BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

156 related articles for article (PubMed ID: 35571334)

  • 1. High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing
    Zhao S; Li Z; Liu Y; Zhao Y; Yuan X; Kang Z; Zhu M; Ma H
    Food Chem X; 2022 Jun; 14():100320. PubMed ID: 35571334
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of high-pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum.
    Zhao SM; Li Z; Li NN; Zhao YY; Kang ZL; Zhu MM; Ma HJ
    J Food Sci; 2021 Nov; 86(11):4946-4957. PubMed ID: 34653266
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters.
    Liu Y; Yang L; Zhao S; Zhao Y; Kang Z; Zhu M; He H; Ma H
    J Texture Stud; 2023 Aug; 54(4):571-581. PubMed ID: 36793251
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl
    Wang Y; Zhou Y; Wang XX; Ma F; Xu BC; Li PJ; Chen CG
    Food Chem; 2020 Jul; 319():126535. PubMed ID: 32187565
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein.
    Zhao S; Yang L; Chen X; Zhao Y; Ma H; Wang H; Su A
    Food Chem; 2024 May; 455():139902. PubMed ID: 38820644
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure.
    Villamonte G; Jury V; Jung S; de Lamballerie M
    J Food Sci; 2015 Mar; 80(3):C522-31. PubMed ID: 25656483
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study.
    Lin S; Liang X; Zhang J; Kong B; Sun F; Cao C; Zhang H; Liu Q
    Int J Biol Macromol; 2024 Feb; 257(Pt 1):128569. PubMed ID: 38065443
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Antidiabetic effects of Artemisia sphaerocephala Krasch. gum, a novel food additive in China, on streptozotocin-induced type 2 diabetic rats.
    Xing XH; Zhang ZM; Hu XZ; Wu RQ; Xu C
    J Ethnopharmacol; 2009 Sep; 125(3):410-6. PubMed ID: 19635546
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Optimization for ultrasound-assisted extraction of polysaccharides with chemical composition and antioxidant activity from the Artemisia sphaerocephala Krasch seeds.
    Zheng Q; Ren D; Yang N; Yang X
    Int J Biol Macromol; 2016 Oct; 91():856-66. PubMed ID: 27316764
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Preparation, Characterization and Application of a Low Water-Sensitive
    Liang T; Wang L
    Polymers (Basel); 2020 Jan; 12(1):. PubMed ID: 31968624
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Construction of Artemisia sphaerocephala Krasch. Polysaccharide based hydrogel complexed with pullulan and gelatin crosslinked by ferric ions.
    Yao X; Yao X; Chen X; Yue J; Yang D; Liu N; Nishinari K
    Food Chem; 2022 Mar; 373(Pt B):131567. PubMed ID: 34802803
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Stability improvement of emulsion gel fabricated by Artemisia sphaerocephala Krasch. polysaccharide fractions.
    Yue J; Chen X; Yao X; Gou Q; Li D; Liu H; Yao X; Nishinari K
    Int J Biol Macromol; 2022 Apr; 205():253-260. PubMed ID: 35183599
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of high pressure modification on conformation and gelation properties of myofibrillar protein.
    Zhang Z; Yang Y; Zhou P; Zhang X; Wang J
    Food Chem; 2017 Feb; 217():678-686. PubMed ID: 27664686
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of acetylation on the emulsifying properties of Artemisia sphaerocephala Krasch. polysaccharide.
    Li J; Hu X; Li X; Ma Z
    Carbohydr Polym; 2016 Jun; 144():531-40. PubMed ID: 27083845
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of
    Li X; Li J; Yin X; Wang X; Ren T; Ma Z; Li X; Hu X
    Food Sci Nutr; 2019 Dec; 7(12):4076-4084. PubMed ID: 31890187
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition.
    Jia F; Ma Z; Hu X
    Int J Biol Macromol; 2020 May; 150():605-616. PubMed ID: 32057874
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Gelation and microstructural properties of fish myofibrillar protein gels with the incorporation of l-lysine and l-arginine at low ionic strength.
    Wang X; Feng T; Wang X; Zhang X; Xia S
    J Sci Food Agric; 2021 Oct; 101(13):5469-5477. PubMed ID: 33682127
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties.
    Kang ZL; Zhang XH; Li X; Song ZJ; Ma HJ; Lu F; Zhu MM; Zhao SM; Wang ZR
    J Food Sci Technol; 2021 Jun; 58(6):2258-2264. PubMed ID: 33967322
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations.
    Lee CH; Chin KB
    Food Sci Anim Resour; 2019 Aug; 39(4):576-584. PubMed ID: 31508588
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein.
    Zhao D; Yan S; Liu J; Jiang X; Li J; Wang Y; Zhao J; Bai Y
    Foods; 2023 Jul; 12(13):. PubMed ID: 37444335
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.