BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

145 related articles for article (PubMed ID: 38201204)

  • 1. Physicochemical Quantitative Analysis of the Oil-Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides.
    Wang Z; Li J; Peng C; Li B; Shen Q; Chen Y
    Foods; 2024 Jan; 13(1):. PubMed ID: 38201204
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Quantitative analysis and interfacial properties of mixed pea protein isolate-phospholipid adsorption layer.
    Shen Q; Zheng W; Han F; Dai J; Song R; Li J; Li Y; Li B; Chen Y
    Int J Biol Macromol; 2023 Mar; 232():123487. PubMed ID: 36736980
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Isolating the interface of an emulsion using X-ray scattering and tensiometry to understand protein-modulated alkylglyceride crystallisation.
    MacWilliams SV; Clulow AJ; Kirby NM; Miller R; Boyd BJ; Gillies G; Beattie DA; Krasowska M
    J Colloid Interface Sci; 2023 Jan; 630(Pt B):202-214. PubMed ID: 36327723
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of Pea Legumin-to-Vicilin Ratio on the Protein Emulsifying Properties: Explanation in Terms of Protein Molecular and Interfacial Properties.
    Meijers MGJ; Meinders MBJ; Vincken JP; Wierenga PA
    J Agric Food Chem; 2023 Jul; 71(29):11228-11238. PubMed ID: 37433201
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Identification and quantification of proteins at adsorption layer of emulsion stabilized by pea protein isolates.
    Xiong T; Ye X; Su Y; Chen X; Sun H; Li B; Chen Y
    Colloids Surf B Biointerfaces; 2018 Nov; 171():1-9. PubMed ID: 30005284
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions.
    Sha L; Xiong YL
    Food Res Int; 2022 Jun; 156():111179. PubMed ID: 35651040
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The effects of thermal treatment on emulsifying properties of soy protein isolates: Interfacial rheology and quantitative proteomic analysis.
    Shen Q; Xiong T; Zheng W; Luo Y; Peng W; Dai J; Song R; Li Y; Liu S; Li B; Chen Y
    Food Res Int; 2022 Jul; 157():111326. PubMed ID: 35761611
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of pH-shifting treatments on the emulsifying properties of rice protein isolates: Quantitative analysis of interfacial protein layer.
    Shen Q; Dai H; Wen L; Zheng W; Li B; Dai J; Li B; Chen Y
    Food Res Int; 2023 Feb; 164():112306. PubMed ID: 36737901
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Multiscale combined techniques for evaluating emulsion stability: A critical review.
    Niu H; Wang W; Dou Z; Chen X; Chen X; Chen H; Fu X
    Adv Colloid Interface Sci; 2023 Jan; 311():102813. PubMed ID: 36403408
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Crystallization and Rheology of Mono- and Diglycerides and Their Role in Stabilization of Emulsion Droplets in Model Topical Ointments.
    Ali S; Tiwari A; Yeoh T; Doshi P; Kelkar N; Shah JC; Seth JR
    Langmuir; 2022 Jul; 38(28):8502-8512. PubMed ID: 35797452
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
    Gomes A; Costa ALR; Cunha RL
    Colloids Surf B Biointerfaces; 2018 Apr; 164():272-280. PubMed ID: 29413606
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives.
    Cai Z; Wei Y; Shi A; Zhong J; Rao P; Wang Q; Zhang H
    Adv Colloid Interface Sci; 2023 Mar; 313():102863. PubMed ID: 36868168
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein.
    Sha L; Koosis AO; Wang Q; True AD; Xiong YL
    Food Chem; 2021 Jul; 350():129271. PubMed ID: 33618095
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Role of the pea protein aggregation state on their interfacial properties.
    Grasberger KF; Lund FW; Simonsen AC; Hammershøj M; Fischer P; Corredig M
    J Colloid Interface Sci; 2024 Mar; 658():156-166. PubMed ID: 38100972
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends.
    Hinderink EBA; Sagis L; Schroën K; Berton-Carabin CC
    J Colloid Interface Sci; 2021 Feb; 583():704-713. PubMed ID: 33075603
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Emulsifying and interfacial properties of vicilins: role of conformational flexibility at quaternary and/or tertiary levels.
    Liang HN; Tang CH
    J Agric Food Chem; 2013 Nov; 61(46):11140-50. PubMed ID: 24151988
    [TBL] [Abstract][Full Text] [Related]  

  • 17. High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure.
    Feng T; Wang X; Wang X; Zhang X; Gu Y; Xia S; Huang Q
    Food Chem; 2021 Jul; 350():129251. PubMed ID: 33588282
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification.
    Zhang J; Liu Q; Chen Q; Sun F; Liu H; Kong B
    Ultrason Sonochem; 2022 Aug; 88():106099. PubMed ID: 35907333
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Interplay of Aging and Lot-to-Lot Variability on the Physical and Chemical Properties of Excipients: A Case Study of Mono- and Diglycerides.
    Kushwah V; Saraf I; Yeoh T; Ardelean I; Weber H; Sarkar A; Chen R; Vogel T; Modhave D; Laggner P; Paudel A
    Mol Pharm; 2021 Mar; 18(3):862-877. PubMed ID: 33475378
    [TBL] [Abstract][Full Text] [Related]  

  • 20. A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability.
    Zhi Z; Yan L; Li H; Dewettinck K; Van der Meeren P; Liu R; Van Bockstaele F
    Food Chem; 2022 Jun; 380():131832. PubMed ID: 35144133
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.