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 *

152 related articles for article (PubMed ID: 35423776)

  • 1. Prediction of emulsification behaviour of pea and faba bean protein concentrates and isolates from structure-functionality analysis.
    Keivaninahr F; Gadkari P; Zoroufchi Benis K; Tulbek M; Ghosh S
    RSC Adv; 2021 Mar; 11(20):12117-12135. PubMed ID: 35423776
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH.
    Mohanan A; Nickerson MT; Ghosh S
    Food Chem; 2020 Jun; 316():126282. PubMed ID: 32062576
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient.
    Mohanan A; Tang YR; Nickerson MT; Ghosh S
    RSC Adv; 2020 Apr; 10(25):14892-14905. PubMed ID: 35497134
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of genotype on the physicochemical and functional attributes of faba bean (
    Singhal A; Stone AK; Vandenberg A; Tyler R; Nickerson MT
    Food Sci Biotechnol; 2016; 25(6):1513-1522. PubMed ID: 30263439
    [TBL] [Abstract][Full Text] [Related]  

  • 5. High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties.
    Ferawati F; Zahari I; Barman M; Hefni M; Ahlström C; Witthöft C; Östbring K
    Foods; 2021 Apr; 10(4):. PubMed ID: 33924424
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour.
    Jiang ZQ; Wang J; Stoddard F; Salovaara H; Sontag-Strohm T
    Foods; 2020 Jun; 9(6):. PubMed ID: 32517303
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation.
    Vélez-Erazo EM; Bosqui K; Rabelo RS; Hubinger MD
    Molecules; 2021 Sep; 26(18):. PubMed ID: 34577117
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study.
    Pocan P; Ilhan E; Oztop MH
    J Food Sci; 2019 May; 84(5):1087-1093. PubMed ID: 30958906
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Adsorption of Speckled Sugar bean protein isolate at oil-water interface: Effect of ionic strength and pH.
    Rahmati NF; Koocheki A; Varidi M; Kadkhodaee R
    Int J Biol Macromol; 2017 Feb; 95():1179-1189. PubMed ID: 27825823
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates.
    Nawaz MA; Singh TK; Stockmann R; Jegasothy H; Buckow R
    Foods; 2021 May; 10(6):. PubMed ID: 34070795
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Mild extraction of faba bean (Vicia faba L.) proteins against conventional methods: Impact on physicochemical and thermal characteristics.
    Jeganathan B; Vasanthan T; Temelli F
    Food Chem; 2024 Jun; 458():140177. PubMed ID: 38964100
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour.
    Felix M; Isurralde N; Romero A; Guerrero A
    Food Sci Technol Int; 2018 Oct; 24(7):555-563. PubMed ID: 29719991
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification.
    Zhang J; Liu Q; Chen Q; Sun F; Liu H; Kong B
    Ultrason Sonochem; 2022 Aug; 88():106099. PubMed ID: 35907333
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions.
    Zhang X; Zhang S; Xie F; Han L; Li L; Jiang L; Qi B; Li Y
    J Sci Food Agric; 2021 Jan; 101(1):262-271. PubMed ID: 32627183
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese.
    Masiá C; Jensen PE; Petersen IL; Buldo P
    Foods; 2022 Jan; 11(2):. PubMed ID: 35053910
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Interfacial and oil/water emulsions characterization of potato protein isolates.
    Romero A; Beaumal V; David-Briand E; Cordobés F; Guerrero A; Anton M
    J Agric Food Chem; 2011 Sep; 59(17):9466-74. PubMed ID: 21806058
    [TBL] [Abstract][Full Text] [Related]  

  • 17. High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes.
    Martínez-Velasco A; Lobato-Calleros C; Hernández-Rodríguez BE; Román-Guerrero A; Alvarez-Ramirez J; Vernon-Carter EJ
    Ultrason Sonochem; 2018 Jun; 44():97-105. PubMed ID: 29680632
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Black Soldier Fly (
    Wang J; Jousse M; Jayakumar J; Fernández-Arteaga A; de Lamo-Castellví S; Ferrando M; Güell C
    Foods; 2021 May; 10(5):. PubMed ID: 34064662
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Encapsulation of black pepper seed oil using maltodextrin and pea protein.
    Can Karaca A
    Food Sci Technol Int; 2020 Jul; 26(5):369-378. PubMed ID: 31856593
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion.
    Rahmati NF; Koocheki A; Varidi M; Kadkhodaee R
    J Food Sci Technol; 2018 Mar; 55(3):1143-1153. PubMed ID: 29487457
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.