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 *

199 related articles for article (PubMed ID: 36438737)

  • 1. Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels.
    Hou W; Long J; Hua Y; Chen Y; Kong X; Zhang C; Li X
    Front Nutr; 2022; 9():1053469. PubMed ID: 36438737
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior.
    Li X; Chen X; Cheng H
    Foods; 2024 Feb; 13(3):. PubMed ID: 38338618
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion.
    Zhuang H; Li X; Wu S; Wang B; Yan H
    Food Chem; 2023 Aug; 418():135975. PubMed ID: 36965393
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics.
    Ren Y; Wei L; Hao Yoong J; Miao Z; Li H; Cao J; Liu X
    Food Chem; 2024 Feb; 434():137450. PubMed ID: 37722331
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights.
    Li C; Dai T; Jiang D; Zhang G; Deng L; Li T; Liang R; Dai H; Fu A; Liu C; Chen J
    Food Res Int; 2024 Nov; 195():114988. PubMed ID: 39277259
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase.
    Masiá C; Ong L; Logan A; Stockmann R; Gambetta J; Jensen PE; Rahimi Yazdi S; Gras S
    Soft Matter; 2023 Dec; 20(1):133-143. PubMed ID: 38054382
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective.
    Xiong T; Sun H; Niu Z; Xu W; Li Z; He Y; Luo D; Xi W; Wei J; Zhang C
    Foods; 2022 Nov; 11(23):. PubMed ID: 36496565
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Konjac glucomannan-assisted fabrication of stable emulsion-based oleogels constructed with pea protein isolate and its application in surimi gels.
    Tan Z; Yang X; Wang Z; Chen Z; Pan J; Sun Q; Dong X
    Food Chem; 2024 Jun; 443():138538. PubMed ID: 38301559
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs-SPI emulsion-filled gels.
    Zhang Q; Yin L; Chen F; Zhang P; Lv D; Zhu T; Duan X
    J Texture Stud; 2021 Apr; 52(2):251-259. PubMed ID: 33410521
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels.
    Li K; Wang LM; Cui BB; Chen B; Zhao DB; Bai YH
    Food Chem; 2024 Jul; 447():138904. PubMed ID: 38447238
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect and characterization of konjac glucomannan on xanthan gum/κ-carrageenan/agar system.
    Lin Y; Zhang L; Li X; Zhai C; Liu J; Zhang R
    Int J Biol Macromol; 2024 Feb; 257(Pt 1):128639. PubMed ID: 38056153
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Acid-Mediated Formation of Soybean Isolate Protein Emulsion Gels with Soybean Oil as an Active Component.
    Bi C; Zhou T; Wu Z; Huang Z
    Foods; 2023 Apr; 12(9):. PubMed ID: 37174292
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene.
    Lu Y; Mao L; Cui M; Yuan F; Gao Y
    J Agric Food Chem; 2019 Jun; 67(23):6466-6475. PubMed ID: 31117494
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate.
    Zhan L; Lan G; Wang Y; Xie S; Cai S; Liu Q; Chen P; Xie F
    Int J Biol Macromol; 2024 Jan; 254(Pt 3):127885. PubMed ID: 37926307
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides.
    Zhao H; Chen J; Hemar Y; Cui B
    Food Chem; 2020 Apr; 310():125983. PubMed ID: 31835225
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate.
    Wei L; Ren Y; Huang L; Ye X; Li H; Li J; Cao J; Liu X
    Gels; 2024 Jan; 10(2):. PubMed ID: 38391441
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese.
    Masiá C; Jensen PE; Petersen IL; Buldo P
    Foods; 2022 Jan; 11(2):. PubMed ID: 35053910
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products.
    Asyrul-Izhar AB; Bakar J; Sazili AQ; Goh YM; Ismail-Fitry MR
    Gels; 2023 Jan; 9(1):. PubMed ID: 36661816
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Comparative study of natural wax-based W/O emulsion gels: Microstructure and macroscopic properties.
    Gu X; Du L; Meng Z
    Food Res Int; 2023 Mar; 165():112509. PubMed ID: 36869516
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Development, characterization and underling mechanism of 3D printable quinoa protein emulsion gels by incorporating of different polysaccharides for curcumin delivery.
    Zhao K; Hao Y; Guo X; Chang Y; Shen X
    Int J Biol Macromol; 2024 Sep; 280(Pt 1):135648. PubMed ID: 39278444
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.