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 *

158 related articles for article (PubMed ID: 35719160)

  • 21. Effects of dual succinylation and ultrasonication modification on the structural and functional properties of ovalbumin.
    Zhang RY; Wang Y; Jiang Y; Min EH; Rao SQ
    Food Res Int; 2023 Mar; 165():112511. PubMed ID: 36869511
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation.
    Chen B; Chen L; Li C; Huang W; Zhao Y; Ai C; Teng H
    Ultrason Sonochem; 2024 Oct; 109():107024. PubMed ID: 39146820
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: effect on protein structure and some properties.
    Li CP; Hayashi Y; Shinohara H; Ibrahim HR; Sugimoto Y; Kurawaki J; Matsudomi N; Aoki T
    J Agric Food Chem; 2005 Jun; 53(12):4962-7. PubMed ID: 15941342
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Changes in partial properties of glycosylated egg white powder during storage.
    Su Y; Zhang W; Chang C; Li J; Sun Y; Cai Y; Xiong W; Gu L; Yang Y
    J Sci Food Agric; 2023 Feb; 103(3):1261-1272. PubMed ID: 36088607
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Characteristics and antioxidant properties of Harpadon nehereus protein hydrolysate-xylose conjugates obtained from the Maillard reaction by ultrasound-assisted wet heating in a natural deep eutectic solvents system.
    Ren ST; Fu JJ; He FY; Chai TT; Yu-Ting L; Jin DL; Chen YW
    J Sci Food Agric; 2023 Mar; 103(5):2273-2282. PubMed ID: 36620949
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes.
    Zhu Q; Chen H; Chen W; Zhang M; Zhong Q; Chen Z; Pei J; Chen W
    Food Chem; 2024 Jan; 430():137033. PubMed ID: 37542968
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction.
    Chen L; Chen J; Wu K; Yu L
    J Agric Food Chem; 2016 Jul; 64(27):5531-8. PubMed ID: 27329355
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Stability of oil-in-water emulsions improved by ovalbumin-procyanidins mixture: A promising substrate with emulsifying and antioxidant activity.
    Wen H; Ning Z; Li J; Guan Y; Zhang B; Shang X; Liu X; Du Z; Liu J; Zhang T
    Colloids Surf B Biointerfaces; 2022 Jul; 215():112473. PubMed ID: 35367745
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Pulsed electric field enhances glucose glycation and emulsifying properties of bovine serum albumin: Focus on polarization and ionization effects at a high reaction temperature.
    Xu X; Xiao S; Wang L; Niu D; Gao W; Zeng XA; Woo M; Han Z; Wang R
    Int J Biol Macromol; 2024 Feb; 257(Pt 1):128509. PubMed ID: 38052285
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates.
    Li R; Wang X; Liu J; Cui Q; Wang X; Chen S; Jiang L
    J Agric Food Chem; 2019 Apr; 67(14):4089-4097. PubMed ID: 30883123
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions.
    Ma X; Chen W; Yan T; Wang D; Hou F; Miao S; Liu D
    Food Chem; 2020 Mar; 309():125501. PubMed ID: 31677451
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Changes in the functional properties of casein conjugates prepared by Maillard reaction with pectin or arabinogalactan.
    Yang S; Zhang G; Chu H; Du P; Li A; Liu L; Li C
    Food Res Int; 2023 Mar; 165():112510. PubMed ID: 36869514
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties.
    Li W; Zhao H; He Z; Zeng M; Qin F; Chen J
    Colloids Surf B Biointerfaces; 2016 Feb; 138():70-7. PubMed ID: 26655794
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Antioxidant effects of Maillard reaction products obtained from ovalbumin and different D-aldohexoses.
    Sun Y; Hayakawa S; Chuamanochan M; Fujimoto M; Innun A; Izumori K
    Biosci Biotechnol Biochem; 2006 Mar; 70(3):598-605. PubMed ID: 16556974
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Conjugation of Soybean Proteins 7S/11S Isolate with Glucose/Fructose in Gels through Wet-Heating Maillard Reaction.
    Ud Din J; Li H; Li Y; Liu X; Al-Dalali S
    Gels; 2024 Mar; 10(4):. PubMed ID: 38667656
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates.
    Feng J; Cai H; Wang H; Li C; Liu S
    Food Chem; 2018 Feb; 241():60-69. PubMed ID: 28958559
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Covalent interaction of ovalbumin with proanthocyanidins improves its thermal stability and antioxidant and emulsifying activity.
    Xing Z; Fei X; Chen S; Gong D; Hu X; Zhang G
    J Sci Food Agric; 2025 Jan; 105(2):890-900. PubMed ID: 39271480
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Conjugates of α-lactalbumin, β-lactoglobulin, and lysozyme with polysaccharides: Characterization and techno-functional properties.
    Boggione Santos IJ; Hernandez Hernandez HL; Cardoso Costa MH; de Queiroz Lafetá JA; Dos Reis Coimbra JS
    Food Res Int; 2019 Feb; 116():492-498. PubMed ID: 30716973
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Improvement in emulsifying properties of whey protein-Rhamnolipid conjugates through short-time heat treatment.
    Zhang G; Li Y; Song T; Bao M; Li Y; Li X
    Colloids Surf B Biointerfaces; 2019 Sep; 181():688-695. PubMed ID: 31226644
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions.
    Wen C; Zhang J; Qin W; Gu J; Zhang H; Duan Y; Ma H
    Food Chem; 2020 Nov; 331():127374. PubMed ID: 32593796
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.