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 *

145 related articles for article (PubMed ID: 36870213)

  • 1. Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk.
    Jia J; Tian L; Song Q; Liu X; Rubert J; Li M; Duan X
    Food Chem; 2023 Jul; 415():135789. PubMed ID: 36870213
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of an Edible Oil-Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise.
    Hsu HI; Lee TA; Wang MF; Li PH; Ho JH
    Molecules; 2022 Aug; 27(15):. PubMed ID: 35956940
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Fabrication and characterization of emulsion stabilized by table egg-yolk granules at different pH levels.
    Wang A; Xiao Z; Wang J; Li G; Wang L
    J Sci Food Agric; 2020 Mar; 100(4):1470-1478. PubMed ID: 31756278
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Comparison and evaluation of
    Jia J; Deng X; Jia X; Guo C; Liu X; Liu Y; Duan X
    Food Chem X; 2024 Mar; 21():101096. PubMed ID: 38229672
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts.
    Akcicek A; Karasu S; Bozkurt F; Kayacan S
    ACS Omega; 2022 Aug; 7(30):26316-26327. PubMed ID: 35936406
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage.
    Fernandes SS; Mellado MLMS
    J Food Sci; 2018 Jan; 83(1):74-83. PubMed ID: 29165817
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures.
    Wang W; Hu C; Sun H; Zhao J; Xu C; Ma Y; Ma J; Jiang L; Hou J
    Foods; 2022 Jul; 11(15):. PubMed ID: 35892786
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration.
    Jing X; Cai Y; Liu T; Chen B; Zhao Q; Deng X; Zhao M
    Food Chem; 2023 Mar; 403():134337. PubMed ID: 36156401
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Influence of processing factors on the stability of model mayonnaise with whole egg during long-term storage.
    Ariizumi M; Kubo M; Handa A; Hayakawa T; Matsumiya K; Matsumura Y
    Biosci Biotechnol Biochem; 2017 Apr; 81(4):803-811. PubMed ID: 28118791
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Protein hydrolysate from yellowfin tuna red meat as fortifying and stabilizing agent in mayonnaise.
    Unnikrishnan P; Puthenveetil Kizhakkethil B; Anant Jadhav M; Sivam V; Ashraf PM; Ninan G; Aliyamveetil Abubacker Z
    J Food Sci Technol; 2020 Feb; 57(2):413-425. PubMed ID: 32116351
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions.
    Yang X; Li A; Yu W; Li X; Sun L; Xue J; Guo Y
    Int J Biol Macromol; 2020 Mar; 147():595-606. PubMed ID: 31935410
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of feeding CLA on plasma and granules fatty acid composition of eggs and prepared mayonnaise quality.
    Shinn SE; Proctor A; Gilley AD; Cho S; Martin E; Anthony NB
    Food Chem; 2016 Apr; 197(Pt A):57-65. PubMed ID: 26616924
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk.
    Tian L; Hu S; Jia J; Tan W; Yang L; Zhang Q; Liu X; Duan X
    Food Chem; 2021 Mar; 341(Pt 1):128163. PubMed ID: 33035853
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise.
    Ho JH; Lee TA; Namai N; Sakai S; Lou SS; Handa A; Lin WT
    Foods; 2022 May; 11(10):. PubMed ID: 35626996
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of Sodium Chloride and Acetic Acid Concentrations on Dispersion Stability of Mayonnaise.
    Miyagawa Y; Nakagawa K; Fujita H; Adachi S
    J Oleo Sci; 2019; 68(10):1027-1032. PubMed ID: 31582667
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A novel cholesterol-free mayonnaise made from Pickering emulsion stabilized by apple pomace particles.
    Lu Z; Zhou S; Ye F; Zhou G; Gao R; Qin D; Zhao G
    Food Chem; 2021 Aug; 353():129418. PubMed ID: 33735772
    [TBL] [Abstract][Full Text] [Related]  

  • 19. A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate.
    Rahbari M; Aalami M; Kashaninejad M; Maghsoudlou Y; Aghdaei SS
    J Food Sci Technol; 2015 Jun; 52(6):3383-93. PubMed ID: 26028719
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise.
    Karshenas M; Goli M; Zamindar N
    Food Sci Technol Int; 2019 Dec; 25(8):633-641. PubMed ID: 31155956
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.