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 *

270 related articles for article (PubMed ID: 32789860)

  • 21. Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification.
    Liu Q; Liu Y; Huang H; Xiong M; Yang Y; Lin C; Yang F; Xie Y; Yuan Y
    Ultrason Sonochem; 2023 Nov; 100():106638. PubMed ID: 37826892
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effect of ultrasound on the glycosylation reaction of pea protein isolate-arabinose: Structure and emulsifying properties.
    Chen X; Dai Y; Huang Z; Zhao L; Du J; Li W; Yu D
    Ultrason Sonochem; 2022 Sep; 89():106157. PubMed ID: 36088895
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion.
    Zhao Q; Xie T; Hong X; Zhou Y; Fan L; Liu Y; Li J
    Food Chem; 2022 Jan; 368():130848. PubMed ID: 34479088
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties.
    Chen J; Zhang X; Xue S; Xu X
    Int J Biol Macromol; 2020 Nov; 163():1768-1779. PubMed ID: 32961191
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Improvement of emulsifying properties of oat protein isolate-dextran conjugates by glycation.
    Zhang B; Guo X; Zhu K; Peng W; Zhou H
    Carbohydr Polym; 2015; 127():168-75. PubMed ID: 25965470
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment.
    Zhang W; Liu C; Zhao J; Ma T; He Z; Huang M; Wang Y
    Food Chem; 2021 Oct; 358():129862. PubMed ID: 33940296
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates.
    Li R; Wang X; Liu J; Cui Q; Wang X; Chen S; Jiang L
    J Agric Food Chem; 2019 Apr; 67(14):4089-4097. PubMed ID: 30883123
    [TBL] [Abstract][Full Text] [Related]  

  • 28. A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability.
    Zhi Z; Yan L; Li H; Dewettinck K; Van der Meeren P; Liu R; Van Bockstaele F
    Food Chem; 2022 Jun; 380():131832. PubMed ID: 35144133
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Synergistic stabilization of high internal phase Pickering emulsions by peanut isolate proteins and cellulose nanocrystals for β-carotene encapsulation.
    Nie C; Liu B; Tan Y; Wu P; Niu Y; Fan G; Wang J
    Int J Biol Macromol; 2024 May; 267(Pt 1):131196. PubMed ID: 38574915
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing.
    Chen J; Zeng X; Chai J; Zhou G; Xu X
    Ultrason Sonochem; 2023 May; 95():106397. PubMed ID: 37044021
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Heating-Aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-Linking, and Emulsifying Properties.
    Wang Q; Jin Y; Xiong YL
    J Agric Food Chem; 2018 Oct; 66(41):10827-10834. PubMed ID: 30247902
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Characterization and analysis of an oil-in-water emulsion stabilized by rapeseed protein isolate under pH and ionic stress.
    Wu J; Xu F; Wu Y; Xiong W; Pan M; Zhang N; Zhou Q; Wang S; Ju X; Wang L
    J Sci Food Agric; 2020 Oct; 100(13):4734-4744. PubMed ID: 32458440
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Revealing the synergistic effect of hydration and pulsed ultrasound on the emulsifying properties of silkworm pupa protein and its stabilized emulsion.
    Han L; Tang C; Ma Y; Liu X; Jiang Y; Jiang H; Min D
    J Sci Food Agric; 2024 Jul; 104(9):5407-5418. PubMed ID: 38345737
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein-prepared oil-in-water emulsions.
    Guan H; Diao X; Liu D; Han J; Kong B; Liu D; Gao C; Zhang L
    J Sci Food Agric; 2020 Aug; 100(10):3910-3919. PubMed ID: 32342985
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions.
    Cao Y; Li Z; Fan X; Liu M; Han X; Huang J; Xiong YL
    Food Funct; 2022 Feb; 13(3):1336-1347. PubMed ID: 35040853
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Soy protein isolate-catechin complexes conjugated by pre-heating treatment for enhancing emulsifying properties: Molecular structures and binding mechanisms.
    Zhao J; Yuan H; Chen Y; Fang X; Li Y; Yao H; Li W
    Int J Biol Macromol; 2024 May; 267(Pt 2):131157. PubMed ID: 38552684
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Interfacial and emulsifying properties of lentil protein isolate.
    Joshi M; Adhikari B; Aldred P; Panozzo JF; Kasapis S; Barrow CJ
    Food Chem; 2012 Oct; 134(3):1343-53. PubMed ID: 25005952
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Lentil protein isolate (Lens culinaris) subjected to ultrasound treatment combined or not with heat-treatment: structural characterization and ability to stabilize high internal phase emulsions.
    Maria Medeiros Theóphilo Galvão A; Lamy Rasera M; de Figueiredo Furtado G; Grossi Bovi Karatay G; M Tavares G; Dupas Hubinger M
    Food Res Int; 2024 May; 183():114212. PubMed ID: 38760140
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of protein and oil volume concentrations on emulsifying properties of acorn protein isolate.
    Aziz A; Khan NM; Ali F; Khan ZU; Ahmad S; Jan AK; Rehman N; Muhammad N
    Food Chem; 2020 Sep; 324():126894. PubMed ID: 32361094
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 14.