BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

210 related articles for article (PubMed ID: 36076389)

  • 21. Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration.
    Lu Y; Zhu Y; Ye T; Nie Y; Jiang S; Lin L; Lu J
    Ultrason Sonochem; 2022 Aug; 88():106065. PubMed ID: 35724484
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects of ultrasonic-microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi.
    Zhang T; Wang J; Feng J; Liu Y; Suo R; Ma Q; Sun J
    Ultrason Sonochem; 2022 Nov; 90():106218. PubMed ID: 36356497
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Manipulation of protein structure and bonding pattern to improve the gelling and textural quality of surimi gels from silver carp: incorporation of mosambi (Citrus limetta) peel extract.
    Sharma S; Majumdar RK; Mehta NK
    J Sci Food Agric; 2023 Nov; 103(14):6871-6883. PubMed ID: 37309565
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Gel performance of surimi induced by various thermal technologies: A review.
    Xiong Z; Shi T; Jin W; Bao Y; Monto AR; Yuan L; Gao R
    Crit Rev Food Sci Nutr; 2024; 64(10):3075-3090. PubMed ID: 36193875
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain.
    Shi T; Wang X; Li M; Xiong Z; McClements DJ; Bao Y; Song T; Li J; Yuan L; Jin W; Gao R
    Food Chem; 2022 Oct; 391():133184. PubMed ID: 35640331
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp).
    Man H; Sun P; Lin J; Ren X; Li D
    Food Chem; 2024 Jul; 445():138735. PubMed ID: 38359572
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of setting temperature on glucono-δ-lactone-induced gelation of silver carp surimi.
    Weng W; Zheng W
    J Sci Food Agric; 2015 May; 95(7):1528-34. PubMed ID: 25131135
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Synergistic Gelation Effects in Surimi Mixtures Composed of Nemipterus virgatus and Hypophthalmichtys molitrix.
    Yi S; Huo Y; Qiao C; Wang W; Li X
    J Food Sci; 2019 Dec; 84(12):3634-3641. PubMed ID: 31777960
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan.
    Buda U; Priyadarshini MB; Majumdar RK; Mahanand SS; Patel AB; Mehta NK
    Int J Biol Macromol; 2021 Apr; 175():123-130. PubMed ID: 33548317
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of lipid on surimi gelation properties of the three major Chinese carp.
    Lin WL; Han YX; Liu FF; Huang H; Li LH; Yang SL; Yang XQ; Wu YY
    J Sci Food Agric; 2020 Oct; 100(13):4671-4677. PubMed ID: 32253757
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of oat β-glucan on gel properties and protein conformation of silver carp surimi.
    He X; Lv Y; Li X; Yi S; Zhao H; Xu Y; Li J
    J Sci Food Agric; 2023 May; 103(7):3367-3375. PubMed ID: 36840432
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi.
    Lan H; Chen L; Wang Y; Lu M; Chen B; Ai C; Teng H
    Int J Biol Macromol; 2023 Dec; 253(Pt 7):126852. PubMed ID: 37703970
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Changing the Gel-Forming Properties of Myofibrillar Protein by Using a Gentle Breaking Method.
    Wang L; Cheng J; Su R; Fan D; Huang J; Zhao J; Yan B; Zhou W; Zhang W; Zhang H
    J Food Sci; 2019 Feb; 84(2):261-267. PubMed ID: 30462836
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Assessing gel properties of Amur sturgeon (Acipenser schrenckii) surimi prepared by high-temperature setting (40 °C) for different durations.
    Gao R; Wijaya GY; Yu J; Jin W; Bai F; Wang J; Yuan L
    J Sci Food Agric; 2020 May; 100(7):3147-3156. PubMed ID: 32096226
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice.
    Balange AK; Benjakul S; Maqsood S
    J Food Sci; 2009 Oct; 74(8):C619-27. PubMed ID: 19799658
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Collagens for surimi gel fortification: Type-dependent effects and the difference between type I and type II.
    Zhao Y; Lu K; Piao X; Song Y; Wang L; Zhou R; Gao P; Khong HY
    Food Chem; 2023 May; 407():135157. PubMed ID: 36529012
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi.
    Chen J; Deng T; Wang C; Mi H; Yi S; Li X; Li J
    J Sci Food Agric; 2020 Mar; 100(5):2252-2260. PubMed ID: 31917477
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Role of Endogenous Cathepsin L in Muscle Protein Degradation in Olive Flounder (
    Kwon CW; Chang PS
    Molecules; 2021 Mar; 26(7):. PubMed ID: 33800606
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Participation of cathepsin L in modori phenomenon in carp (Cyprinus carpio) surimi gel.
    Hu Y; Ji R; Jiang H; Zhang J; Chen J; Ye X
    Food Chem; 2012 Oct; 134(4):2014-20. PubMed ID: 23442651
    [TBL] [Abstract][Full Text] [Related]  

  • 40. The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi.
    Mi H; Wang C; Su Q; Li X; Yi S; Li J
    J Texture Stud; 2019 Dec; 50(6):571-581. PubMed ID: 31286513
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.