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 *

117 related articles for article (PubMed ID: 38452710)

  • 1. Fabrication of high-preformance emulsifier from conjugating maltodextrin onto myofibrillar protein peptide with microwave- ultrasound synergy.
    Li Z; Zhong X; Luan C; Wen N; Shi C; Lin X; Zhao C; Zhang Y; Luo L; Zhang L; Wu Y; Yang J
    Ultrason Sonochem; 2024 Mar; 104():106818. PubMed ID: 38452710
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of combined ultrasound-microwave treatment on structural and functional properties of golden threadfin bream (Nemipterus virgatus) myofibrillar proteins and hydrolysates.
    Li Z; Wang J; Zheng B; Guo Z
    Ultrason Sonochem; 2020 Jul; 65():105063. PubMed ID: 32199256
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction.
    Li Z; Zheng Y; Sun Q; Wang J; Zheng B; Guo Z
    Ultrason Sonochem; 2021 Apr; 72():105458. PubMed ID: 33453682
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Insight on the emulsifying mechanisms of low-salt type emulsions stabilized by Maillard conjugates: Myofibrillar protein peptide-dextrin with different degrees of hydrolysis.
    Li Z; Lin L; Fu G; Guo Z; Zhang C
    Food Chem; 2024 Feb; 433():137151. PubMed ID: 37661502
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties.
    Chen J; Zhang X; Xue S; Xu X
    Int J Biol Macromol; 2020 Nov; 163():1768-1779. PubMed ID: 32961191
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibers.
    Kutzli I; Griener D; Gibis M; Grossmann L; Baier SK; Weiss J
    Food Funct; 2020 May; 11(5):4049-4056. PubMed ID: 32328603
    [TBL] [Abstract][Full Text] [Related]  

  • 7. High Homogenization Speeds for Preparing Unstable Myofibrillar Protein-Olive Oil Emulsions.
    Li R; He Q; Rong L; Lin Y; Jia N; Shao J; Liu D
    J Food Sci; 2019 May; 84(5):1113-1121. PubMed ID: 31009553
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions.
    Kibici D; Kahveci D
    J Food Sci; 2019 Jun; 84(6):1273-1280. PubMed ID: 31059587
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability.
    Li Z; Zhong X; Luan C; Wen N; Shi C; Liu S; Xu Y; He Q; Wu Y; Yang J
    Food Chem X; 2024 Mar; 21():101149. PubMed ID: 38312490
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing.
    Chen J; Zeng X; Chai J; Zhou G; Xu X
    Ultrason Sonochem; 2023 May; 95():106397. PubMed ID: 37044021
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of ultrasonic-microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi.
    Zhang T; Wang J; Feng J; Liu Y; Suo R; Ma Q; Sun J
    Ultrason Sonochem; 2022 Nov; 90():106218. PubMed ID: 36356497
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH.
    Li Y; Xu Y; Xu X; Zeng X; Zhou G
    Food Res Int; 2022 Nov; 161():111834. PubMed ID: 36192966
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Ultrasonic and homogenization: An overview of the preparation of an edible protein-polysaccharide complex emulsion.
    Qayum A; Rashid A; Liang Q; Wu Y; Cheng Y; Kang L; Liu Y; Zhou C; Hussain M; Ren X; Ashokkumar M; Ma H
    Compr Rev Food Sci Food Saf; 2023 Nov; 22(6):4242-4281. PubMed ID: 37732485
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties.
    Kan X; Chen G; Zhou W; Zeng X
    Food Res Int; 2021 Dec; 150(Pt A):110740. PubMed ID: 34865759
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex.
    Wang C; Li J; Sun Y; Wang C; Guo M
    J Dairy Sci; 2022 Aug; 105(8):6431-6446. PubMed ID: 35688741
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of chitosan on the emulsifying properties of egg yolk hydrolysates: study on creaming, thermal and oxidative stability.
    Chang C; Gao Y; Su Y; Gu L; Li J; Yang Y
    J Sci Food Agric; 2021 Aug; 101(11):4691-4698. PubMed ID: 33537985
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction.
    Chen L; Chen J; Wu K; Yu L
    J Agric Food Chem; 2016 Jul; 64(27):5531-8. PubMed ID: 27329355
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein-prepared oil-in-water emulsions.
    Guan H; Diao X; Liu D; Han J; Kong B; Liu D; Gao C; Zhang L
    J Sci Food Agric; 2020 Aug; 100(10):3910-3919. PubMed ID: 32342985
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Fabrication, characterization and emulsifying properties of myofibrillar protein-chitosan complexes in acidic conditions.
    Lang Y; Wang M; Zhou S; Han D; Xie P; Li C; Yang X
    Int J Biol Macromol; 2024 Mar; 262(Pt 2):130000. PubMed ID: 38331058
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions.
    Wen C; Zhang J; Qin W; Gu J; Zhang H; Duan Y; Ma H
    Food Chem; 2020 Nov; 331():127374. PubMed ID: 32593796
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.