BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

196 related articles for article (PubMed ID: 33503534)

  • 1. Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure.
    Hu ZZ; Sha XM; Huang T; Zhang L; Wang GY; Tu ZC
    Food Chem; 2021 Jun; 348():129093. PubMed ID: 33503534
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of γ-polyglutamic acid on the gelling properties and non-covalent interactions of fish gelatin.
    Hu ZZ; Sha XM; Ye YH; Xiao WR; Tu ZC
    J Texture Stud; 2020 Jun; 51(3):511-520. PubMed ID: 31714599
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis.
    Su K; Sun W; Li Z; Huang T; Lou Q; Zhan S
    Foods; 2023 Aug; 12(16):. PubMed ID: 37628026
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin.
    Huang T; Zhao H; Fang Y; Lu J; Yang W; Qiao Z; Lou Q; Xu D; Zhang J
    J Texture Stud; 2019 Oct; 50(5):400-409. PubMed ID: 31063585
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparative investigations of various modification methods on the gelling, rheological properties and mechanism of fish gelatin.
    Wang C; Su K; Sun W; Huang T; Lou Q; Zhan S
    Food Chem; 2023 Nov; 426():136632. PubMed ID: 37336099
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid.
    Xie H; Sha XM; Yuan P; Li JL; Hu ZZ; Tu ZC
    Front Nutr; 2024; 11():1343394. PubMed ID: 38571750
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure.
    Huang T; Tu ZC; Wang H; Shangguan X; Zhang L; Zhang NH; Bansal N
    Carbohydr Polym; 2017 Jan; 156():294-302. PubMed ID: 27842826
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effect of microbial transglutaminase on gel properties and film characteristics of gelatin from lizardfish (Saurida spp.) scales.
    Wangtueai S; Noomhorm A; Regenstein JM
    J Food Sci; 2010; 75(9):C731-9. PubMed ID: 21535584
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Ultrasonic-assisted glycosylation with κ-carrageenan on the functional and structural properties of fish gelatin.
    Ding K; Geng H; Guo W; Sun W; Zhan S; Lou Q; Huang T
    J Sci Food Agric; 2023 Aug; 103(11):5322-5331. PubMed ID: 37016806
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin-pectin coacervate.
    Huang T; Tu ZC; Shangguan X; Wang H; Zhang N; Zhang L; Sha X
    J Sci Food Agric; 2018 Feb; 98(3):1024-1032. PubMed ID: 28718883
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The gelling properties of fish gelatin as improved by ultrasound-assisted phosphorylation.
    Wang Y; Cui Q; Wang X; Wu C; Xu X; Dong X; Pan J
    Food Chem; 2024 Aug; 449():139214. PubMed ID: 38581790
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin.
    Sow LC; Kong K; Yang H
    J Food Sci; 2018 May; 83(5):1280-1291. PubMed ID: 29660829
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods.
    Huang T; Tu ZC; Wang H; Liu W; Zhang L; Zhang Y; ShangGuan XC
    J Food Sci Technol; 2017 Apr; 54(5):1256-1265. PubMed ID: 28416876
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology.
    Huang T; Tu Z; Shangguan X; Wang H; Zhang L; Bansal N
    Food Chem; 2021 May; 343():128413. PubMed ID: 33268178
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Casein-hempseed protein complex via cross-link catalyzed by transglutaminase for improving structural, rheological, emulsifying and gelation properties.
    Zhou X; Zheng Y; Zhong Y; Wang D; Deng Y
    Food Chem; 2022 Jul; 383():132366. PubMed ID: 35182871
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures.
    Shahsavani Mojarrad L; Rafe A; Sadeghian A; Niazmand R
    J Texture Stud; 2017 Dec; 48(6):624-632. PubMed ID: 28557021
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Enzymatically cross-linked tilapia gelatin hydrogels: physical, chemical, and hybrid networks.
    Bode F; da Silva MA; Drake AF; Ross-Murphy SB; Dreiss CA
    Biomacromolecules; 2011 Oct; 12(10):3741-52. PubMed ID: 21819136
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of poly-γ-glutamic acid on hydration and structure of wheat gluten.
    Xie X; Wu X; Shen Y; Song M; Xu C; Zhang B; Aziz U; Xu X
    J Food Sci; 2020 Oct; 85(10):3214-3219. PubMed ID: 32857865
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.