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 *

147 related articles for article (PubMed ID: 37087874)

  • 1. Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties.
    Wang Y; Yuan JJ; Li K; Wang JL; Li JG; Chen B; Bai YH
    Meat Sci; 2023 Jul; 201():109194. PubMed ID: 37087874
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic modifications.
    Wang Y; Yuan JJ; Li K; Chen X; Wang YT; Bai YH
    Food Chem; 2023 Mar; 404(Pt A):134585. PubMed ID: 36444014
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of chickpea (Cicer arietinum L.) protein isolate on the heat-induced gelation properties of pork myofibrillar protein.
    Li J; Chen Y; Dong X; Li K; Wang Y; Wang Y; Du M; Zhang J; Bai Y
    J Sci Food Agric; 2021 Mar; 101(5):2108-2116. PubMed ID: 32978960
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages.
    Li C; Xie W; Zhang X; Liu J; Zhang M; Shao JH
    Meat Sci; 2023 Mar; 197():109086. PubMed ID: 36580792
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan.
    Gao XQ; Zhang WG; Zhou GH
    J Sci Food Agric; 2015 Nov; 95(14):2832-7. PubMed ID: 25428271
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers.
    Argel NS; Ranalli N; Califano AN; Andrés SC
    J Sci Food Agric; 2020 Aug; 100(10):3932-3941. PubMed ID: 32329079
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage.
    Kasaiyan SA; Caro I; Ramos DD; Salvá BK; Carhuallanqui A; Dehnavi M; Mateo J
    Meat Sci; 2023 Aug; 202():109217. PubMed ID: 37172550
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. 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]  

  • 15. Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study.
    Ruiz-Capillas C; Carmona P; Jiménez-Colmenero F; Herrero AM
    Food Chem; 2013 Dec; 141(4):3688-94. PubMed ID: 23993537
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate.
    Jeong HG; Jo K; Lee S; Yong HI; Choi YS; Jung S
    Meat Sci; 2023 Mar; 197():109070. PubMed ID: 36508862
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer.
    Choe J; Kim HY
    Poult Sci; 2019 Jun; 98(6):2662-2669. PubMed ID: 30698807
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages.
    O'Flynn CC; Cruz-Romero MC; Troy DJ; Mullen AM; Kerry JP
    Meat Sci; 2014 Jan; 96(1):633-9. PubMed ID: 24056406
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.