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: 34813108)

  • 1. Effects of different metal ions on the physicochemical properties and microstructure of egg white gel.
    Tian Y; Jin H; Guo S; Lin S; Bao Z
    J Sci Food Agric; 2022 Jun; 102(8):3308-3315. PubMed ID: 34813108
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of partial replacement of NaCl by KCl and CaCl
    Liu H; Feng F; Xue H; Gao B; Han T; Li R; Hu X; Tu Y; Zhao Y
    J Food Sci; 2022 Feb; 87(2):795-807. PubMed ID: 35040144
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life.
    Vidal VAS; Bernardinelli OD; Paglarini CS; Sabadini E; Pollonio MAR
    Food Res Int; 2019 Nov; 125():108634. PubMed ID: 31554109
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of partial substitution of sodium salt on the quality of salted quail eggs.
    Bao Z; Tian Y; Gao J; Da K; Lin S
    J Food Biochem; 2021 Oct; 45(10):e13941. PubMed ID: 34532863
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of CaCl
    Liu Y; Yang X; Chi Y; Chi Y
    Food Res Int; 2023 Oct; 172():113096. PubMed ID: 37689867
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs.
    Lian Z; Qiao L; Zhu G; Deng Y; Qian B; Yue J; Zhao Y
    J Food Sci; 2014 Mar; 79(3):E354-61. PubMed ID: 24673336
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules.
    Su Y; Sun Y; Chang C; Li J; Cai Y; Zhao Q; Huang Z; Xiong W; Gu L; Yang Y
    J Sci Food Agric; 2024 Aug; 104(10):6070-6084. PubMed ID: 38441435
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white.
    Tang H; Tan L; Chen Y; Zhang J; Li H; Chen L
    J Sci Food Agric; 2021 Mar; 101(4):1389-1395. PubMed ID: 32835415
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of NaCl substitutes on physicochemical properties of salted pork.
    Zhang D; Li H; Wang Z; Emara AM; He Z
    Meat Sci; 2020 Nov; 169():108205. PubMed ID: 32599419
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg.
    Kaewmanee T; Benjakul S; Visessanguan W
    J Food Sci; 2011 Mar; 76(2):S139-47. PubMed ID: 21535790
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of CaCl
    Liu Y; Qing M; Zang J; Chi Y; Chi Y
    Food Res Int; 2023 Jan; 163():112266. PubMed ID: 36596177
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Water and lipid migration in salted duck eggs during storage with different packaging conditions as studied using LF-NMR and MRI techniques.
    Dong X; Zhang T; Cheng S; He X; Wang H; Tan M
    J Food Sci; 2022 May; 87(5):2009-2017. PubMed ID: 35411557
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl
    Ge G; Han Y; Zheng J; Zhao M; Sun W
    Food Chem; 2020 Mar; 309():125614. PubMed ID: 31678672
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese.
    Ayyash MM; Sherkat F; Shah NP
    J Dairy Res; 2013 Feb; 80(1):7-13. PubMed ID: 22998741
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Evaluation of the texture characteristics and taste of shrimp surimi with partial replacement of NaCl by non‑sodium metal salts.
    Qian X; Lin S; Chen T; Li S; Wang S; Li C; Wang R; Sun N
    Food Chem; 2024 Nov; 459():140403. PubMed ID: 39024873
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes.
    Li Q; Jin H; Zhang X; Hu G; Lei C; Sun H; Sheng L; Jin Y; Huang X; Lu L; Cai Z
    Food Chem; 2023 Mar; 404(Pt A):134510. PubMed ID: 36240550
    [TBL] [Abstract][Full Text] [Related]  

  • 18. High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties.
    Yao X; Xu J; Xun Y; Du T; Huang M; Guo J
    Front Nutr; 2023; 10():1110786. PubMed ID: 36819671
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Study on the gelling properties of egg white/surfactant system by different heating intensities.
    Jiang J; Yang X; Wang H; Chi Y; Chi Y
    Poult Sci; 2024 Aug; 103(8):103876. PubMed ID: 38833746
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork.
    Zhang D; Li H; Emara AM; Wang Z; Chen X; He Z
    Food Chem; 2020 Dec; 332():127414. PubMed ID: 32615379
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.