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 *

113 related articles for article (PubMed ID: 37639890)

  • 1. Synergistic effect of residual sugar on freeze-thaw stability of high internal phase emulsions using glycosylated cod protein as interface stabilizer.
    Hu S; Xiao F; Du M; Pan J; Song L; Wu C; Zhu B; Xu X
    Food Chem; 2024 Jan; 432():137134. PubMed ID: 37639890
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions.
    Lu F; Chi Y; Chi Y
    Food Res Int; 2024 Jan; 176():113825. PubMed ID: 38163687
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacers.
    Huang ZX; Lin WF; Zhang Y; Tang CH
    Food Res Int; 2022 Jun; 156():111309. PubMed ID: 35651068
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing.
    Hu S; Xiao F; Du M; Pan J; Song L; Wu C; Zhu B; Xu X
    Food Chem X; 2023 Oct; 19():100759. PubMed ID: 37780284
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide.
    Yang H; Wang S; Xu Y; Wang S; Yang L; Song H; He Y; Liu H
    Food Chem; 2023 Aug; 418():135956. PubMed ID: 36958186
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Influence of Protein Hydrolysis on the Freeze-thaw Stability of Emulsions Prepared with Soy Protein - Dextran Conjugates.
    Wang Y; Yu J; Xu N; Wang G; Wang X
    J Oleo Sci; 2019 Oct; 68(10):959-965. PubMed ID: 31511465
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Formation of Shelf-Stable Pickering High Internal Phase Emulsion Stabilized by
    Cao Y; Dai Y; Lu X; Li R; Zhou W; Li J; Zheng B
    Front Nutr; 2021; 8():770218. PubMed ID: 34888338
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Optimization of enzymatic soy protein isolate-glucosamine conjugates to improve the freeze-thaw stability of emulsion.
    Li N; Zhang Z; Cui Y; Shi J; Sun X; Liu YA; Wang X; Xu N
    J Sci Food Agric; 2023 Jan; 103(2):811-819. PubMed ID: 36036167
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of morphology and polymorphic transformation of fat crystals on the freeze-thaw stability of mayonnaise-type oil-in-water emulsions.
    Ishibashi C; Hondoh H; Ueno S
    Food Res Int; 2016 Nov; 89(Pt 1):604-613. PubMed ID: 28460956
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze-Thaw Stability of Pickering Emulsion.
    Song Z; Yang Y; Chen F; Fan J; Wang B; Bian X; Xu Y; Liu B; Fu Y; Shi Y; Zhang X; Zhang N
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553760
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Pickering emulsions synergistically stabilized by sugar beet pectin and montmorillonite exhibit enhanced storage stability and viscoelasticity.
    Chen H; Guo X; Li J; Liu Z; Hu Y; Tao X; Song S; Zhu B
    Int J Biol Macromol; 2023 Jul; 242(Pt 1):124788. PubMed ID: 37164140
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Study on Protein Structures of Eight Mung Bean Varieties and Freeze-Thaw Stability of Protein-Stabilized Emulsions.
    Sun H; Fan J; Sun H; Jiang G; Meng Y; Zeng X; Yang Z; Nan X; Kang L; Liu X
    Foods; 2022 Oct; 11(21):. PubMed ID: 36359956
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.