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 *

136 related articles for article (PubMed ID: 34945628)

  • 21. A hierarchical emulsion system stabilized by soyasaponin emulsion droplets.
    Zhao GX; Zhu LJ; Li H; Liu XY; Yang LN; Wang SN; Liu H; Ma T
    Food Funct; 2021 Nov; 12(21):10571-10580. PubMed ID: 34581363
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers.
    Jiao Y; Zhao Y; Chang Y; Ma Z; Kobayashi I; Nakajima M; Neves MA
    Front Nutr; 2022; 9():822053. PubMed ID: 35711552
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions.
    Kibici D; Kahveci D
    J Food Sci; 2019 Jun; 84(6):1273-1280. PubMed ID: 31059587
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization.
    Zhou L; Zhang W; Wang J; Zhang R; Zhang J
    Ultrason Sonochem; 2022 Jan; 82():105885. PubMed ID: 34952342
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and
    Zhang W; Hao J; Yuan Y; Xu D
    Front Nutr; 2022; 9():878725. PubMed ID: 35479744
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Study on preparation of acylated soy protein and stability of emulsion.
    Xia N; Lu XX; Zheng Z; Mu DD; Zhong XY; Luo SZ; Zhao YY
    J Sci Food Agric; 2021 Sep; 101(12):4959-4968. PubMed ID: 33543501
    [TBL] [Abstract][Full Text] [Related]  

  • 27. beta-Lactoglobulin A with N-ethylmaleimide-modified sulfhydryl residue, polymerized through intermolecular disulfide bridge on heating in the presence of dithiothreitol.
    Wada R; Kitabatake N
    J Agric Food Chem; 2001 Oct; 49(10):4971-6. PubMed ID: 11600053
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion.
    Li J; Yang Z; Li Z; Wu L; Shen J; Wang J; Wang P
    Foods; 2022 May; 11(9):. PubMed ID: 35564049
    [TBL] [Abstract][Full Text] [Related]  

  • 29. The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene.
    Lin D; Kelly AL; Miao S
    Food Chem; 2022 Mar; 372():131262. PubMed ID: 34628120
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Pickering Emulsion Stabilized by Fish Myofibrillar Proteins Modified with Tannic Acid, as Influenced by Different Drying Methods.
    Patil U; Gulzar S; Ma L; Zhang B; Benjakul S
    Foods; 2023 Apr; 12(7):. PubMed ID: 37048376
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Ultrasound treated fish myofibrillar protein: Physicochemical properties and its stabilizing effect on shrimp oil-in-water emulsion.
    Rajasekaran B; Singh A; Ponnusamy A; Patil U; Zhang B; Hong H; Benjakul S
    Ultrason Sonochem; 2023 Aug; 98():106513. PubMed ID: 37429184
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Interfacial and emulsifying properties of lentil protein isolate.
    Joshi M; Adhikari B; Aldred P; Panozzo JF; Kasapis S; Barrow CJ
    Food Chem; 2012 Oct; 134(3):1343-53. PubMed ID: 25005952
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Antioxidant activity and emulsion-stabilizing effect of pectic enzyme treated pectin in soy protein isolate-stabilized oil/water emulsion.
    Huang PH; Lu HT; Wang YT; Wu MC
    J Agric Food Chem; 2011 Sep; 59(17):9623-8. PubMed ID: 21806056
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties.
    Wang N; Wang R; Xing K; Huang Z; Elfalleh W; Zhang H; Yu D
    Food Chem; 2024 Jan; 430():137065. PubMed ID: 37566978
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
    Hu M; McClements DJ; Decker EA
    J Agric Food Chem; 2003 Mar; 51(6):1696-700. PubMed ID: 12617607
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.
    Wu M; Fei L; Zhuang T; Lei S; Ge Q; Yu H; Wang J; Wang Y
    J Sci Food Agric; 2018 Jan; 98(2):799-806. PubMed ID: 28677851
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion.
    Liu Y; Wei ZC; Deng YY; Dong H; Zhang Y; Tang XJ; Li P; Liu G; Zhang MW
    Molecules; 2020 Jan; 25(3):. PubMed ID: 31979051
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Essential disulfide and sulfhydryl groups for organic cation transport in renal brush-border membranes.
    Sokol PP; Holohan PD; Ross CR
    J Biol Chem; 1986 Mar; 261(7):3282-7. PubMed ID: 2936734
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Coalescence stability of emulsions containing globular milk proteins.
    Tcholakova S; Denkov ND; Ivanov IB; Campbell B
    Adv Colloid Interface Sci; 2006 Nov; 123-126():259-93. PubMed ID: 16854363
    [TBL] [Abstract][Full Text] [Related]  

  • 40. High-intensity ultrasound modified the functional properties of Neosalanx taihuensis myofibrillar protein and improved its emulsion stability.
    Deng XH; Ni XX; Han JH; Yao WH; Fang YJ; Zhu Q; Xu MF
    Ultrason Sonochem; 2023 Jul; 97():106458. PubMed ID: 37257209
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.