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 *

118 related articles for article (PubMed ID: 38486415)

  • 21. pH-responsive in situ gelling properties of thiolated citrus high-methoxyl pectin and its potential gel mechanism.
    Chen J; Cui Y; Yang F; Zhang S; Ma Y; Liu J
    Food Res Int; 2023 Jan; 163():112220. PubMed ID: 36596149
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media.
    Vriesmann LC; de Oliveira Petkowicz CL
    Int J Biol Macromol; 2017 Aug; 101():146-152. PubMed ID: 28322947
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Pectin as a rheology modifier: Origin, structure, commercial production and rheology.
    Chan SY; Choo WS; Young DJ; Loh XJ
    Carbohydr Polym; 2017 Apr; 161():118-139. PubMed ID: 28189220
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Nonenzymatic degradation of citrus pectin and pectate during prolonged heating: effects of pH, temperature, and degree of methyl esterification.
    Diaz JV; Anthon GE; Barrett DM
    J Agric Food Chem; 2007 Jun; 55(13):5131-6. PubMed ID: 17550266
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Citrus Oil Emulsions Stabilized by Citrus Pectin: The Influence Mechanism of Citrus Variety and Acid Treatment.
    Zhao S; Gao W; Tian G; Zhao C; DiMarco-Crook C; Fan B; Li C; Xiao H; Lian Y; Zheng J
    J Agric Food Chem; 2018 Dec; 66(49):12978-12988. PubMed ID: 30462506
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Steady and dynamic shear rheological behavior of semi dilute Alyssum homolocarpum seed gum solutions: influence of concentration, temperature and heating-cooling rate.
    Alaeddini B; Koocheki A; Mohammadzadeh Milani J; Razavi SMA; Ghanbarzadeh B
    J Sci Food Agric; 2018 May; 98(7):2713-2720. PubMed ID: 29083478
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Role of pectin in the current trends towards low-glycaemic food consumption.
    Muñoz-Almagro N; Montilla A; Villamiel M
    Food Res Int; 2021 Feb; 140():109851. PubMed ID: 33648169
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Pectin from Abelmoschus esculentus: optimization of extraction and rheological properties.
    Chen Y; Zhang JG; Sun HJ; Wei ZJ
    Int J Biol Macromol; 2014 Sep; 70():498-505. PubMed ID: 25058753
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Physicochemical, structural and rheological properties of pectin isolated from citrus canning processing water.
    Li G; Wang F; Wang MM; Tang MT; Zhou T; Gu Q
    Int J Biol Macromol; 2022 Jan; 195():12-21. PubMed ID: 34890634
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Short communication: Stabilization of milk proteins at pH 5.5 using pectic polysaccharides derived from potato tubers.
    Peterson RB; Rankin SA; Ikeda S
    J Dairy Sci; 2019 Oct; 102(10):8691-8695. PubMed ID: 31421885
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Characterization of partial acid hydrolysates of citrus pectin for their pasting, rheological and thermal properties.
    Dangi N; Yadav BS
    J Food Sci Technol; 2020 Jul; 57(7):2681-2692. PubMed ID: 32549618
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Enzymatic modification of pectin to increase its calcium sensitivity while preserving its molecular weight.
    Hotchkiss AT; Savary BJ; Cameron RG; Chau HK; Brouillette J; Luzio GA; Fishman ML
    J Agric Food Chem; 2002 May; 50(10):2931-7. PubMed ID: 11982422
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Impact of thermal treatment on proanthocyanidin-pectin binary complexes: Insights from structural, rheological, antioxidant, and astringent properties.
    Li Q; Huang J; Zhao T; Wang Y; Cai F; McClements DJ; Fu Y; Shen P; Xu J
    Food Chem; 2024 Jun; 442():138490. PubMed ID: 38245989
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Extraction of high methoxyl pectin from unripe waste Ponkan mandarine (Citrus reticulata Blanco cv. Ponkan) with an eco-friendly solvent.
    Vieira DRR; da Silva VR; Spier MR
    Int J Biol Macromol; 2024 Feb; 258(Pt 1):128663. PubMed ID: 38092102
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Microstructure and kinetic rheological behavior of amidated and nonamidated LM pectin gels.
    Löfgren C; Guillotin S; Hermansson AM
    Biomacromolecules; 2006 Jan; 7(1):114-21. PubMed ID: 16398505
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Pectin extraction from lime pomace by cold-active polygalacturonase-assisted method.
    Bezus B; Esquivel JCC; Cavalitto S; Cavello I
    Int J Biol Macromol; 2022 Jun; 209(Pt A):290-298. PubMed ID: 35398384
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Morphology of complexes formed between β-lactoglobulin nanofibrils and pectins is influenced by the pH and structural characteristics of the pectins.
    Hettiarachchi CA; Melton LD; Williams MA; McGillivray DJ; Gerrard JA; Loveday SM
    Biopolymers; 2016 Nov; 105(11):819-31. PubMed ID: 27422378
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of mesoscopic structure of citrus pectin on its emulsifying properties: Compactness is more important than size.
    Zhao S; Ren W; Gao W; Tian G; Zhao C; Bao Y; Cui J; Lian Y; Zheng J
    J Colloid Interface Sci; 2020 Jun; 570():80-88. PubMed ID: 32142905
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field
    Akkaya S; Ozel B; Oztop MH; Yanik DK; Gogus F
    J Food Sci; 2021 Jan; 86(1):120-128. PubMed ID: 33336400
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Fabrication of Pickering emulsions stabilized by citrus pectin modified with β-cyclodextrin and its application in 3D printing.
    Cen S; Li Z; Guo Z; Shi J; Huang X; Zou X; Holmes M
    Carbohydr Polym; 2023 Jul; 312():120833. PubMed ID: 37059559
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.