BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

148 related articles for article (PubMed ID: 35877484)

  • 1. High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts.
    Ang CL; Goh KKT; Lim K; Matia-Merino L
    Gels; 2022 Jun; 8(7):. PubMed ID: 35877484
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Explaining the texture properties of whey protein isolate/starch co-gels from fracture structures.
    Fu W; Nakamura T
    Biosci Biotechnol Biochem; 2017 Apr; 81(4):839-847. PubMed ID: 28140770
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Rheology and microstructure of kefiran and whey protein mixed gels.
    Kazazi H; Khodaiyan F; Rezaei K; Pishvaei M; Mohammadifar MA; Moieni S
    J Food Sci Technol; 2017 Apr; 54(5):1168-1174. PubMed ID: 28416866
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Mixed gels from whey protein isolate and cellulose microfibrils.
    Peng J; Calabrese V; Ainis WN; Scager R; Velikov KP; Venema P; van der Linden E
    Int J Biol Macromol; 2019 Mar; 124():1094-1105. PubMed ID: 30476515
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels.
    Zhang H; Wu J; Cheng Y
    Foods; 2023 May; 12(10):. PubMed ID: 37238858
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The effects of lotus root amylopectin on the formation of whey protein isolate gels.
    Liu K; Li QM; Pan LH; Qian XP; Zhang HL; Zha XQ; Luo JP
    Carbohydr Polym; 2017 Nov; 175():721-727. PubMed ID: 28917922
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils.
    Peng J; Calabrese V; Geurtz J; Velikov KP; Venema P; van der Linden E
    J Food Sci; 2019 May; 84(5):1094-1103. PubMed ID: 31038744
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures.
    Khalesi H; Sun C; He J; Lu W; Fang Y
    Food Res Int; 2021 Feb; 140():109856. PubMed ID: 33648174
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type.
    Wang Z; Chen F; Deng Y; Tang X; Li P; Zhao Z; Zhang M; Liu G
    Food Chem; 2024 Jul; 458():140302. PubMed ID: 38968706
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch.
    Shahsavani Mojarrad L; Rafe A
    J Texture Stud; 2018 Jun; 49(3):320-327. PubMed ID: 28963723
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.
    Shiroodi SG; Lo YM
    J Dairy Res; 2015 Nov; 82(4):506-12. PubMed ID: 26234882
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing.
    Sager VF; Munk MB; Hansen MS; Bredie WLP; Ahrné L
    Foods; 2020 Dec; 10(1):. PubMed ID: 33375171
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate.
    Nguyen BT; Balakrishnan G; Jacquette B; Nicolai T; Chassenieux C; Schmitt C; Bovetto L
    Biomacromolecules; 2016 Nov; 17(11):3800-3807. PubMed ID: 27712058
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions.
    Ikeda S; Nishinari K; Foegeding EA
    Biopolymers; 2000-2001; 56(2):109-19. PubMed ID: 11592057
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological Properties.
    Cubides YTP; Eklund PR; Foegeding EA
    J Food Sci; 2019 Dec; 84(12):3399-3410. PubMed ID: 31750948
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel.
    Lavoisier A; Vilgis TA; Aguilera JM
    Curr Res Food Sci; 2019 Nov; 1():31-42. PubMed ID: 32914103
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics.
    Zhang X; Zhang S; Zhong M; Qi B; Li Y
    Food Chem; 2022 Jun; 380():132212. PubMed ID: 35139479
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food.
    Min C; Yang Q; Pu H; Cao Y; Ma W; Kuang J; Huang J; Xiong YL
    Food Res Int; 2023 Feb; 164():112355. PubMed ID: 36737943
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Gel Formation from Industrial Milk Whey Proteins under Hydrostatic Pressure: Effect of Hydrostatic Pressure and Protein Concentration.
    Kanno C; Mu TH; Hagiwara T; Ametani M; Azuma N
    J Agric Food Chem; 1998 Feb; 46(2):417-424. PubMed ID: 10554256
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin.
    Yan C; Fu D; McClements DJ; Xu P; Zou L; Zhu Y; Cheng C; Liu W
    Food Res Int; 2019 May; 119():315-324. PubMed ID: 30884662
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.