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 *

161 related articles for article (PubMed ID: 34537616)

  • 1. Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten.
    Peng J; Zhu KX; Guo XN; Zhou HM
    Food Chem; 2022 Mar; 371():131102. PubMed ID: 34537616
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles.
    Guo XN; Gao F; Zhu KX
    Food Chem; 2020 Nov; 330():127319. PubMed ID: 32569936
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Heat-induced interaction between egg white protein and wheat gluten.
    Luo Y; Li M; Zhu KX; Guo XN; Peng W; Zhou HM
    Food Chem; 2016 Apr; 197(Pt A):699-708. PubMed ID: 26617006
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Impact of casein and egg white proteins on the structure of wheat gluten-based protein-rich food.
    Wouters AG; Rombouts I; Lagrain B; Delcour JA
    J Sci Food Agric; 2016 Feb; 96(3):757-63. PubMed ID: 25704643
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of alkali on protein polymerization and textural characteristics of textured wheat protein.
    Li T; Guo XN; Zhu KX; Zhou HM
    Food Chem; 2018 Jan; 239():579-587. PubMed ID: 28873608
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues.
    Samard S; Gu BY; Ryu GH
    J Sci Food Agric; 2019 Aug; 99(11):4922-4931. PubMed ID: 30950073
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Preparation and properties of high-soluble wheat gluten protein-based meat analogues.
    Sun Y; Dong M; Bai J; Liu X; Yang X; Duan X
    J Sci Food Agric; 2024 Jan; 104(1):42-50. PubMed ID: 37574760
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure.
    Peng Y; Zhao D; Li M; Wen X; Ni Y
    Molecules; 2023 Nov; 28(21):. PubMed ID: 37959850
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives.
    Wang K; Li C; Wang B; Yang W; Luo S; Zhao Y; Jiang S; Mu D; Zheng Z
    J Sci Food Agric; 2017 Dec; 97(15):5131-5138. PubMed ID: 28429501
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Extrusion of wheat gluten-peanut oil complexes and their rheological characteristics.
    Chen Y; Liang Y; Liu H; Wang X; Wang J
    Food Chem; 2021 Dec; 364():130435. PubMed ID: 34175619
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of extrusion temperature on the protein aggregation of wheat gluten with the addition of peanut oil during extrusion.
    Chen Y; Liang Y; Jia F; Chen D; Zhang X; Wang Q; Wang J
    Int J Biol Macromol; 2021 Jan; 166():1377-1386. PubMed ID: 33161084
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat gluten.
    Lambrecht MA; Rombouts I; De Ketelaere B; Delcour JA
    Food Chem; 2017 Apr; 221():1158-1167. PubMed ID: 27979074
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein.
    Bao Q; Yan J; Ma S
    Int J Biol Macromol; 2023 Dec; 253(Pt 7):127164. PubMed ID: 37778582
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system.
    Chen SX; Ni ZJ; Thakur K; Wang S; Zhang JG; Shang YF; Wei ZJ
    Food Chem; 2021 Sep; 355():129500. PubMed ID: 33780794
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion.
    Hou Y; Xia S; Ma C; Xue C; Jiang X
    Food Res Int; 2023 Nov; 173(Pt 2):113469. PubMed ID: 37803792
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation.
    Wang KQ; Luo SZ; Zhong XY; Cai J; Jiang ST; Zheng Z
    Food Chem; 2017 Jan; 214():393-399. PubMed ID: 27507490
    [TBL] [Abstract][Full Text] [Related]  

  • 17. High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement.
    Gasparre N; van den Berg M; Oosterlinck F; Sein A
    Molecules; 2022 Sep; 27(18):. PubMed ID: 36144595
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles.
    Zhang LL; Guan EQ; Yang YL; Liu YX; Zhang TJ; Bian K
    Food Chem; 2021 Nov; 362():130170. PubMed ID: 34091164
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of Cysteine on Physicochemical Properties of High-Moisture Extrudates Prepared from Plant Protein.
    Dai H; An H
    Foods; 2022 Oct; 11(19):. PubMed ID: 36230185
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.
    Chen G; Ehmke L; Sharma C; Miller R; Faa P; Smith G; Li Y
    Food Chem; 2019 Mar; 275():569-576. PubMed ID: 30724234
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.