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 *

215 related articles for article (PubMed ID: 36161225)

  • 1. Plasma-activated water promoted the aggregation of
    Li M; Shi T; Wang X; Bao Y; Xiong Z; Monto AR; Jin W; Yuan L; Gao R
    Curr Res Food Sci; 2022; 5():1616-1624. PubMed ID: 36161225
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Enhancement of the gelling properties of
    Wang X; Li M; Shi T; Monto AR; Yuan L; Jin W; Gao R
    Curr Res Food Sci; 2024; 9():100814. PubMed ID: 39156984
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Effects of high-intensity ultrasound on physicochemical and gel properties of myofibrillar proteins from the bay scallop (Argopecten irradians).
    Liu B; Wu Y; Liang QY; Zheng H
    Ultrason Sonochem; 2024 Jul; 107():106935. PubMed ID: 38850642
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein.
    Cao C; Liang X; Xu Y; Kong B; Sun F; Liu H; Zhang H; Liu Q; Wang H
    Int J Biol Macromol; 2024 Feb; 257(Pt 2):128659. PubMed ID: 38101671
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress.
    Wang L; Zhang M; Fang Z; Bhandari B
    J Sci Food Agric; 2017 Jan; 97(1):50-57. PubMed ID: 26916602
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Enhanced Gel Properties of Duck Myofibrillar Protein by Plasma-Activated Water: Through Mild Structure Modifications.
    Rao W; Roopesh MS; Pan D; Du L
    Foods; 2023 Feb; 12(4):. PubMed ID: 36832952
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Improved effect of flaxseed gum on the weakened gelling properties of myofibrillar protein induced by catechin.
    Jia N; Lin S; Zhang F; Zheng D; Liu D
    Food Chem; 2022 Mar; 372():131136. PubMed ID: 34600195
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state.
    Feng J; Bai X; Li Y; Kong B; Nuerjiang M; Wu K; Li Z; Xia X
    Int J Biol Macromol; 2023 Mar; 230():123228. PubMed ID: 36641026
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein.
    Xiong YL; Blanchard SP; Ooizumi T; Ma Y
    J Food Sci; 2010 Mar; 75(2):C215-21. PubMed ID: 20492228
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formation.
    Chen H; Ma J; Pan D; Diao J; Guo A; Li R; Xiong YL
    Meat Sci; 2023 Jul; 201():109187. PubMed ID: 37086702
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Mechanism on the Synergistic Gelation of the Myofibrillar Protein Composite Gel Enhanced by "Clean-Label" Skin Functional Protein Powders.
    Chen H; Zhang J; Dai H; Fu Y; Ma L; Zhang Y
    J Agric Food Chem; 2023 Nov; 71(44):16777-16786. PubMed ID: 37885230
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation.
    Gao Y; Luo C; Zhang J; Wei H; Zan L; Zhu J
    Food Chem; 2022 Nov; 393():133400. PubMed ID: 35688089
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Optimizing gelation properties of mixed meat myofibrillar proteins: investigating the effects of different proportions of beef, pork and chicken on physicochemical, structural and gelation properties.
    Zhou Y; Guo L; Ma Z; Li Z; Ma Q; Wang S
    J Sci Food Agric; 2025 Jan; 105(1):141-150. PubMed ID: 39172110
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel.
    Cen K; Yu X; Gao C; Yang Y; Tang X; Feng X
    Food Chem; 2022 Nov; 394():133456. PubMed ID: 35717909
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure.
    Zhang R; Zhou L; Zhang W
    Ultrason Sonochem; 2024 Nov; 110():107059. PubMed ID: 39250863
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel.
    Lin S; Liang X; Zhao Z; Kong B; Cao C; Sun F; Liu Q
    Food Res Int; 2024 Apr; 182():114177. PubMed ID: 38519164
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Suppression mechanism of L-lysine on the Epigallocatechin-3-gallate-induced loss of myofibrillar protein gelling potential.
    Wang M; Kang J; Chen L; He G; Liu Y; Fan X; Lv X; Xu X; Zhou G; Feng X
    Food Res Int; 2023 Jul; 169():112928. PubMed ID: 37254354
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Properties of transglutaminase-induced myofibrillar/wheat gluten gels.
    Ouyang Y; Xu J; Ji F; Tan M; Luo S; Zhong X; Zheng Z
    J Food Sci; 2021 Jun; 86(6):2387-2397. PubMed ID: 34018189
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.