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: 38137268)

  • 1. Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen-Thawed Spanish Mackerel Surimi.
    Li Y; Kong L; Zhang X; Wen R; Peng X
    Foods; 2023 Dec; 12(24):. PubMed ID: 38137268
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze-Thawed Spanish Mackerel Surimi Balls.
    Zhang X; Zhong S; Kong L; Wang X; Yu J; Peng X
    Foods; 2024 Jan; 13(3):. PubMed ID: 38338537
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of whey protein hydrolysate on the structural and functional stability of surimi myofibrillar protein gels during freeze-thaw cycles.
    Peng X; Li Y; Wang H; Yu J; Wen R; Zhang H; Zhao K
    Int J Biol Macromol; 2024 Nov; 281(Pt 3):136494. PubMed ID: 39393721
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze-thaw cycles: Quality enhancement and antifreeze potential.
    Peng X; Li Y; Yu J; Gao Y; Zhao X; Jia N
    Food Chem; 2024 Dec; 460(Pt 1):140552. PubMed ID: 39047476
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze-thaw cycles with different pork backfat contents.
    Shang X; Guo J; Liu W; Wu H; Zhou Z
    J Food Biochem; 2022 Oct; 46(10):e14319. PubMed ID: 35833530
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze-Thaw Cycles.
    Liu C; Kong L; Yu P; Wen R; Yu X; Xu X; Peng X
    Foods; 2022 Jul; 11(14):. PubMed ID: 35885376
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of Multiple Freeze-Thaw Cycles on Biochemical and Physical Quality Changes of White Shrimp (Penaeus vannamei) Treated with Lysine and Sodium Bicarbonate.
    Wachirasiri K; Wanlapa S; Uttapap D; Puttanlek C; Rungsardthong V
    J Food Sci; 2019 Jul; 84(7):1784-1790. PubMed ID: 31218686
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The migration and loss of water in emulsified surimi gels prepared with different phase states of lipids: Effect of freeze-thawing treatments.
    Liu C; Feng R; Li J; Hu Z; Xu Y; Xia W; Jiang Q
    J Food Sci; 2023 Apr; 88(4):1253-1267. PubMed ID: 36789876
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi.
    Chen X; Li X; Yang F; Wu J; Huang D; Huang J; Wang S
    Food Chem; 2022 Dec; 396():133717. PubMed ID: 35863175
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze-Thaw Cycles.
    Yu P; Yan J; Kong L; Yu J; Zhao X; Peng X
    Foods; 2023 Aug; 12(16):. PubMed ID: 37628134
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (
    Shang X; Yan X; Li Q; Liu Z; Teng A
    Food Sci Anim Resour; 2020 Nov; 40(6):969-979. PubMed ID: 33305281
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of salinity on physicochemical properties of Alaska pollock surimi after repeated freeze-thaw cycles.
    Kang EJ; Hunt AL; Park JW
    J Food Sci; 2008 Jun; 73(5):C347-55. PubMed ID: 18576979
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat.
    Shang X; Du J; Zhao Y; Tian J; Jiang S
    Food Sci Anim Resour; 2021 Nov; 41(6):923-935. PubMed ID: 34796321
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Assessing the Gel Quality and Storage Properties of
    Tian Z; Jiang X; Xiao N; Zhang Q; Shi W; Guo Q
    Foods; 2022 May; 11(11):. PubMed ID: 35681362
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of Washing with Antioxidant-Infused Soda-Saline Solution on Gel Functionality of Mackerel (
    Thongkam P; Chaijan M; Cheong LZ; Panpipat W
    Foods; 2023 Aug; 12(17):. PubMed ID: 37685111
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (
    Panpipat W; Chumin T; Thongkam P; Pinthong P; Shetty K; Chaijan M
    Foods; 2024 Feb; 13(4):. PubMed ID: 38397523
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Regulatory mechanisms governing collagen peptides and their 3D printing application for frozen surimi.
    Shi Y; Tu L; Yuan C; Wu J; Li X; Wang S; Chen H; Chen X
    J Food Sci; 2022 Jun; 87(6):2692-2706. PubMed ID: 35590483
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Freeze-thaw stability of duck surimi-like materials with different cryoprotectants added.
    Ramadhan K; Huda N; Ahmad R
    Poult Sci; 2012 Jul; 91(7):1703-8. PubMed ID: 22700518
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing-Thawing.
    Zhang X; Yu P; Yan J; Shi Y; Feng J; Peng X
    Foods; 2023 Sep; 12(19):. PubMed ID: 37835250
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi.
    Somjid P; Panpipat W; Cheong LZ; Chaijan M
    Foods; 2022 Oct; 11(21):. PubMed ID: 36360059
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.