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 *

133 related articles for article (PubMed ID: 33410449)

  • 1. Inert hydrophilic particles enhance the thermal properties and structural resilience of meat protein gels during heating.
    Katz FA; Grossmann L; Gerhards C; Weiss J
    Food Funct; 2021 Jan; 12(2):862-872. PubMed ID: 33410449
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of combined treatment of L-arginine and transglutaminase on the gelation behavior of freeze-damaged myofibrillar protein.
    Cao Y; Han X; Yuan F; Fan X; Liu M; Feng L; Li Z; Huang J
    Food Funct; 2022 Feb; 13(3):1495-1505. PubMed ID: 35060582
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Thermal gelation of meat batters as a function of type and level of fat and protein content.
    Barreto G; Carballo J; Fernández-Martin F; Jiménez Colmenero F
    Z Lebensm Unters Forsch; 1996 Mar; 202(3):211-4. PubMed ID: 8721220
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Terminal temperature dominates the gel quality of chicken meat paste: An emphasis on multiple heating-cooling regimes.
    Zhao Z; Zhang H; Zhao X; Xu X
    Food Chem; 2023 Aug; 418():135997. PubMed ID: 37004316
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments.
    Mitra B; Rinnan Å; Ruiz-Carrascal J
    Food Res Int; 2017 Nov; 101():266-273. PubMed ID: 28941693
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate composites.
    Wannasin D; Ryu J; McClements DJ
    Int J Biol Macromol; 2024 Jun; 270(Pt 1):132069. PubMed ID: 38705333
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Overheating induced structural changes of type I collagen and impaired the protein digestibility.
    Zhang M; Zhao D; Zhu S; Nian Y; Xu X; Zhou G; Li C
    Food Res Int; 2020 Aug; 134():109225. PubMed ID: 32517907
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Engineering processes in meat products and how they influence their biophysical properties.
    Tornberg E
    Meat Sci; 2013 Dec; 95(4):871-8. PubMed ID: 23702340
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Application of a dry heat treatment to enhance the functionality of low-heat nonfat dry milk.
    Sanchez Alan K; Subbiah J; Schmidt KA
    J Dairy Sci; 2019 Feb; 102(2):1096-1107. PubMed ID: 30594376
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy.
    Han Z; Zhang J; Zheng J; Li X; Shao JH
    Food Chem; 2019 May; 280():263-269. PubMed ID: 30642495
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate.
    Wu ZW; Zou XL; Yao PL; Kang ZL; Ma HJ
    Molecules; 2022 Dec; 27(24):. PubMed ID: 36557986
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of gellan gum on functional properties of low-fat chicken meat batters.
    Li K; Liu JY; Fu L; Li WJ; Zhao YY; Bai YH; Kang ZL
    J Texture Stud; 2019 Apr; 50(2):131-138. PubMed ID: 30414321
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of heating rates on the self-assembly behavior and gelling properties of beef myosin.
    Fang T; Han M; Wang Y; Xiang X; Chen L; Yang H; Kang Z; Huang F; Fan X; Han M; Xu X; Zhou G; Ullah N; Feng X
    J Sci Food Agric; 2023 Mar; 103(5):2473-2482. PubMed ID: 36658470
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Proteolysis and gelation of fish proteins under ohmic heating.
    Park JW; Yongsawatdigul J; Kolbe E
    Adv Exp Med Biol; 1998; 434():25-34. PubMed ID: 9598187
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation.
    Peng Y; Horne DS; Lucey JA
    J Dairy Sci; 2010 May; 93(5):1910-7. PubMed ID: 20412904
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels.
    Lantto R; Puolanne E; Kruus K; Buchert J; Autio K
    J Agric Food Chem; 2007 Feb; 55(4):1248-55. PubMed ID: 17243701
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Mechanical and microstructural characteristics of meat doughs, either heated by a continuous process in a radio-frequency field or conventionally in a waterbath.
    van Roon PS; Houben JH; Koolmees PA; van Vliet T; Krol B
    Meat Sci; 1994; 38(1):103-16. PubMed ID: 22059612
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Rapid heating of Alaska pollock and chicken breast myofibrillar proteins as affecting gel rheological properties.
    Liu W; Stevenson CD; Lanier TC
    J Food Sci; 2013 Jul; 78(7):C971-7. PubMed ID: 23646872
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters.
    Barbut S; Youssef MK
    J Food Sci; 2016 Sep; 81(9):C2199-205. PubMed ID: 27527510
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio.
    Scholliers J; Steen L; Fraeye I
    Food Res Int; 2020 Nov; 137():109703. PubMed ID: 33233277
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.