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 *

137 related articles for article (PubMed ID: 36193459)

  • 1. Study on functional improvement of freeze-thaw egg yolk pellet by enzymatic hydrolysis.
    Su Y; Gao J; Chang C; Li J; Gong L; Gu L; Yang Y
    J Food Sci Technol; 2022 Nov; 59(11):4362-4369. PubMed ID: 36193459
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase.
    Bao ZJ; Zhao Y; Wang XY; Chi YJ
    J Food Sci Technol; 2017 Mar; 54(3):669-678. PubMed ID: 28298680
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of different protectants on the IgY content and physico-chemical properties of spray-dried egg yolk powder.
    Ang Y; Cao W; Wang Z; Li L; Zhao M; Liu Z; Jin X; Jin J; Dong J; Zhang Y; Bhandari B; Ren G; Duan X
    J Sci Food Agric; 2023 Jul; 103(9):4660-4667. PubMed ID: 36882894
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk.
    Liu WJ; Li XL; Li SG; Xu BC; Zhang B
    Food Chem; 2022 Feb; 369():130891. PubMed ID: 34507089
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of chitosan on the emulsifying properties of egg yolk hydrolysates: study on creaming, thermal and oxidative stability.
    Chang C; Gao Y; Su Y; Gu L; Li J; Yang Y
    J Sci Food Agric; 2021 Aug; 101(11):4691-4698. PubMed ID: 33537985
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics.
    Li Q; Zhang X; Tang S; Mi S; Lu L; Zeng Q; Xia M; Cai Z
    Food Chem; 2022 Jul; 382():132549. PubMed ID: 35247662
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction.
    Chalamaiah M; Esparza Y; Hong H; Temelli F; Wu J
    Food Chem; 2018 Dec; 268():369-377. PubMed ID: 30064771
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Lactic acid fermentation improves rehydration and emulsifying properties of spray-dried egg yolk powder.
    Jia J; Zhang X; Jia X; Duan J; Wu Z; Deng X; Ge J
    Food Chem; 2025 Jan; 463(Pt 3):141352. PubMed ID: 39316903
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise.
    Motta-Romero H; Zhang Z; Tien Nguyen A; Schlegel V; Zhang Y
    J Food Sci; 2017 Jul; 82(7):1588-1593. PubMed ID: 28556199
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying propertiesof egg yolk.
    Yu Z; Hu J; Gao S; Han R; Ma L; Chen Y
    Food Res Int; 2022 Jun; 156():111146. PubMed ID: 35651018
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Freeze-thaw treatment assists isolation of IgY from chicken egg yolk.
    Wang X; Li J; Su Y; Chang C; Yang Y
    Food Chem; 2021 Dec; 364():130225. PubMed ID: 34174650
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Quantitative N-glycoproteomic analysis of egg yolk powder during thermal processing.
    Hu G; Liu X; Wu D; Wang B; Wang J; Geng F
    Food Res Int; 2023 Dec; 174(Pt 2):113678. PubMed ID: 37981370
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Preparation of microgel particles from egg yolk components by combining phospholipase A
    Liu J; Wang Y; Wang Y; Zhang X; Yu L; Yang J; Li X
    Int J Biol Macromol; 2024 Oct; 278(Pt 2):134833. PubMed ID: 39154691
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of Four Extraction Processes with Acetone-Ethanol Protocols on the Properties of Egg Yolk Phosphatidylcholine and the Structure of Residual Protein.
    Liu Y; Zhu S; Liu X
    J Oleo Sci; 2023 Jan; 72(1):49-58. PubMed ID: 36504189
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY.
    Wang Z; Duan X; Ren G; Guo J; Ji J; Xu Y; Cao W; Li L; Zhao M; Ang Y; Jin X; Bhandari B; Zhu L; Zhang Y
    Food Chem; 2023 Mar; 404(Pt A):134626. PubMed ID: 36444045
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Physicochemical and functional properties of Chinese soft-shell turtle (Pelodiscus sinensis) egg.
    Chen SY; Kuo MI
    Food Res Int; 2016 Jul; 85():36-43. PubMed ID: 29544850
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Commercial Production of Highly Rehydrated Soy Protein Powder by the Treatment of Soy Lecithin Modification Combined with Alcalase Hydrolysis.
    Ren S; Du Y; Zhang J; Zhao K; Guo Z; Wang Z
    Foods; 2024 Jun; 13(12):. PubMed ID: 38928742
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of Limited Enzymatic Hydrolysis on Structural and Functional Properties of
    Guo C; Zhao X; Yang Y; Li M; Yu L
    Foods; 2022 Oct; 11(21):. PubMed ID: 36360006
    [No Abstract]   [Full Text] [Related]  

  • 19. Extraction of Lipids and Functional Properties of Defatted Egg Yolk Powder Obtained Using a One-Step Organic Solvent Lipid Extraction Process.
    Showman C; Rose A; Shen C; Jaczynski J; Matak K
    Foods; 2024 Jul; 13(13):. PubMed ID: 38998618
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of food additives on egg yolk gelation induced by freezing.
    Primacella M; Fei T; Acevedo N; Wang T
    Food Chem; 2018 Oct; 263():142-150. PubMed ID: 29784299
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.