BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

162 related articles for article (PubMed ID: 38338618)

  • 1. Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior.
    Li X; Chen X; Cheng H
    Foods; 2024 Feb; 13(3):. PubMed ID: 38338618
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Physicochemical properties and in vitro digestion behavior of emulsion micro-gels stabilized by κ-carrageenan and whey protein: Effects of sodium alginate addition.
    Liang B; Feng S; Zhang X; Ye Y; Sun C; Ji C; Li X
    Int J Biol Macromol; 2024 Jun; 271(Pt 1):132512. PubMed ID: 38795879
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels.
    Hou W; Long J; Hua Y; Chen Y; Kong X; Zhang C; Li X
    Front Nutr; 2022; 9():1053469. PubMed ID: 36438737
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of limited proteolysis and CaCl
    Nourmohammadi N; Campanella OH; Chen D
    Food Res Int; 2024 Jul; 188():114474. PubMed ID: 38823865
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Fabrication and Characterization of Ultra-High-Pressure (UHP)-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gels for the Delivery of Curcumin.
    Su J; Wang L; Dong W; Wei J; Liu X; Yan J; Ren F; Yuan F; Wang P
    Front Nutr; 2022; 9():839761. PubMed ID: 35284445
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective.
    Xiong T; Sun H; Niu Z; Xu W; Li Z; He Y; Luo D; Xi W; Wei J; Zhang C
    Foods; 2022 Nov; 11(23):. PubMed ID: 36496565
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products.
    Fontes-Candia C; Martínez JC; López-Rubio A; Salvia-Trujillo L; Martín-Belloso O; Martínez-Sanz M
    Food Chem; 2022 Sep; 387():132877. PubMed ID: 35397271
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel.
    Lei YC; Zhao X; Li D; Wang LJ; Wang Y
    Foods; 2022 Mar; 11(5):. PubMed ID: 35267367
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white.
    Tang H; Tan L; Chen Y; Zhang J; Li H; Chen L
    J Sci Food Agric; 2021 Mar; 101(4):1389-1395. PubMed ID: 32835415
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Design of glucono-δ-lactone-induced pinto bean protein isolate/κ-carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior.
    Aliabbasi N; Emam-Djomeh Z; Askari G; Salami M
    J Sci Food Agric; 2023 Feb; 103(3):1484-1498. PubMed ID: 36184820
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics.
    Zhang X; Zhang S; Zhong M; Qi B; Li Y
    Food Chem; 2022 Jun; 380():132212. PubMed ID: 35139479
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan.
    Yan JN; Du YN; Jiang XY; Han JR; Pan JF; Wu HT
    J Food Sci; 2021 Mar; 86(3):792-802. PubMed ID: 33565634
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of κ-carrageenan on the gelation properties of oyster protein.
    Jiang S; Ma Y; Wang Y; Wang R; Zeng M
    Food Chem; 2022 Jul; 382():132329. PubMed ID: 35134723
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin.
    Zhang B; Meng R; Li XL; Liu WJ; Cheng JS; Wang W
    Food Chem; 2021 Mar; 357():129726. PubMed ID: 33866240
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi.
    Chen J; Deng T; Wang C; Mi H; Yi S; Li X; Li J
    J Sci Food Agric; 2020 Mar; 100(5):2252-2260. PubMed ID: 31917477
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Modulating in vitro digestion of whey protein cold-set emulsion gels via gel properties modification with gallic acid and EGCG.
    Cao Y; Wang Q; Lin J; Ding YY; Han J
    Food Res Int; 2024 Jan; 175():113686. PubMed ID: 38129029
    [TBL] [Abstract][Full Text] [Related]  

  • 17. An oral gel suitable for swallowing: The effect of micronization on the gel properties and microstructure of κ-carrageenan.
    Song J; Li J; Zhong J; Guo Z; Xu J; Chen X; Qiu M; Lin J; Han L; Zhang D
    Int J Biol Macromol; 2024 Jun; 271(Pt 2):132708. PubMed ID: 38815948
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions.
    Cheng Y; Ye A; Singh H
    Curr Res Food Sci; 2024; 8():100674. PubMed ID: 38283161
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Interactions between carrageenans and milk proteins: a microstructural and rheological study.
    Arltoft D; Ipsen R; Madsen F; Vries Jd
    Biomacromolecules; 2007 Feb; 8(2):729-36. PubMed ID: 17253765
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: influence of thermal treatments before and/or after emulsification.
    Tang CH; Chen L; Foegeding EA
    J Agric Food Chem; 2011 Apr; 59(8):4071-7. PubMed ID: 21381784
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.