2021 Mar; 86(3):842-851. PubMed ID: 33586792
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Threadfin bream surimi gel containing squid fin protein hydrolysate: Textural properties, acceptability, and volatile profile.
    Singh A; Hong H; Benjakul S
    J Food Sci; 2022 Jun; 87(6):2337-2349. PubMed ID: 35593270
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effects of brown seaweed polyphenols, α-tocopherol, and ascorbic acid on protein oxidation and textural properties of fish mince (Pagrosomus major) during frozen storage.
    Wang T; Li Z; Yuan F; Lin H; Pavase TR
    J Sci Food Agric; 2017 Mar; 97(4):1102-1107. PubMed ID: 27282659
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of lipid on surimi gelation properties of the three major Chinese carp.
    Lin WL; Han YX; Liu FF; Huang H; Li LH; Yang SL; Yang XQ; Wu YY
    J Sci Food Agric; 2020 Oct; 100(13):4671-4677. PubMed ID: 32253757
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract.
    Pourashouri P; Shabanpour B; Kordjazi M; Jamshidi A
    J Sci Food Agric; 2020 Sep; 100(12):4474-4482. PubMed ID: 32399983
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Gelation and vibrational spectroscopy of tropical surimi induced by ascorbic acid and hydrogen peroxide.
    Pao D; Thumanu K; Yongsawatdigul J
    J Food Sci; 2021 Mar; 86(3):881-891. PubMed ID: 33598951
    [TBL] [Abstract][Full Text] [Related]  

  • 37. γ-PGA and MTGase improve the formation of ε-(γ-glutamyl) lysine cross-links within hairtail (Trichiurus haumela) surimi protein.
    Hu Y; Shao Y; Wu C; Yuan C; Ishimura G; Liu W; Chen S
    Food Chem; 2018 Mar; 242():330-337. PubMed ID: 29037697
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of rainbow trout (Oncorhynchus mykiss) plasma protein on the gelation of Alaska pollock (Theragra chalcogramma) Surimi.
    Li DK; Lin H; Kim SM
    J Food Sci; 2008 May; 73(4):C227-34. PubMed ID: 18460115
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Effects of high-intensity ultrasound on physicochemical and gel properties of myofibrillar proteins from the bay scallop (Argopecten irradians).
    Liu B; Wu Y; Liang QY; Zheng H
    Ultrason Sonochem; 2024 Jul; 107():106935. PubMed ID: 38850642
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish (Channa argus): The role of protein oxidation.
    Yan D; Xu W; Yu Q; You J; Gao R; Bao Y
    Food Chem; 2024 Aug; 450():139269. PubMed ID: 38613961
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.