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 *

129 related articles for article (PubMed ID: 38360234)

  • 1. Heat-induced gelation of egg white proteins depending on heating temperature: Insights into protein structure and digestive behaviors in the elderly in vitro digestion model.
    Lee S; Jo K; Jeong SK; Jeon H; Kim YJ; Choi YS; Jung S
    Int J Biol Macromol; 2024 Mar; 262(Pt 2):130053. PubMed ID: 38360234
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of salt and heat treatment on the physicochemical properties, microstructure, secondary structure, and simulated in vitro gastrointestinal digestion of duck egg white.
    Gao X; Guo W; Wu N; Yao Y; Du H; Xu M; Zhao Y; Tu Y
    J Sci Food Agric; 2021 Nov; 101(14):6093-6103. PubMed ID: 33904600
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Thermal gelation and digestion properties of hen egg white: Study on the effect of neutral and alkaline salts addition.
    Li J; Zhang W; Tang T; Gu L; Su Y; Yang Y; Chang C; Han Q
    Food Chem; 2023 May; 409():135263. PubMed ID: 36592599
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion.
    Somaratne G; Ye A; Nau F; Ferrua MJ; Dupont D; Paul Singh R; Singh J
    Food Res Int; 2020 Dec; 138(Pt B):109782. PubMed ID: 33288168
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Moderation-excess interactions of epigallocatechin gallate and CaCl
    Chen W; Chen X; Liang W; Liao H; Qin H; Chen B; Ai M
    Food Chem X; 2024 Jun; 22():101512. PubMed ID: 38883918
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Heat-induced gel properties and gastrointestinal digestive properties of egg white produced by hens fed with selenium-enriched yeast.
    Liu Q; Wang Q; He P; Zhang Y; Pan L; Chen Y; Wu H; Zhang M
    Food Chem; 2022 Jan; 366():130712. PubMed ID: 34343953
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein.
    Wang J; Chi Y; Cheng Y; Zhao Y
    Food Chem; 2018 Apr; 246():18-25. PubMed ID: 29291838
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of dry heating on the progression of in vitro digestion of egg white proteins: contribution of multifactorial data analysis.
    Lechevalier V; Musikaphun N; Gillard A; Pasco M; Guérin-Dubiard C; Husson F; Nau F
    Food Funct; 2015 May; 6(5):1578-90. PubMed ID: 25848649
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Study on the gelling properties of egg white/surfactant system by different heating intensities.
    Jiang J; Yang X; Wang H; Chi Y; Chi Y
    Poult Sci; 2024 Aug; 103(8):103876. PubMed ID: 38833746
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of Different Heat Treatments on In Vitro Digestion of Egg White Proteins and Identification of Bioactive Peptides in Digested Products.
    Wang X; Qiu N; Liu Y
    J Food Sci; 2018 Apr; 83(4):1140-1148. PubMed ID: 29577301
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility.
    Yang M; Liu J; Yang X; Li S; Li C; Liu B; Ma S; Liu X; Du Z; Zhang T; Yu Y
    Food Chem; 2021 Jul; 349():129096. PubMed ID: 33561796
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures.
    Chen H; Zhao G; Yu X; Zhang Q; Zhu C; Tong L; Hao J
    Food Chem; 2023 Jul; 414():135694. PubMed ID: 36808027
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Millet Bran Dietary Fibers Modified by Heating and Enzymolysis Combined with Carboxymethylation, Acetylation, or Crosslinking: Influences on Properties of Heat-Induced Egg White Protein Gel.
    Li Y; Feng C; Wang X; Zheng Y; Song X; Wang N; Liu D
    Foods; 2024 Sep; 13(17):. PubMed ID: 39272592
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The influence of the presence of wheat flour on the antigenic activities of egg white proteins.
    Shin M; Lee J; Ahn K; Lee SI; Han Y
    Allergy Asthma Immunol Res; 2013 Jan; 5(1):42-7. PubMed ID: 23277877
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Improvement of functional properties of egg white protein through phosphorylation by dry-heating in the presence of pyrophosphate.
    Li CP; Ibrahim HR; Sugimoto Y; Hatta H; Aoki T
    J Agric Food Chem; 2004 Sep; 52(18):5752-8. PubMed ID: 15373420
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels.
    Ai M; Jiang A
    Food Chem; 2021 Mar; 340():128185. PubMed ID: 33010647
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Long-term preservation at low temperature of Escherichia coli cells embedded in egg white glass formed by slow drying at room temperature.
    Zhong ZH; Zhang YQ
    Int J Biol Macromol; 2023 Jan; 225():1129-1139. PubMed ID: 36427618
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling.
    Guo W; Zhao Y; Yao Y; Wu N; Xu M; Du H; Tu Y
    Int J Biol Macromol; 2019 Oct; 138():116-124. PubMed ID: 31295501
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Changes in structural, rheological, and gel properties of egg white protein induced by preheating in the dry state.
    Ma Y; Shan A; Chi Y
    Int J Biol Macromol; 2023 Sep; 248():125851. PubMed ID: 37467832
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising.
    Xue H; Tu Y; Xu M; Liao M; Luo W; Guo W; Zhang G; Zhao Y
    Food Chem; 2020 Nov; 330():127321. PubMed ID: 32569937
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.