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 *

204 related articles for article (PubMed ID: 36587514)

  • 1. Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter.
    Zhao X; Guo R; Li X; Wang X; Zeng L; Wen X; Huang Q
    Food Chem; 2023 May; 409():135337. PubMed ID: 36587514
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter.
    Kang ZL; Xie JJ; Li YP; Song WJ; Ma HJ
    Meat Sci; 2023 Apr; 198():109087. PubMed ID: 36628894
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Impact of replacing pork backfat with rapeseed oleosomes - Natural pre-emulsified oil - On technological properties of meat model systems.
    Bibat MAD; Ang MJ; Eun JB
    Meat Sci; 2022 Apr; 186():108732. PubMed ID: 35026537
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers.
    Zheng B; Li X; Hao J; Xu D
    Food Chem; 2023 Feb; 402():134080. PubMed ID: 36137383
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters.
    Liu Y; Yang L; Zhao S; Zhao Y; Kang Z; Zhu M; He H; Ma H
    J Texture Stud; 2023 Aug; 54(4):571-581. PubMed ID: 36793251
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Effects of pork fat and linseed oil as additives on gel quality of fish cake.
    Liu Y; Huang Y; Zhang L; Li S; Cheng Q; Zhu B; Dong X
    J Texture Stud; 2023 Oct; 54(5):693-705. PubMed ID: 37119016
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.
    Ferreira I; Vasconcelos L; Leite A; Botella-Martínez C; Pereira E; Mateo J; Kasaiyan S; Teixeira A
    Biomolecules; 2022 Oct; 12(10):. PubMed ID: 36291625
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter.
    Xie C; Liu GH; Liang MH; Li SH; Kang ZL
    Gels; 2024 May; 10(5):. PubMed ID: 38786264
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure.
    Zhang J; Zhu L; Li H; Tang H; Yang H; Zhao K; Kong F; Yin T; Yao Q; Chen L
    Food Chem; 2022 Mar; 373(Pt B):131574. PubMed ID: 34802801
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: Texture properties, water mobility, microstructure, and related mechanisms.
    Zhao X; Wang X; Zeng L; Huang Q; Zhang J; Wen X; Xiong S; Yin T; Zhang B
    Food Res Int; 2022 Aug; 158():111521. PubMed ID: 35840229
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage.
    Wang X; Xie Y; Li X; Liu Y; Yan W
    Meat Sci; 2018 Dec; 146():154-159. PubMed ID: 30149279
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté.
    Delgado-Pando G; Cofrades S; Rodríguez-Salas L; Jiménez-Colmenero F
    Meat Sci; 2011 Jun; 88(2):241-8. PubMed ID: 21239120
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan.
    Zhang Q; Huang L; Li H; Zhao D; Cao J; Song Y; Liu X
    Molecules; 2022 May; 27(10):. PubMed ID: 35630579
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat.
    Cui B; Mao Y; Liang H; Li Y; Li J; Ye S; Chen W; Li B
    Int J Biol Macromol; 2022 May; 206():481-488. PubMed ID: 35245574
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.
    de Oliveira Faria M; Cipriano TM; da Cruz AG; Santos BA; Pollonio MA; Campagnol PC
    Meat Sci; 2015 Jun; 104():44-51. PubMed ID: 25688689
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure.
    Zhuang X; Han M; Kang ZL; Wang K; Bai Y; Xu XL; Zhou GH
    Meat Sci; 2016 Mar; 113():107-15. PubMed ID: 26641280
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Natural aromatic extract of black tea improved the water retention of pork meat batter.
    Xu WP; Dong RL; Lv AJ; Li YC; Zeng LT; Gao XL; Qi J; Lin Z; Yan HM; Zhang CH; Xiong GY
    Food Res Int; 2024 Aug; 190():114627. PubMed ID: 38945580
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.
    Lucas-González R; Roldán-Verdu A; Sayas-Barberá E; Fernández-López J; Pérez-Álvarez JA; Viuda-Martos M
    J Sci Food Agric; 2020 Feb; 100(3):1265-1273. PubMed ID: 31709548
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.