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)

  • 21. Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese.
    Brighenti M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
    J Dairy Sci; 2018 Aug; 101(8):6762-6775. PubMed ID: 29753471
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects of heating rate and pH on fracture and water-holding properties of globular protein gels as explained by micro-phase separation.
    Leksrisompong PN; Lanier TC; Foegeding EA
    J Food Sci; 2012 Feb; 77(2):E60-7. PubMed ID: 22250989
    [TBL] [Abstract][Full Text] [Related]  

  • 23. How micro-phase separation alters the heating rate effects on globular protein gelation.
    Leksrisompong PN; Foegeding EA
    J Food Sci; 2011 Apr; 76(3):E318-27. PubMed ID: 21535832
    [TBL] [Abstract][Full Text] [Related]  

  • 24. RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: IV. Contribution of Native Tropomyosin and Actin in Myosin B to Rheological Properties of Heat Set Minced-Meat Gel.
    Nakayama T; Sato Y
    J Texture Stud; 1971 Dec; 2(4):475-488. PubMed ID: 28370123
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effects of shape and size of agar gels on heating uniformity during pulsed microwave treatment.
    Soto-Reyes N; Temis-Pérez AL; López-Malo A; Rojas-Laguna R; Sosa-Morales ME
    J Food Sci; 2015 May; 80(5):E1021-5. PubMed ID: 25827444
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo-reversible or Thermo-irreversible Curdlan Gels.
    Jiang S; Cao CA; Xia XF; Liu Q; Kong BH
    J Food Sci; 2019 May; 84(5):1068-1077. PubMed ID: 30990884
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels.
    Zhao Y; Zhou G; Zhang W
    Carbohydr Polym; 2019 Apr; 209():276-281. PubMed ID: 30732809
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Rheological characteristics and morphology of dialdehyde starch/meat composites during heating.
    Chiang PY; Li JY; Chen ML
    J Food Sci; 2009 Mar; 74(2):E112-9. PubMed ID: 19323739
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Capillary pressure as related to water holding in polyacrylamide and chicken protein gels.
    Stevenson CD; Dykstra MJ; Lanier TC
    J Food Sci; 2013 Feb; 78(2):C145-51. PubMed ID: 23330686
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel.
    Wang L; Wang X; Ma J; Yang K; Feng X; You X; Wang S; Zhang Y; Xiong G; Wang L; Sun W
    Food Chem; 2021 May; 343():128557. PubMed ID: 33199125
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) relative effects of heat and oxidants.
    Promeyrat A; Daudin JD; Gatellier P
    Food Chem; 2013 May; 138(1):581-9. PubMed ID: 23265527
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel.
    Wu M; Wang J; Hu J; Li Z; Liu R; Liu Y; Cao Y; Ge Q; Yu H
    J Sci Food Agric; 2020 Jan; 100(1):258-267. PubMed ID: 31512250
    [TBL] [Abstract][Full Text] [Related]  

  • 33. GC/MS detection of central nervous tissue as specified BSE risk material in meat products and meat and bone meals: thermal stability of markers in comparison with immunochemistry and RT-PCR.
    Lücker E; Biedermann W; Alter T; Hensel A
    Anal Bioanal Chem; 2010 Sep; 398(2):963-72. PubMed ID: 20625886
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and 1H NMR relaxometry study.
    Wu Z; Bertram HC; Böcker U; Ofstad R; Kohler A
    J Agric Food Chem; 2007 May; 55(10):3990-7. PubMed ID: 17451251
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Influences of end-point heating temperature on the quality attributes of chicken meat.
    Chumngoen W; Chen CF; Chen HY; Tan FJ
    Br Poult Sci; 2016 Dec; 57(6):740-750. PubMed ID: 27744716
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field.
    Wang X; Xia M; Zhou Y; Wang L; Feng X; Yang K; Ma J; Li Z; Wang L; Sun W
    Food Chem; 2020 Aug; 321():126728. PubMed ID: 32259736
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them.
    Salcedo-Sandoval L; Cofrades S; Ruiz-Capillas C; Matalanis A; McClements DJ; Decker EA; Jiménez-Colmenero F
    Food Chem; 2015 Oct; 184():207-13. PubMed ID: 25872446
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of ohmic treatment on quality characteristic of meat: a review.
    Yildiz-Turp G; Sengun IY; Kendirci P; Icier F
    Meat Sci; 2013 Mar; 93(3):441-8. PubMed ID: 23273448
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Characterization of myofibrillar adenosine triphosphatase activity and liberation of actin from myofibrils upon heating chicken breast meat.
    Matsuishi M; Eda Y; Saito E; Yamamoto S; Kanamori K; Goto Y; Kobayashi Y; Okitani A
    Anim Sci J; 2018 Mar; 89(3):597-605. PubMed ID: 29214693
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Yogurt made from milk heated at different pH values.
    Ozcan T; Horne DS; Lucey JA
    J Dairy Sci; 2015 Oct; 98(10):6749-58. PubMed ID: 26233452
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.