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 *

132 related articles for article (PubMed ID: 36283159)

  • 1. Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters.
    Bohrer BM; Izadifar M; Barbut S
    Meat Sci; 2023 Jan; 195():109011. PubMed ID: 36283159
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of gellan gum on functional properties of low-fat chicken meat batters.
    Li K; Liu JY; Fu L; Li WJ; Zhao YY; Bai YH; Kang ZL
    J Texture Stud; 2019 Apr; 50(2):131-138. PubMed ID: 30414321
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters.
    Glorieux S; Steen L; De Brabanter J; Foubert I; Fraeye I
    J Food Sci; 2018 Jun; 83(6):1596-1604. PubMed ID: 29786844
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages.
    Schuh V; Allard K; Herrmann K; Gibis M; Kohlus R; Weiss J
    Meat Sci; 2013 Feb; 93(2):240-7. PubMed ID: 23036941
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study.
    Ruiz-Capillas C; Carmona P; Jiménez-Colmenero F; Herrero AM
    Food Chem; 2013 Dec; 141(4):3688-94. PubMed ID: 23993537
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters.
    Barbut S; Somboonpanyakul P; Quinton M; Smith A
    Br Poult Sci; 2009 Jan; 50(1):83-94. PubMed ID: 19234933
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters.
    Barbut S; Youssef MK
    J Food Sci; 2016 Sep; 81(9):C2199-205. PubMed ID: 27527510
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure.
    Youssef MK; Barbut S
    J Food Sci; 2010 Mar; 75(2):S108-14. PubMed ID: 20492255
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters.
    Álvarez D; Barbut S
    Meat Sci; 2013 Jul; 94(3):320-7. PubMed ID: 23567131
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters.
    Kawecki K; Rezler R; Baranowska HM; Stangierski J
    J Sci Food Agric; 2021 Feb; 101(3):1127-1133. PubMed ID: 32785934
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Thermal and rheological properties and textural attributes of reduced-fat turkey batters.
    Hachmeister KA; Herald TJ
    Poult Sci; 1998 Apr; 77(4):632-8. PubMed ID: 9565249
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline cellulose.
    Vasquez Mejia SM; de Francisco A; Bohrer BM
    Meat Sci; 2019 Jul; 153():58-65. PubMed ID: 30913409
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Microstructure and physiochemical properties of meat sausages based on nanocellulose-stabilized emulsions.
    Qi W; Wu J; Shu Y; Wang H; Rao W; Xu HN; Zhang Z
    Int J Biol Macromol; 2020 Jun; 152():567-575. PubMed ID: 32112849
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system.
    Han M; Bertram HC
    Meat Sci; 2017 Nov; 133():159-165. PubMed ID: 28692849
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels.
    Youssef MK; Barbut S
    Meat Sci; 2011 Jan; 87(1):54-60. PubMed ID: 20875930
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages.
    Xue S; Yu X; Yang H; Xu X; Ma H; Zhou G
    J Food Sci; 2017 Jun; 82(6):1357-1368. PubMed ID: 28470966
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter.
    Shao L; Bi J; Dai R; Li X
    Food Res Int; 2020 Dec; 138(Pt B):109788. PubMed ID: 33288174
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder.
    Ghafouri-Oskuei H; Javadi A; Saeidi-Asl MR; Azadmard-Damirchi S; Armin M; Riazi F; Savadkoohi S
    Meat Sci; 2022 May; 187():108750. PubMed ID: 35217393
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of crude malva nut gum and phosphate on yield, texture, color, and microstructure of emulsified chicken meat batter.
    Barbut S; Somboonpanyakul P
    Poult Sci; 2007 Jul; 86(7):1440-4. PubMed ID: 17575194
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition.
    Herrero AM; Carmona P; López-López I; Jiménez-Colmenero F
    J Agric Food Chem; 2008 Aug; 56(16):7119-24. PubMed ID: 18642923
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.