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 *

121 related articles for article (PubMed ID: 38442442)

  • 1. Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers.
    Badar IH; Wang Z; Zhou Y; Guo X; Jaspal MH; Kong B; Liu H
    Meat Sci; 2024 Jun; 212():109474. PubMed ID: 38442442
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers.
    Badar IH; Li Y; Liu H; Chen Q; Liu Q; Kong B
    Meat Sci; 2023 May; 199():109143. PubMed ID: 36827828
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels.
    Badar IH; Wang Z; Zhou Y; Jaspal MH; Liu H; Chen Q; Kong B
    Food Chem; 2024 Oct; 456():139970. PubMed ID: 38850606
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers.
    Babji AS; Alina AR; Seri Chempaka MY; Sharmini T; Basker R; Yap SL
    Int J Food Sci Nutr; 1998 Sep; 49(5):327-32. PubMed ID: 10367001
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (
    Cerrón-Mercado F; Botella-Martínez CM; Salvá-Ruíz BK; Fernández-López J; Pérez-Alvarez JA; Viuda-Martos M
    Foods; 2022 Jul; 11(15):. PubMed ID: 35892783
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers.
    Botella-Martinez C; Lucas-González R; Lorenzo JM; Santos EM; Rosmini M; Sepúlveda N; Teixeira A; Sayas-Barberá E; Pérez-Alvarez JA; Fernandez-Lopez J; Viuda-Martos M
    Foods; 2021 Nov; 10(11):. PubMed ID: 34828987
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based pickering emulsions.
    Hussain Badar I; Wang Z; Chen Q; Liu Q; Ma J; Liu H; Kong B
    Food Chem; 2024 Jun; 442():138469. PubMed ID: 38266416
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile.
    Heck RT; Saldaña E; Lorenzo JM; Correa LP; Fagundes MB; Cichoski AJ; de Menezes CR; Wagner R; Campagnol PCB
    Meat Sci; 2019 Oct; 156():174-182. PubMed ID: 31200329
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers.
    Cîrstea Lazăr N; Nour V; Corbu AR; Codină GG
    Gels; 2023 Dec; 9(12):. PubMed ID: 38131956
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil.
    Hanula M; Szpicer A; Górska-Horczyczak E; Khachatryan G; Pogorzelska-Nowicka E; Poltorak A
    Molecules; 2022 Jun; 27(12):. PubMed ID: 35744826
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions.
    Barros JC; Munekata PES; de Carvalho FAL; Domínguez R; Trindade MA; Pateiro M; Lorenzo JM
    Meat Sci; 2021 Mar; 173():108396. PubMed ID: 33288362
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolate.
    Badar IH; Wang Z; Sun F; Xia X; Chen Q; Liu Q; Kong B; Liu H
    Food Res Int; 2024 Jan; 175():113812. PubMed ID: 38129013
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers.
    Onopiuk A; Kołodziejczak K; Szpicer A; Marcinkowska-Lesiak M; Wojtasik-Kalinowska I; Stelmasiak A; Poltorak A
    Foods; 2022 Jul; 11(13):. PubMed ID: 35804801
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions.
    Hanula M; Szpicer A; Górska-Horczyczak E; Khachatryan G; Pogorzelski G; Pogorzelska-Nowicka E; Poltorak A
    Molecules; 2022 Apr; 27(8):. PubMed ID: 35458595
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Use of Tiger Nut (
    Carvalho Barros J; Munekata PES; de Carvalho FAL; Pateiro M; Barba FJ; Domínguez R; Trindade MA; Lorenzo JM
    Foods; 2020 Jan; 9(1):. PubMed ID: 31947797
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages.
    Li C; Xie W; Zhang X; Liu J; Zhang M; Shao JH
    Meat Sci; 2023 Mar; 197():109086. PubMed ID: 36580792
    [TBL] [Abstract][Full Text] [Related]  

  • 17. O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality.
    Yang Y; Wang W; Wu Z; Wang X; Zhang K; Li Y
    J Sci Food Agric; 2020 Jan; 100(1):268-276. PubMed ID: 31512249
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils.
    Vargas-Ramella M; Munekata PES; Pateiro M; Franco D; Campagnol PCB; Tomasevic I; Domínguez R; Lorenzo JM
    Foods; 2020 May; 9(5):. PubMed ID: 32375313
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage.
    Keenan DF; Resconi VC; Smyth TJ; Botinestean C; Lefranc C; Kerry JP; Hamill RM
    Meat Sci; 2015 Sep; 107():75-85. PubMed ID: 25965966
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger.
    Moghtadaei M; Soltanizadeh N; Goli SAH
    Food Res Int; 2018 Jun; 108():368-377. PubMed ID: 29735069
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.