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 *

166 related articles for article (PubMed ID: 38391441)

  • 1. Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate.
    Wei L; Ren Y; Huang L; Ye X; Li H; Li J; Cao J; Liu X
    Gels; 2024 Jan; 10(2):. PubMed ID: 38391441
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties.
    Cîrstea Lazăr N; Nour V; Boruzi AI
    Foods; 2023 Jan; 12(3):. PubMed ID: 36766048
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan.
    Gao XQ; Zhang WG; Zhou GH
    J Sci Food Agric; 2015 Nov; 95(14):2832-7. PubMed ID: 25428271
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan.
    Zhang Q; Huang L; Li H; Zhao D; Cao J; Song Y; Liu X
    Molecules; 2022 May; 27(10):. PubMed ID: 35630579
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter.
    Kang ZL; Xie JJ; Li YP; Song WJ; Ma HJ
    Meat Sci; 2023 Apr; 198():109087. PubMed ID: 36628894
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessment.
    Salcedo-Sandoval L; Cofrades S; Ruiz-Capillas C; Carballo J; Jiménez-Colmenero F
    Meat Sci; 2015 Mar; 101():95-102. PubMed ID: 25485511
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion.
    Wang M; Ma L; Xie P; Li C; Yang X; Lang Y
    Food Sci Technol Int; 2023 Aug; ():10820132231196202. PubMed ID: 37593829
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties.
    Verma AK; Chatli MK; Kumar D; Kumar P; Mehta N
    Asian-Australas J Anim Sci; 2015 Feb; 28(2):252-9. PubMed ID: 25557822
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage.
    Jo YJ; Kwon YJ; Min SG; Choi MJ
    Korean J Food Sci Anim Resour; 2015; 35(1):71-9. PubMed ID: 26761802
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics.
    Ren Y; Wei L; Hao Yoong J; Miao Z; Li H; Cao J; Liu X
    Food Chem; 2024 Feb; 434():137450. PubMed ID: 37722331
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations.
    Huang L; Ren Y; Li H; Zhang Q; Wang Y; Cao J; Liu X
    Front Nutr; 2022; 9():843832. PubMed ID: 35356728
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Development of β-Cyclodextrin/Konjac-Based Emulsion Gel for a Pork Backfat Substitute in Emulsion-Type Sausage.
    Kim YJ; Shin DM; Yune JH; Jung HS; Kwon HC; Lee KW; Oh JW; Kim BG; Han SG
    Gels; 2022 Jun; 8(6):. PubMed ID: 35735713
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages.
    Chen J; Zhao J; Li X; Liu Q; Kong B
    Foods; 2021 Jun; 10(7):. PubMed ID: 34202576
    [TBL] [Abstract][Full Text] [Related]  

  • 14. In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study.
    Xue S; Park JY; Tuell JR; Maskal JM; Johnson JS; Dinh T; Kim YHB
    Foods; 2022 Apr; 11(9):. PubMed ID: 35563945
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Screening of Optimal Konjac Glucomannan-Protein Composite Gel Formulations to Mimic the Texture and Appearance of Tripe.
    Zou Q; Liu Y; Luo L; Chen Y; Zheng Y; Ran G; Liu D
    Gels; 2024 Aug; 10(8):. PubMed ID: 39195057
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter.
    Xie C; Liu GH; Liang MH; Li SH; Kang ZL
    Gels; 2024 May; 10(5):. PubMed ID: 38786264
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi).
    Imm BY; Kim CH; Imm JY
    Korean J Food Sci Anim Resour; 2014; 34(4):496-9. PubMed ID: 26761287
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Partial replacement of pork back-fat by vegetable oils in burger patties: effect on oxidative stability and texture and color changes during cooking and chilled storage.
    Rodríguez-Carpena JG; Morcuende D; Estévez M
    J Food Sci; 2011 Sep; 76(7):C1025-31. PubMed ID: 22417539
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage.
    Lund MN; Hviid MS; Claudi-Magnussen C; Skibsted LH
    Meat Sci; 2008 Aug; 79(4):727-33. PubMed ID: 22063036
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins.
    Tong Q; Chen L; Wang W; Zhang Z; Yu X; Ren F
    J Food Sci Technol; 2018 Aug; 55(8):2899-2909. PubMed ID: 30065399
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.