BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

144 related articles for article (PubMed ID: 34681555)

  • 1. The Effects of Select Hydrocolloids on the Processing of Pâté-Style Canned Pet Food.
    Dainton AN; Dogan H; Aldrich CG
    Foods; 2021 Oct; 10(10):. PubMed ID: 34681555
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten-free muffins.
    Saeidy S; Nasirpour A; Barekat S
    J Sci Food Agric; 2023 Feb; 103(3):1404-1411. PubMed ID: 36138558
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate.
    Li J; Wu Y; Ma Y; Lu N; Regenstein JM; Zhou P
    Food Funct; 2017 Aug; 8(8):2897-2904. PubMed ID: 28740977
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum).
    da Silva Costa RA; Bonomo RCF; Rodrigues LB; Santos LS; Veloso CM
    J Sci Food Agric; 2020 May; 100(7):3204-3211. PubMed ID: 32105338
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Upcycling
    Lee YY; Kim E; Jo M; Choi YJ
    Food Chem X; 2024 Jun; 22():101276. PubMed ID: 38550889
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Differentiation of carbohydrate gums and mixtures using fourier transform infrared spectroscopy and chemometrics.
    Prado BM; Kim S; Ozen BF; Mauer LJ
    J Agric Food Chem; 2005 Apr; 53(8):2823-9. PubMed ID: 15826025
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding.
    Oloruntoba D; Ampofo J; Ngadi M
    Ultrason Sonochem; 2022 Dec; 91():106237. PubMed ID: 36446157
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review.
    Salehi F
    J Texture Stud; 2020 Apr; 51(2):361-370. PubMed ID: 31523824
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of container type and size on thermal processing characteristics and B-vitamin retention of canned cat food.
    Dainton AN; Molnar LM; Aldrich CG
    Front Vet Sci; 2023; 10():1175819. PubMed ID: 37252394
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach.
    García-García E; Totosaus A
    Meat Sci; 2008 Apr; 78(4):406-13. PubMed ID: 22062459
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs.
    Demirci ZO; Yılmaz I; Demirci AŞ
    J Food Sci Technol; 2014 May; 51(5):936-42. PubMed ID: 24803701
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation.
    Copetti G; Grassi M; Lapasin R; Pricl S
    Glycoconj J; 1997 Dec; 14(8):951-61. PubMed ID: 9486428
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Structure influence on mechanical and acoustic properties of freeze-dried gels obtained with the use of hydrocolloids.
    Ciurzyńska A; Marzec A; Mieszkowska A; Lenart A
    J Texture Stud; 2017 Apr; 48(2):131-142. PubMed ID: 28370113
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Determination of locust bean gum and guar gum by polymerase chain reaction and restriction fragment length polymorphism analysis.
    Meyer K; Rosa C; Hischenhuber C; Meyer R
    J AOAC Int; 2001; 84(1):89-99. PubMed ID: 11234856
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures.
    Jo W; Yoo B
    Food Sci Biotechnol; 2019 Oct; 28(5):1487-1492. PubMed ID: 31695947
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of various hydrocolloids on the physical and fermentation properties of dough.
    Li J; Zhu Y; Yadav MP; Li J
    Food Chem; 2019 Jan; 271():165-173. PubMed ID: 30236662
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Hydrocolloid clustering based on their rheological properties.
    Alghooneh A; Razavi SMA; Kasapis S
    J Texture Stud; 2018 Dec; 49(6):619-638. PubMed ID: 30246503
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of hydrocolloids as fat replacers on the physicochemical properties of produced Labneh.
    Saleh M; Al-Baz F; Al-Ismail K
    J Texture Stud; 2018 Feb; 49(1):113-120. PubMed ID: 28836674
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of hydrocolloids incorporation in casing of samosa on reduction of oil uptake.
    Sakhale BK; Badgujar JB; Pawar VD; Sananse SL
    J Food Sci Technol; 2011 Dec; 48(6):769-72. PubMed ID: 23572820
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi.
    Chen J; Deng T; Wang C; Mi H; Yi S; Li X; Li J
    J Sci Food Agric; 2020 Mar; 100(5):2252-2260. PubMed ID: 31917477
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.