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 *

218 related articles for article (PubMed ID: 34399495)

  • 21. New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing.
    Li X; Fan L; Liu Y; Li J
    Crit Rev Food Sci Nutr; 2023; 63(11):1564-1586. PubMed ID: 34407718
    [TBL] [Abstract][Full Text] [Related]  

  • 22. The effect of addition of selected vegetables on the microbiological, textural and flavour profile properties of yoghurts.
    Najgebauer-Lejko D; Tabaszewska M; Grega T
    Acta Sci Pol Technol Aliment; 2015; 14(1):45-53. PubMed ID: 28068019
    [TBL] [Abstract][Full Text] [Related]  

  • 23. State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat.
    Caron E; Van de Walle D; Dewettinck K; Marchesini FH
    Food Res Int; 2024 Sep; 192():114712. PubMed ID: 39147544
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk.
    Nguyen HTH; Afsar S; Day L
    Food Res Int; 2018 Jun; 108():423-429. PubMed ID: 29735076
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Structural characterization and fluidness analysis of lactose/whey protein isolate composite hydrocolloids as printing materials for 3D printing.
    Fan F; Li S; Huang W; Ding J
    Food Res Int; 2022 Feb; 152():110908. PubMed ID: 35181080
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties.
    Hashim MA; Nadtochii LA; Muradova MB; Proskura AV; Alsaleem KA; Hammam ARA
    Foods; 2021 Jul; 10(8):. PubMed ID: 34441539
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Applications of physical and chemical treatments in plant-based gels for food 3D printing.
    Liu Z; Hu X; Lu S; Xu B; Bai C; Ma T; Song Y
    J Food Sci; 2024 Jul; 89(7):3917-3934. PubMed ID: 38829741
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt.
    Ozcan-Yilsay T; Lee WJ; Horne D; Lucey JA
    J Dairy Sci; 2007 Apr; 90(4):1644-52. PubMed ID: 17369204
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt.
    Wu J; Dai T; Lin R; Niu J; Li Z; Chang Z; Jia C; Zou C; Jiang D; Jin M; Huang J; Gao H
    Food Chem; 2023 Dec; 429():136831. PubMed ID: 37480778
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism.
    Li S; Chen G; Shi X; Ma C; Liu F
    Gels; 2022 Mar; 8(4):. PubMed ID: 35448113
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Harnessing the untapped potential of indigenous cow milk in producing set-type yoghurts: case of Thamankaduwa White and Lankan cattle.
    Weerasingha V; Priyashantha H; Ranadheera CS; Prasanna P; Silva P; Vidanarachchi JK
    J Dairy Res; 2022 Nov; 89(4):419-426. PubMed ID: 36384645
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt.
    Khan IT; Nadeem M; Imran M; Khalique A
    Lipids Health Dis; 2020 Apr; 19(1):74. PubMed ID: 32293468
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork.
    Li J; Yue X; Zhang X; Chen B; Han Y; Zhao J; Bai Y
    J Sci Food Agric; 2024 Jul; 104(9):5274-5283. PubMed ID: 38334358
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. Proposal to assess printability of bioinks for extrusion-based bioprinting and evaluation of rheological properties governing bioprintability.
    Paxton N; Smolan W; Böck T; Melchels F; Groll J; Jungst T
    Biofabrication; 2017 Nov; 9(4):044107. PubMed ID: 28930091
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Physico-Chemical, antioxidant activities, textural, and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (Punica granatum L.).
    Bchir B; Bouaziz MA; Blecker C; Attia H
    J Texture Stud; 2020 Jun; 51(3):475-487. PubMed ID: 31785164
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Elaboration of dimensional quality in 3D-printed food: Key factors in process steps.
    Wen Y; Che QT; Wang S; Park HJ; Kim HW
    Compr Rev Food Sci Food Saf; 2024 Jan; 23(1):e13267. PubMed ID: 38284586
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox-Merz rule.
    Eroglu A; Bayrambaş K; Eroglu Z; Toker OS; Yilmaz MT; Karaman S; Dogan M
    Food Sci Technol Int; 2016 Jan; 22(1):31-46. PubMed ID: 25614154
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Structure and physical properties of yogurt gels: effect of inoculation rate and incubation temperature.
    Lee WJ; Lucey JA
    J Dairy Sci; 2004 Oct; 87(10):3153-64. PubMed ID: 15377593
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.