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 *

113 related articles for article (PubMed ID: 34438296)

  • 1. Characterization of the effect of dry-heat treatment on the gelation of alkaline dried egg whites using dynamic viscoelastic measurement and ultrasound spectroscopy.
    Yuno-Ohta N; Saito H; Onda T; Handa A
    Colloids Surf B Biointerfaces; 2021 Dec; 208():112051. PubMed ID: 34438296
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Correlation of the protein structure and gelling properties in dried egg white products.
    Handa A; Hayashi K; Shidara H; Kuroda N
    J Agric Food Chem; 2001 Aug; 49(8):3957-64. PubMed ID: 11513695
    [TBL] [Abstract][Full Text] [Related]  

  • 3. alpha-Casein improves the gel properties of dried egg white.
    Matsudomi N; Kanda Y; Moriwaki H
    J Agric Food Chem; 2003 Nov; 51(24):7140-5. PubMed ID: 14611185
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Functional improvements in dried egg white through the Maillard reaction.
    Handa A; Kuroda N
    J Agric Food Chem; 1999 May; 47(5):1845-50. PubMed ID: 10552460
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Improvement of gel properties of dried egg white by modification with galactomannan through the Maillard reaction.
    Matsudomi N; Nakano K; Soma A; Ochi A
    J Agric Food Chem; 2002 Jul; 50(14):4113-8. PubMed ID: 12083893
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Heat-induced gels of egg white/ovalbumins from five avian species: thermal aggregation, molecular forces involved, and rheological properties.
    Sun Y; Hayakawa S
    J Agric Food Chem; 2002 Mar; 50(6):1636-42. PubMed ID: 11879049
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of salt and heat treatment on the physicochemical properties, microstructure, secondary structure, and simulated in vitro gastrointestinal digestion of duck egg white.
    Gao X; Guo W; Wu N; Yao Y; Du H; Xu M; Zhao Y; Tu Y
    J Sci Food Agric; 2021 Nov; 101(14):6093-6103. PubMed ID: 33904600
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Determination of heat-set gelation capacity of a quinoa protein isolate (Chenopodium quinoa) by dynamic oscillatory rheological analysis.
    Kaspchak E; Oliveira MAS; Simas FF; Franco CRC; Silveira JLM; Mafra MR; Igarashi-Mafra L
    Food Chem; 2017 Oct; 232():263-271. PubMed ID: 28490074
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction.
    Wen-Qiong W; Pei-Pei Y; Ji-Yang Z; Zhi-Hang G
    J Food Sci; 2021 Apr; 86(4):1228-1242. PubMed ID: 33650110
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts.
    Hovjecki M; Miloradovic Z; Rac V; Pudja P; Miocinovic J
    J Texture Stud; 2020 Aug; 51(4):680-687. PubMed ID: 32281111
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Anodic Oxidative Modification of Egg White for Heat Treatment.
    Takahashi M; Handa A; Yamaguchi Y; Kodama R; Chiba K
    J Agric Food Chem; 2016 Aug; 64(34):6503-7. PubMed ID: 27518910
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of partially demineralized milk proteins on rheological properties and microstructure of acid gels.
    Meletharayil GH; Patel HA; Metzger LE; Marella C; Huppertz T
    J Dairy Sci; 2018 Mar; 101(3):1864-1871. PubMed ID: 29331472
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels.
    Cheng Y; Wang J; Chi Y; Ma Z; Geng X; Chi Y
    J Sci Food Agric; 2021 Jan; 101(2):433-440. PubMed ID: 32648587
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Rheological, structural and physicochemical characteristics of heat-induced egg albumin/sesbania gum mixed gels.
    Li R; Cheng Y; Tang N; Wu L; Nirasawa S; Jia X; Cao W
    Int J Biol Macromol; 2020 Nov; 163():87-95. PubMed ID: 32599246
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Role of the heat-induced whey protein/kappa-casein complexes in the formation of acid milk gels: a kinetic study using rheology and confocal microscopy.
    Guyomarc'h F; Jemin M; Le Tilly V; Madec MN; Famelart MH
    J Agric Food Chem; 2009 Jul; 57(13):5910-7. PubMed ID: 19534462
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Acid gelation in heated and unheated milks: interactions between serum protein complexes and the surfaces of casein micelles.
    Donato L; Alexander M; Dalgleish DG
    J Agric Food Chem; 2007 May; 55(10):4160-8. PubMed ID: 17439142
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties.
    Nau F; Nyemb-Diop K; Lechevalier V; Floury J; Serrière C; Stroebinger N; Boucher T; Guérin-Dubiard C; Ferrua MJ; Dupont D; Rutherfurd SM
    Food Chem; 2019 May; 280():210-220. PubMed ID: 30642489
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Controlled proteolysis and the properties of milk gels.
    Li J; Dalgleish DG
    J Agric Food Chem; 2006 Jun; 54(13):4687-95. PubMed ID: 16787016
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Fabrication and characterization of lentil protein gels from fibrillar aggregates and the gelling mechanism study.
    Jo YJ; Huang W; Chen L
    Food Funct; 2020 Nov; 11(11):10114-10125. PubMed ID: 33140804
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.