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 *

147 related articles for article (PubMed ID: 34731810)

  • 1. Plant-based high internal phase emulsions stabilized by dual protein nanostructures with heat and freeze-thaw tolerance.
    Wang T; Li F; Zhang H; Feng W; Wang R
    Food Chem; 2022 Mar; 373(Pt B):131458. PubMed ID: 34731810
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability.
    Qin XS; Luo ZG; Peng XC; Lu XX; Zou YX
    J Agric Food Chem; 2018 Aug; 66(31):8363-8370. PubMed ID: 30016098
    [TBL] [Abstract][Full Text] [Related]  

  • 3. High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion.
    Lu F; Ma Y; Zang J; Qing M; Ma Z; Chi Y; Chi Y
    Int J Biol Macromol; 2023 Apr; 233():123560. PubMed ID: 36746301
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions.
    Zhu XF; Zheng J; Liu F; Qiu CY; Lin WF; Tang CH
    Food Funct; 2017 Aug; 8(8):2974-2981. PubMed ID: 28745770
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability.
    Dursun Capar T; Iscimen EM; McClements DJ; Yalcin H; Hayta M
    J Sci Food Agric; 2024 Aug; 104(11):6483-6493. PubMed ID: 38507329
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream.
    Hei X; Liu Z; Li S; Wu C; Jiao B; Hu H; Ma X; Zhu J; Adhikari B; Wang Q; Shi A
    Int J Biol Macromol; 2024 Feb; 257(Pt 1):128183. PubMed ID: 37977455
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods.
    Zhang F; Wang P; Huang M; Xu X
    Carbohydr Polym; 2024 Jan; 324():121540. PubMed ID: 37985113
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Tunable rheological properties of high internal phase emulsions stabilized by phosphorylated walnut protein/pectin complexes: The effects of pH conditions, mass ratios, and concentrations.
    Ling M; Huang X; He C; Zhou Z
    Food Res Int; 2024 Jan; 175():113670. PubMed ID: 38129023
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacers.
    Huang ZX; Lin WF; Zhang Y; Tang CH
    Food Res Int; 2022 Jun; 156():111309. PubMed ID: 35651068
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide.
    Yang H; Wang S; Xu Y; Wang S; Yang L; Song H; He Y; Liu H
    Food Chem; 2023 Aug; 418():135956. PubMed ID: 36958186
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan.
    Xu W; Jia Y; Li J; Sun H; Cai L; Wu G; Kang M; Zang J; Luo D
    Int J Biol Macromol; 2024 Mar; 261(Pt 2):129740. PubMed ID: 38281516
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions.
    Hu X; McClements DJ
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553739
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsions.
    Cai Y; Huang L; Zhao Q; Zhao D; Zhao M; Van der Meeren P
    J Sci Food Agric; 2023 Nov; 103(14):6920-6928. PubMed ID: 37300816
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of rice bran rancidity on the interfacial adsorption properties of rice bran protein fibril aggregates and stability of high internal phase Pickering emulsions.
    Zhao M; Li F; Li H; Lin Q; Zhou X; Wu X; Wu W
    Food Chem; 2024 Jun; 443():138611. PubMed ID: 38309025
    [TBL] [Abstract][Full Text] [Related]  

  • 15. MCT/LCT Mixed Oil Phase Enhances the Rheological Property and Freeze-Thawing Stability of Emulsion.
    Liu J; Han Y; Chen J; Zhang Z; Miao S; Zheng B; Zhang L
    Foods; 2022 Feb; 11(5):. PubMed ID: 35267345
    [TBL] [Abstract][Full Text] [Related]  

  • 16. High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions.
    Lu F; Chi Y; Chi Y
    Food Res Int; 2024 Jan; 176():113825. PubMed ID: 38163687
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of pH, freeze-thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion.
    Liu S; Sun C; Xue Y; Gao Y
    Food Chem; 2016 Apr; 196():475-85. PubMed ID: 26593517
    [TBL] [Abstract][Full Text] [Related]  

  • 18. High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing.
    Huang X; Yan C; Xu Y; Ling M; He C; Zhou Z
    Food Res Int; 2023 Jul; 169():112858. PubMed ID: 37254432
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Reversibility of freeze-thaw/re-emulsification on Pickering emulsion stabilized with gliadin/sodium caseinate nanoparticles and konjac glucomannan.
    Xu W; Ning Y; Sun Y; Sun H; Jia Y; Chai L; Luo D; Shah BR
    Int J Biol Macromol; 2023 Apr; 233():123653. PubMed ID: 36780967
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing.
    Hu S; Xiao F; Du M; Pan J; Song L; Wu C; Zhu B; Xu X
    Food Chem X; 2023 Oct; 19():100759. PubMed ID: 37780284
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.