BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

118 related articles for article (PubMed ID: 38458131)

  • 1. Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate.
    Zhu B; Yang J; Dou J; Ning Y; Qi B; Li Y
    Food Chem; 2024 Jul; 447():138901. PubMed ID: 38458131
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions.
    Fernandez-Avila C; Trujillo AJ
    Food Chem; 2016 Oct; 209():104-13. PubMed ID: 27173541
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Soy glycinin-soyasaponin mixtures at oil-water interface: Interfacial behavior and O/W emulsion stability.
    Zhu L; Xu Q; Liu X; Xu Y; Yang L; Wang S; Li J; He Y; Liu H
    Food Chem; 2020 Oct; 327():127062. PubMed ID: 32454279
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions.
    Wan ZL; Wang JM; Wang LY; Yuan Y; Yang XQ
    Food Chem; 2014 Oct; 161():324-31. PubMed ID: 24837958
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability.
    Chen W; Liang G; Li X; He Z; Zeng M; Gao D; Qin F; Goff HD; Chen J
    Colloids Surf B Biointerfaces; 2019 May; 177():550-558. PubMed ID: 30825847
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions.
    Zhang X; Zhang S; Xie F; Han L; Li L; Jiang L; Qi B; Li Y
    J Sci Food Agric; 2021 Jan; 101(1):262-271. PubMed ID: 32627183
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions.
    Padial-Domínguez M; Espejo-Carpio FJ; García-Moreno PJ; Jacobsen C; Guadix EM
    Food Chem; 2020 Nov; 329():127148. PubMed ID: 32485647
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
    Hu M; McClements DJ; Decker EA
    J Agric Food Chem; 2003 Mar; 51(6):1696-700. PubMed ID: 12617607
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Covalent Interaction between Rice Protein Hydrolysates and Chlorogenic Acid: Improving the Stability of Oil-in-Water Emulsions.
    Pan X; Fang Y; Wang L; Shi Y; Xie M; Xia J; Pei F; Li P; Xiong W; Shen X; Hu Q
    J Agric Food Chem; 2019 Apr; 67(14):4023-4030. PubMed ID: 30901199
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Soy protein isolate-guar gum-goose liver oil O/W Pickering emulsions that remain stable under accelerated oxidation at high temperatures.
    Fan X; Li C; Shi Z; Xia Q; Du L; Zhou C; Pan D
    J Sci Food Agric; 2024 Jan; 104(2):1107-1115. PubMed ID: 37736877
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes.
    Xu Z; Zhang X; Wu X; Ma D; Huang Y; Zhao Q; Zhang S; Li Y
    Int J Biol Macromol; 2024 Mar; 261(Pt 2):129855. PubMed ID: 38302013
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Individual effects of rosemary extract and green tea polyphenols on the physicochemical properties of soybean oil-myosin emulsion with l-arginine or l-lysine.
    Hu Y; Wang Y; Pan D; Li Y; Li R; Xu B; Zhou C
    Food Chem; 2022 Nov; 395():133582. PubMed ID: 35779509
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition level.
    Cui Z; Chen Y; Kong X; Zhang C; Hua Y
    J Agric Food Chem; 2014 Feb; 62(7):1634-42. PubMed ID: 24460091
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Formation mechanism of quinoa protein hydrolysate-EGCG complexes at different pH conditions and its effect on the protein hydrolysate-lipid co-oxidation in emulsions.
    Xu J; Zhang H; Deng M; Guo H; Cui L; Liu Z; Xu J
    Food Res Int; 2024 Jun; 186():114365. PubMed ID: 38729700
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion.
    Yan S; Xu J; Liu G; Du X; Hu M; Zhang S; Jiang L; Zhu H; Qi B; Li Y
    Food Chem; 2022 Sep; 387():132891. PubMed ID: 35421647
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
    Zhu Z; Zhao C; Yi J; Liu N; Cao Y; Decker EA; McClements DJ
    J Agric Food Chem; 2018 May; 66(17):4458-4468. PubMed ID: 29648824
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of High Pressure Treatment on Interfacial Properties, Structure and Oxidative Stability of Soy Protein Isolate-Stabilized Emulsions.
    Chen S; Wang X; Xu Y; Zhang X; Wang X; Jiang L
    J Oleo Sci; 2019 May; 68(5):409-418. PubMed ID: 30971642
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel.
    Zhu Q; Zhao L; Zhang H; Saito M; Yin L
    Food Chem; 2017 Apr; 220():452-459. PubMed ID: 27855925
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.