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)

  • 21. Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation.
    Rahmati K; Mazaheri Tehrani M; Daneshvar K
    J Food Sci Technol; 2014 Nov; 51(11):3341-7. PubMed ID: 26396329
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise.
    Mirsadeghi Darabi D; Ariaii P; Safari R; Ahmadi M
    Food Sci Nutr; 2022 Jan; 10(1):253-263. PubMed ID: 35035926
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs.
    He Y; Purdy SK; Tse TJ; Tar'an B; Meda V; Reaney MJT; Mustafa R
    Foods; 2021 Aug; 10(9):. PubMed ID: 34574088
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Mayonnaise contributes to increasing postprandial serum β-carotene concentration through the emulsifying property of egg yolk in rats and humans.
    Takeda S; Kimura M; Marushima R; Takeuchi A; Takizawa K; Ogino Y; Masuda Y; Kunou M; Hasegawa M; Maruyama C
    J Nutr Sci Vitaminol (Tokyo); 2011; 57(3):209-15. PubMed ID: 21908943
    [TBL] [Abstract][Full Text] [Related]  

  • 25. A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS.
    Gao LB; Obianwuna UE; Zhang HJ; Qiu K; Wu SG; Qi GH; Wang J
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553769
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Faba bean protein in reduced fat/cholesterol mayonnaise: extraction and physico-chemical modification process.
    Ouraji M; Alimi M; Motamedzadegan A; Shokoohi S
    J Food Sci Technol; 2020 May; 57(5):1774-1785. PubMed ID: 32327788
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Investigating the physicochemical, rheological, and sensory properties of low-fat mayonnaise prepared with amaranth protein as an egg yolk replacer.
    Mohammadi S; Alimi M; Shahidi SA; Shokoohi S
    Food Sci Nutr; 2024 Jul; 12(7):5147-5161. PubMed ID: 39055190
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Egg white hydrolysate inhibits oxidation in mayonnaise and a model system.
    Kobayashi H; Sasahara R; Yoda S; Kotake-Nara E
    Biosci Biotechnol Biochem; 2017 Jun; 81(6):1206-1215. PubMed ID: 28485214
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties.
    Liu X; Zhang X; Ding L; Jin H; Chen N; Huang X; Jin Y; Cai Z
    Food Res Int; 2023 May; 167():112658. PubMed ID: 37087208
    [TBL] [Abstract][Full Text] [Related]  

  • 30. The effect of replacing egg yolk with sesame-peanut defatted meal milk on the physicochemical, colorimetry, and rheological properties of low-cholesterol mayonnaise.
    Karshenas M; Goli M; Zamindar N
    Food Sci Nutr; 2018 Jun; 6(4):824-833. PubMed ID: 29983945
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Super chilling enhances preservation of the freshness of salted egg yolk during long-term storage.
    Yanagisawa T; Watanuki C; Ariizumi M; Shigematsu Y; Kobayashi H; Hasegawa M; Watanabe K
    J Food Sci; 2009 Mar; 74(2):E62-9. PubMed ID: 19323743
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Mechanistic insights into the improved properties of mayonnaise from the changes in protein structures of enzymatic modification-treated egg yolk.
    Zhao W; Zang J; Qing M; Wang H; Chi Y; Chi Y
    RSC Adv; 2022 Sep; 12(42):27213-27224. PubMed ID: 36276000
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Breed and feed affect amino acid contents of egg yolk and eggshell color in chickens.
    Mori H; Takaya M; Nishimura K; Goto T
    Poult Sci; 2020 Jan; 99(1):172-178. PubMed ID: 32416798
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus Part 1: technological properties of incubated egg yolk.
    Buxmann W; Bindrich U; Heinz V; Knorr D; Franke K
    Colloids Surf B Biointerfaces; 2010 Mar; 76(1):186-91. PubMed ID: 19931433
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Preparation of octenyl succinylated kappa-carrageenan; reaction optimization, characterization, and application in low-fat vegan mayonnaise.
    Pourramezan H; Labbafi M; Khodaiyan F; Mousavi M; Gharaghani M; Saadatvand M; Mahmoudi A
    Int J Biol Macromol; 2022 Dec; 223(Pt A):882-898. PubMed ID: 36309236
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Sensory and rheological properties of Polish commercial mayonnaise.
    Juszczak L; Fortuna T; Kośla A
    Nahrung; 2003 Aug; 47(4):232-5. PubMed ID: 13678259
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein.
    Pei Y; Zhang Y; Ding H; Li B; Yang J
    Foods; 2023 Jul; 12(15):. PubMed ID: 37569176
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Properties of low-fat, low-cholesterol egg yolk prepared by supercritical CO2 extraction.
    Bringe NA
    Adv Exp Med Biol; 1997; 415():161-81. PubMed ID: 9131191
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Characterization of Pickering emulsions stabilized by delipidated egg yolk granular protein nanoparticles crosslinked with ultraviolet radiation.
    Ridella F; Marcet I; Gutiérrez G; Rendueles M; Díaz M
    Food Chem; 2024 Feb; 433():137330. PubMed ID: 37660604
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Lactic acid fermentation improves rehydration and emulsifying properties of spray-dried egg yolk powder.
    Jia J; Zhang X; Jia X; Duan J; Wu Z; Deng X; Ge J
    Food Chem; 2025 Jan; 463(Pt 3):141352. PubMed ID: 39316903
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.