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 *

107 related articles for article (PubMed ID: 38456829)

  • 1. Tri-component hydrocolloid as egg white replacement in meringues: gellan gum with soy protein isolate and maltodextrin.
    Choi HW; You Y; Ham SH; Choe Y; Park S; Hahn J
    J Sci Food Agric; 2024 Aug; 104(10):6166-6173. PubMed ID: 38456829
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels.
    Chang YY; Li D; Wang LJ; Bi CH; Adhikari B
    Carbohydr Polym; 2014 Aug; 108():183-91. PubMed ID: 24751263
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Synergistic effect of gellan gum and guar gum on improving the foaming properties of soy protein isolate-based complexes: Interaction mechanism and interfacial behavior.
    Han Y; Zhu L; Zhang H; Liu T; Wu G
    Carbohydr Polym; 2024 Sep; 339():122202. PubMed ID: 38823898
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Linear Viscoelastic Properties of Selected Polysaccharide Gums as Function of Concentration, pH, and Temperature.
    Fagioli L; Pavoni L; Logrippo S; Pelucchini C; Rampoldi L; Cespi M; Bonacucina G; Casettari L
    J Food Sci; 2019 Jan; 84(1):65-72. PubMed ID: 30548856
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Improving adhesion of seasonings to crackers with hydrocolloid solutions.
    Armstrong ME; Barringer SA
    J Food Sci; 2013 Nov; 78(11):E1704-12. PubMed ID: 24117394
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Understanding the foam stability mechanisms of complex formed by soy protein isolate and different charged polysaccharides: Air/water interfacial behavior and rheological characteristics.
    Han Y; Zhu L; Zhang H; Liu T; Wu G
    Int J Biol Macromol; 2024 May; 268(Pt 1):131583. PubMed ID: 38621554
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Improving foaming properties of yolk-contaminated egg albumen by basic soy protein.
    Wang G; Wang T
    J Food Sci; 2009 Oct; 74(8):C581-7. PubMed ID: 19799653
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides.
    Zhao H; Chen J; Hemar Y; Cui B
    Food Chem; 2020 Apr; 310():125983. PubMed ID: 31835225
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Using modified soy protein to enhance foaming of egg white protein.
    Wang G; Troendle M; Reitmeier CA; Wang T
    J Sci Food Agric; 2012 Aug; 92(10):2091-7. PubMed ID: 22271648
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties.
    Alghooneh A; Razavi SMA; Kasapis S
    J Texture Stud; 2019 Dec; 50(6):520-538. PubMed ID: 31226217
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Agglomeration of galactomannan gum powders: Physical, rheological, and structural characterizations.
    Lee H; Yoo B
    Carbohydr Polym; 2021 Mar; 256():117599. PubMed ID: 33483081
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of phase separation behavior, emulsion stability, rheology, and microstructure of egg white-polysaccharide mixtures.
    Erçelebi EA; Ibanoğlu E
    J Food Sci; 2009 Aug; 74(6):C506-12. PubMed ID: 19723189
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of guar gum or xanthan gum addition in conjunction with pasteurization on liquid egg white.
    Gao J; Shi Q; Ye Y; Wu Y; Chen H; Tong P
    Food Chem; 2022 Jul; 383():132378. PubMed ID: 35183963
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof-of-Concept.
    Wouters AGB; Rombouts I; Fierens E; Brijs K; Delcour JA
    J Food Sci; 2018 Aug; 83(8):2119-2126. PubMed ID: 30035322
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup.
    Komeilyfard A; Fazel M; Akhavan H; Mousakhani Ganjeh A
    J Texture Stud; 2017 Apr; 48(2):114-123. PubMed ID: 28370116
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans.
    Jo W; Bak JH; Yoo B
    Int J Biol Macromol; 2018 Jul; 114():263-269. PubMed ID: 29572142
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels.
    Babaei J; Khodaiyan F; Mohammadian M
    Int J Biol Macromol; 2019 May; 128():94-100. PubMed ID: 30682479
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Hydrocolloid clustering based on their rheological properties.
    Alghooneh A; Razavi SMA; Kasapis S
    J Texture Stud; 2018 Dec; 49(6):619-638. PubMed ID: 30246503
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel.
    Feng L; Wu J; Cai L; Li M; Dai Z; Li D; Liu C; Zhang M
    Food Chem; 2022 Nov; 393():133422. PubMed ID: 35689924
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of gellan gum on functional properties of low-fat chicken meat batters.
    Li K; Liu JY; Fu L; Li WJ; Zhao YY; Bai YH; Kang ZL
    J Texture Stud; 2019 Apr; 50(2):131-138. PubMed ID: 30414321
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.