BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

165 related articles for article (PubMed ID: 35337594)

  • 1. Pre-treatment by combining atmospheric cold plasma and pH-shifting to prepare pea protein concentrate powders with improved gelling properties.
    Zhang S; Huang W; Roopesh MS; Chen L
    Food Res Int; 2022 Apr; 154():111028. PubMed ID: 35337594
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Pectin as a natural agent for reinforcement of pea protein gel.
    Zhang D; Chen D; Patel B; Campanella OH
    Carbohydr Polym; 2022 Dec; 298():120038. PubMed ID: 36241312
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Acid-induced pea protein gels pretreated with media milling: Gelling properties and the formation mechanism.
    Li C; Dai T; Jiang D; Geng Q; Deng L; Li T; Zhong J; Liu C; Chen J
    Food Chem; 2024 Aug; 449():139110. PubMed ID: 38581781
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of atmospheric cold plasma and high-power sonication on rheological and gelling properties of mung bean protein dispersions.
    Rahman MM; Lamsal BP
    Food Res Int; 2023 Jan; 163():112265. PubMed ID: 36596176
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of limited proteolysis and CaCl
    Nourmohammadi N; Campanella OH; Chen D
    Food Res Int; 2024 Jul; 188():114474. PubMed ID: 38823865
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Fabrication and characterization of lentil protein gels from fibrillar aggregates and the gelling mechanism study.
    Jo YJ; Huang W; Chen L
    Food Funct; 2020 Nov; 11(11):10114-10125. PubMed ID: 33140804
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Impact of plasma reactive species on the structure and functionality of pea protein isolate.
    Bu F; Nayak G; Bruggeman P; Annor G; Ismail BP
    Food Chem; 2022 Mar; 371():131135. PubMed ID: 34571408
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Protein gels and emulsions from mixtures of Cape hake and pea proteins.
    Tomé AS; Pires C; Batista I; Sousa I; Raymundo A
    J Sci Food Agric; 2015 Jan; 95(2):289-98. PubMed ID: 24789681
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes.
    Liu Q; Geng R; Zhao J; Chen Q; Kong B
    J Agric Food Chem; 2015 May; 63(19):4853-61. PubMed ID: 25940322
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Synergistic effects of microbial transglutaminase and apple pectin on the gelation properties of pea protein isolate and its application to probiotic encapsulation.
    Wang K; Sun H; Cui Z; Wang J; Hou J; Lu F; Liu Y
    Food Chem; 2024 May; 439():138232. PubMed ID: 38118228
    [TBL] [Abstract][Full Text] [Related]  

  • 11. pH-shifting alters textural, thermal, and microstructural properties of mung bean starch-flaxseed protein composite gels.
    Min C; Zhang C; Pu H; Li H; Ma W; Kuang J; Huang J; Xiong YL
    J Texture Stud; 2023 Apr; 54(2):323-333. PubMed ID: 36790749
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils: Gelling properties and formation mechanism.
    Ge J; Sun C; Chang Y; Sun M; Zhang Y; Fang Y
    Food Res Int; 2022 Dec; 162(Pt A):112053. PubMed ID: 36461267
    [TBL] [Abstract][Full Text] [Related]  

  • 13. High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties.
    Nascimento LGL; Queiroz LS; Petersen HO; Marie R; Silva NFN; Mohammadifar MA; de Sá Peixoto Júnior PP; Delaplace G; de Carvalho AF; Casanova F
    Food Chem; 2023 Oct; 422():136178. PubMed ID: 37119595
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications.
    Sajib M; Forghani B; Kumar Vate N; Abdollahi M
    Food Chem; 2023 Jun; 412():135585. PubMed ID: 36736186
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of atmospheric cold plasma treatment on acid gelation properties of skim milk: Rheology and textural studies.
    Sharma S; Singh RK
    Food Res Int; 2023 Oct; 172():113212. PubMed ID: 37689955
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Gelling properties of microparticulated whey proteins.
    Dissanayake M; Kelly AL; Vasiljevic T
    J Agric Food Chem; 2010 Jun; 58(11):6825-32. PubMed ID: 20476755
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of pH and heat treatment conditions on physicochemical and acid gelation properties of liquid milk protein concentrate.
    Rafiee Tari N; Gaygadzhiev Z; Guri A; Wright A
    J Dairy Sci; 2021 Jun; 104(6):6609-6619. PubMed ID: 33773779
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels.
    Cheng Y; Wang J; Chi Y; Ma Z; Geng X; Chi Y
    J Sci Food Agric; 2021 Jan; 101(2):433-440. PubMed ID: 32648587
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process.
    Choe U; Lan Y; Chen B; Rao J
    Food Chem; 2022 Nov; 393():133441. PubMed ID: 35696954
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Appearance and Textural Properties of Sheared Low Concentration Potato Protein Gels-Impact of Drying Method, pH, and Ionic Strength.
    Schmidt JM; Larsen LB; Hammershøj M
    J Food Sci; 2017 Sep; 82(9):2056-2061. PubMed ID: 28796296
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.