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 *

136 related articles for article (PubMed ID: 37593829)

  • 1. Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion.
    Wang M; Ma L; Xie P; Li C; Yang X; Lang Y
    Food Sci Technol Int; 2023 Aug; ():10820132231196202. PubMed ID: 37593829
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality.
    Yang Y; Wang W; Wu Z; Wang X; Zhang K; Li Y
    J Sci Food Agric; 2020 Jan; 100(1):268-276. PubMed ID: 31512249
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage.
    Wang Y; Wang W; Jia H; Gao G; Wang X; Zhang X; Wang Y
    J Food Sci; 2018 Jun; 83(6):1740-1747. PubMed ID: 29745986
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate.
    Wei L; Ren Y; Huang L; Ye X; Li H; Li J; Cao J; Liu X
    Gels; 2024 Jan; 10(2):. PubMed ID: 38391441
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat.
    Rezaee M; Aider M
    Meat Sci; 2023 Oct; 204():109283. PubMed ID: 37473714
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Partial replacement of pork back-fat by vegetable oils in burger patties: effect on oxidative stability and texture and color changes during cooking and chilled storage.
    Rodríguez-Carpena JG; Morcuende D; Estévez M
    J Food Sci; 2011 Sep; 76(7):C1025-31. PubMed ID: 22417539
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties.
    Verma AK; Chatli MK; Kumar D; Kumar P; Mehta N
    Asian-Australas J Anim Sci; 2015 Feb; 28(2):252-9. PubMed ID: 25557822
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties.
    Cîrstea Lazăr N; Nour V; Boruzi AI
    Foods; 2023 Jan; 12(3):. PubMed ID: 36766048
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Use of
    Torres-Martínez BDM; Vargas-Sánchez RD; Torrescano-Urrutia GR; González-Ávila M; Rodríguez-Carpena JG; Huerta-Leidenz N; Pérez-Alvarez JA; Fernández-López J; Sánchez-Escalante A
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553817
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of different fat level on microwave cooking properties of goat meat patties.
    Das AK; Rajkumar V
    J Food Sci Technol; 2013 Dec; 50(6):1206-11. PubMed ID: 24426036
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties.
    Hamidioglu I; Alenčikienė G; Dzedulionytė M; Zabulionė A; Bali A; Šalaševičienė A
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553772
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties.
    Choi N; Park S; Park Y; Park G; Oh S; Kim YA; Lim Y; Jang S; Kim Y; Ahn KS; Feng X; Choi J
    Food Sci Anim Resour; 2024 Jul; 44(4):817-831. PubMed ID: 38974719
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement.
    Janardhanan R; González-Diez M; Ibañez FC; Beriain MJ
    Foods; 2022 Nov; 11(22):. PubMed ID: 36429270
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties.
    Choi YS; Choi JH; Han DJ; Kim HY; Kim HW; Lee MA; Chung HJ; Kim CJ
    Meat Sci; 2012 May; 91(1):1-7. PubMed ID: 22227100
    [TBL] [Abstract][Full Text] [Related]  

  • 18. In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study.
    Xue S; Park JY; Tuell JR; Maskal JM; Johnson JS; Dinh T; Kim YHB
    Foods; 2022 Apr; 11(9):. PubMed ID: 35563945
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer.
    Ismail MA; Chong GH; Ismail-Fitry MR
    J Food Sci Technol; 2021 Dec; 58(12):4703-4710. PubMed ID: 34629534
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage.
    Jo YJ; Kwon YJ; Min SG; Choi MJ
    Korean J Food Sci Anim Resour; 2015; 35(1):71-9. PubMed ID: 26761802
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.