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 *

320 related articles for article (PubMed ID: 36821919)

  • 1. Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides.
    Li M; Feng L; Xu Y; Nie M; Li D; Zhou C; Dai Z; Zhang Z; Zhang M
    Food Chem; 2023 Jul; 414():135702. PubMed ID: 36821919
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel.
    Feng L; Wu J; Cai L; Li M; Dai Z; Li D; Liu C; Zhang M
    Food Chem; 2022 Nov; 393():133422. PubMed ID: 35689924
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation.
    Copetti G; Grassi M; Lapasin R; Pricl S
    Glycoconj J; 1997 Dec; 14(8):951-61. PubMed ID: 9486428
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Exploring gelation properties and structural features on 3D printability of compound proteins emulsion gels: Emphasizing pH-regulated non-covalent interactions with xanthan gum.
    Dong S; Qian Z; Liu X; Liu F; Zhan Q; Hu Q; Zhao L
    Food Chem; 2024 Dec; 461():141005. PubMed ID: 39213733
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions.
    Khouryieh H; Puli G; Williams K; Aramouni F
    Food Chem; 2015 Jan; 167():340-8. PubMed ID: 25148996
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing.
    Li Y; Wang J; Ying R; Huang M; Hayat K
    Carbohydr Polym; 2024 Feb; 326():121658. PubMed ID: 38142086
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates.
    Nooshkam M; Varidi M
    Food Chem; 2021 Jun; 347():129079. PubMed ID: 33493834
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition.
    Cui H; Mu Z; Xu H; Bilawal A; Jiang Z; Hou J
    Food Res Int; 2024 Sep; 192():114764. PubMed ID: 39147556
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum.
    Li Z; Zheng S; Zhao C; Liu M; Zhang Z; Xu W; Luo D; Shah BR
    Int J Biol Macromol; 2020 Dec; 165(Pt B):2387-2394. PubMed ID: 33132128
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.
    Chityala PK; Khouryieh H; Williams K; Conte E
    Food Chem; 2016 Dec; 212():332-40. PubMed ID: 27374540
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions.
    Chen W; Wang W; Guo M; Li Y; Meng F; Liu D
    Food Chem; 2022 May; 375():131706. PubMed ID: 34952387
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study.
    Pocan P; Ilhan E; Oztop MH
    J Food Sci; 2019 May; 84(5):1087-1093. PubMed ID: 30958906
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Hydrophobized cellulose nanocrystals enhance xanthan and locust bean gum network properties in gels and emulsions.
    Nigmatullin R; Johns MA; Eichhorn SJ
    Carbohydr Polym; 2020 Dec; 250():116953. PubMed ID: 33049858
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans.
    Jo W; Bak JH; Yoo B
    Int J Biol Macromol; 2018 Jul; 114():263-269. PubMed ID: 29572142
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes.
    Xu Z; Zhang X; Wu X; Ma D; Huang Y; Zhao Q; Zhang S; Li Y
    Int J Biol Macromol; 2024 Mar; 261(Pt 2):129855. PubMed ID: 38302013
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum-locust bean gum mixture: Evaluation of their stability and protection.
    Tian H; Xiang D; Li C
    Int J Biol Macromol; 2021 Apr; 175():40-48. PubMed ID: 33548306
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Static stability of partially crystalline emulsions: Impacts of carrageenan and its blends with xanthan gum and/or guar gum.
    Xu H; Yang L; Xie P; Zhou Q; Chen Y; Karrar E; Qi H; Lin R; Zhu Y; Jin J; Jin Q; Wang X
    Int J Biol Macromol; 2022 Dec; 223(Pt A):307-315. PubMed ID: 36336159
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study.
    Khalesi H; Emadzadeh B; Kadkhodaee R; Fang Y
    Int J Biol Macromol; 2019 Mar; 125():17-26. PubMed ID: 30529204
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Gelation and microstructural properties of a millet-based yogurt-like product using polymerized whey protein and xanthan gum as thickening agents.
    Song X; Sun X; Ban Q; Cheng J; Zhang S; Guo M
    J Food Sci; 2020 Nov; 85(11):3927-3933. PubMed ID: 33104246
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 16.