BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

140 related articles for article (PubMed ID: 37780343)

  • 21. A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing.
    Shahbazi M; Jäger H; Ettelaie R
    J Agric Food Chem; 2022 Feb; 70(7):2374-2388. PubMed ID: 35143723
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Modulating hydrophilic properties of β-cyclodextrin/carboxymethyl cellulose colloid particles to stabilize Pickering emulsions for food 3D printing.
    Guo Z; Li Z; Cen S; Liang N; Muhammad A; Tahir HE; Shi J; Huang X; Zou X
    Carbohydr Polym; 2023 Aug; 313():120764. PubMed ID: 37182940
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Gelation and microstructural properties of a millet-based yogurt-like product using polymerized whey protein and xanthan gum as thickening agents.
    Song X; Sun X; Ban Q; Cheng J; Zhang S; Guo M
    J Food Sci; 2020 Nov; 85(11):3927-3933. PubMed ID: 33104246
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions.
    Zhang M; Liang B; He H; Ji C; Cui T; Sun C
    Polymers (Basel); 2021 Jul; 13(14):. PubMed ID: 34301058
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles.
    Xu W; Jin W; Huang K; Huang L; Lou Y; Li J; Liu X; Li B
    Int J Biol Macromol; 2018 Oct; 117():280-286. PubMed ID: 29842955
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Synergistic stabilization of emulsion gel by nanoparticles and surfactant enables 3D printing of lipid-rich solid oral dosage forms.
    Johannesson J; Pathare MM; Johansson M; Bergström CAS; Teleki A
    J Colloid Interface Sci; 2023 Nov; 650(Pt B):1253-1264. PubMed ID: 37478742
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Fabrication of Pickering emulsions stabilized by citrus pectin modified with β-cyclodextrin and its application in 3D printing.
    Cen S; Li Z; Guo Z; Shi J; Huang X; Zou X; Holmes M
    Carbohydr Polym; 2023 Jul; 312():120833. PubMed ID: 37059559
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat products.
    Funami T; Nakano K; Maeda K; Yamasaki H; Nakauma M
    J Texture Stud; 2023 Jun; 54(3):428-439. PubMed ID: 37086101
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Making Polyol Gummies by 3D Printing: Effect of Polyols on 3D Printing Characteristics.
    Le H; Wang X; Wei Y; Zhao Y; Zhang J; Zhang L
    Foods; 2022 Mar; 11(6):. PubMed ID: 35327296
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Prediction of viscoelastic properties of peanut-based 3D printable food ink.
    Kadival A; Mitra J; Kaushal M; Machavaram R
    J Texture Stud; 2023 Dec; ():. PubMed ID: 38053288
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of arabic gum and xanthan gum on the stability of pesticide in water emulsion.
    Zhang X; Liu J
    J Agric Food Chem; 2011 Feb; 59(4):1308-15. PubMed ID: 21226518
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effect of hydrocolloids on physicochemical properties, stability, and digestibility of Pickering emulsions stabilized by nanofibrillated cellulose.
    Tangsrianugul N; Winuprasith T; Suphantharika M; Wongkongkatep J
    Food Funct; 2022 Jan; 13(2):990-999. PubMed ID: 35015014
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Chocolate-based Ink Three-dimensional Printing (Ci3DP).
    Karyappa R; Hashimoto M
    Sci Rep; 2019 Oct; 9(1):14178. PubMed ID: 31578354
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Comparison of phenolics, antioxidant, and antiproliferative activities of two Hypsizygus marmoreus varieties.
    Xu Q; Wang H; Li T; Chen L; Zheng B; Liu RH
    J Food Sci; 2020 Jul; 85(7):2227-2235. PubMed ID: 32485027
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Fabrication of fat-reduced water-in-oil emulsion and the application in 3D printing.
    Wang M; Zhang J; Fan L; Li J
    Food Res Int; 2023 Oct; 172():113118. PubMed ID: 37689880
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet.
    Liu Z; Bhandari B; Guo C; Zheng W; Cao S; Lu H; Mo H; Li H
    Foods; 2021 Sep; 10(9):. PubMed ID: 34574299
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum.
    Sarraf M; Naji-Tabasi S; Beig-Babaei A; Moros JE; Sánchez MC; Franco JM; Tenorio-Alfonso A
    Food Sci Nutr; 2023 Nov; 11(11):6907-6919. PubMed ID: 37970390
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability.
    Abdolmaleki K; Alizadeh L; Hosseini SM; Nayebzadeh K
    Food Sci Biotechnol; 2020 Dec; 29(12):1685-1693. PubMed ID: 33282435
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum.
    Su Y; Zhang W; Liu R; Chang C; Li J; Xiong W; Yang Y; Gu L
    Foods; 2023 May; 12(9):. PubMed ID: 37174422
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion.
    Xu W; Sun H; Jia Y; Jia Y; Ning Y; Wang Y; Jiang L; Luo D; Shah BR
    Carbohydr Polym; 2023 Apr; 305():120507. PubMed ID: 36737181
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.