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 *

131 related articles for article (PubMed ID: 37300816)

  • 1. Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsions.
    Cai Y; Huang L; Zhao Q; Zhao D; Zhao M; Van der Meeren P
    J Sci Food Agric; 2023 Nov; 103(14):6920-6928. PubMed ID: 37300816
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characteristics of insoluble soybean fiber (ISF) concentrated emulsions: Effects of pretreatment on ISF and freeze-thaw stability of emulsions.
    Cai Y; Huang L; Zhou F; Zhao Q; Zhao M; Van der Meeren P
    Food Chem; 2023 Nov; 427():136738. PubMed ID: 37392634
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity.
    Cai Y; Chen B; Zeng D; Huang L; Xiao C; Zhao X; Zhao M; Zhao Q; Van der Meeren P
    Food Chem; 2022 Jul; 383():132428. PubMed ID: 35182872
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from
    Huang L; Cai Y; Su J; Zhao M; Zhao Q; Van der Meeren P
    Soft Matter; 2023 Jun; 19(22):4062-4072. PubMed ID: 37227429
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber-rich stabilizer for oil in water emulsions.
    Huang L; Cai Y; Zhao Q; Zhao D; Hu Y; Zhao M; Van der Meeren P
    J Sci Food Agric; 2024 Mar; 104(5):3080-3089. PubMed ID: 38063380
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose.
    Cai Y; Zeng D; Huang L; Zhao M; Zhao Q; Van der Meeren P
    J Sci Food Agric; 2022 Nov; 102(14):6707-6717. PubMed ID: 35620809
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability.
    Dursun Capar T; Iscimen EM; McClements DJ; Yalcin H; Hayta M
    J Sci Food Agric; 2024 Aug; 104(11):6483-6493. PubMed ID: 38507329
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream.
    Hei X; Liu Z; Li S; Wu C; Jiao B; Hu H; Ma X; Zhu J; Adhikari B; Wang Q; Shi A
    Int J Biol Macromol; 2024 Feb; 257(Pt 1):128183. PubMed ID: 37977455
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability.
    Qin XS; Luo ZG; Peng XC; Lu XX; Zou YX
    J Agric Food Chem; 2018 Aug; 66(31):8363-8370. PubMed ID: 30016098
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Freeze-thaw stability of high-internal-phase emulsion stabilized by chickpea protein microgel particles and its application in surimi.
    Xu X; Fan L; Li J
    J Sci Food Agric; 2024 Nov; 104(14):8621-8633. PubMed ID: 39011982
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Homogenized soybean hull suspension as an emulsifier for oil/water emulsions: Synergistic effect of the insoluble fiber and soluble polysaccharide.
    Yuan Z; Zhu D; Xu X; Xu J; Yang L; Song H; Wang S; Liu J; Liu H
    Int J Biol Macromol; 2023 May; 237():123950. PubMed ID: 36898458
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan.
    Xu W; Jia Y; Li J; Sun H; Cai L; Wu G; Kang M; Zang J; Luo D
    Int J Biol Macromol; 2024 Mar; 261(Pt 2):129740. PubMed ID: 38281516
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Reversibility of freeze-thaw/re-emulsification on Pickering emulsion stabilized with gliadin/sodium caseinate nanoparticles and konjac glucomannan.
    Xu W; Ning Y; Sun Y; Sun H; Jia Y; Chai L; Luo D; Shah BR
    Int J Biol Macromol; 2023 Apr; 233():123653. PubMed ID: 36780967
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Development of zein/soluble soybean polysaccharide nanoparticle-stabilized Pickering emulsions.
    Gao J; Liang H; Li S; Zhou B
    J Food Sci; 2021 May; 86(5):1907-1916. PubMed ID: 33885154
    [TBL] [Abstract][Full Text] [Related]  

  • 15. MCT/LCT Mixed Oil Phase Enhances the Rheological Property and Freeze-Thawing Stability of Emulsion.
    Liu J; Han Y; Chen J; Zhang Z; Miao S; Zheng B; Zhang L
    Foods; 2022 Feb; 11(5):. PubMed ID: 35267345
    [TBL] [Abstract][Full Text] [Related]  

  • 16. High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion.
    Lu F; Ma Y; Zang J; Qing M; Ma Z; Chi Y; Chi Y
    Int J Biol Macromol; 2023 Apr; 233():123560. PubMed ID: 36746301
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions.
    Zhu XF; Zheng J; Liu F; Qiu CY; Lin WF; Tang CH
    Food Funct; 2017 Aug; 8(8):2974-2981. PubMed ID: 28745770
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Plant-based high internal phase emulsions stabilized by dual protein nanostructures with heat and freeze-thaw tolerance.
    Wang T; Li F; Zhang H; Feng W; Wang R
    Food Chem; 2022 Mar; 373(Pt B):131458. PubMed ID: 34731810
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Interfacial crystallized oleogel emulsion with improved freeze-thaw stability and tribological properties: Influence of cooling rate.
    Liao Z; Wang X; Lu M; Zhong R; Xiao J; Rogers MA; Cao Y; Lan Y
    Food Chem; 2024 Jul; 445():138704. PubMed ID: 38401308
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Dynamic-mechanical thermoanalysis test: a rapid alternative for accelerated freeze-thaw stability evaluation of W/O emulsions.
    Cekic ND; Savic SM; Savic SD
    Drug Dev Ind Pharm; 2019 Dec; 45(12):1896-1906. PubMed ID: 31589077
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 7.