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 *

122 related articles for article (PubMed ID: 38608389)

  • 1. Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk.
    Li X; Zhang Y; Wu Y; Huang Y; Huang X; Wu Y; Geng F; Huang Q; Huang M; Li X
    Poult Sci; 2024 Jun; 103(6):103697. PubMed ID: 38608389
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels.
    Sun Y; Wang Q; Jin H; Li Z; Sheng L
    Food Chem; 2021 Nov; 361():130075. PubMed ID: 34077880
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of CaCl
    Liu Y; Yang X; Chi Y; Chi Y
    Food Res Int; 2023 Oct; 172():113096. PubMed ID: 37689867
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl.
    Li J; Xu L; Su Y; Chang C; Yang Y; Gu L
    Food Res Int; 2020 Jun; 132():108990. PubMed ID: 32331693
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules.
    Yang Y; Zhao Y; Xu M; Yao Y; Wu N; Du H; Tu Y
    Food Chem; 2020 May; 311():125998. PubMed ID: 31874426
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk.
    Shi M; Zeng Q; Hu X; Jin H; Lv X; Ma J; Chen R; Jin Y
    J Food Sci; 2024 May; 89(5):2684-2700. PubMed ID: 38551186
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein.
    Huang X; Li X; Zhang Y; Li X; Zhang P; Song H; Huang Q; Fu G
    J Sci Food Agric; 2024 Aug; 104(11):6787-6798. PubMed ID: 38567870
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white.
    Tang H; Tan L; Chen Y; Zhang J; Li H; Chen L
    J Sci Food Agric; 2021 Mar; 101(4):1389-1395. PubMed ID: 32835415
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology.
    Blume K; Dietrich K; Lilienthal S; Ternes W; Drotleff AM
    Food Chem; 2015 Apr; 173():584-93. PubMed ID: 25466063
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation.
    Zang J; Pan X; Zhang Y; Tu Y; Xu H; Tang D; Zhang Q; Chen J; Yin Z
    Food Res Int; 2023 Oct; 172():113097. PubMed ID: 37689869
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules.
    Su Y; Sun Y; Chang C; Li J; Cai Y; Zhao Q; Huang Z; Xiong W; Gu L; Yang Y
    J Sci Food Agric; 2024 Aug; 104(10):6070-6084. PubMed ID: 38441435
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Gelation behavior of egg yolk under physical and chemical induction: A review.
    Zhao Y; Feng F; Yang Y; Xiong C; Xu M; Tu Y
    Food Chem; 2021 Sep; 355():129569. PubMed ID: 33773456
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate.
    Zhang H; Tan S; Gan H; Zhang H; Xia N; Jiang L; Ren H; Zhang X
    Food Chem; 2023 Jan; 400():134032. PubMed ID: 36055145
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Rheological, structural and physicochemical characteristics of heat-induced egg albumin/sesbania gum mixed gels.
    Li R; Cheng Y; Tang N; Wu L; Nirasawa S; Jia X; Cao W
    Int J Biol Macromol; 2020 Nov; 163():87-95. PubMed ID: 32599246
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions.
    Aguilar JM; Cordobés F; Raymundo A; Guerrero A
    Carbohydr Polym; 2017 Apr; 161():172-180. PubMed ID: 28189226
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen-Thawed Hen Egg Yolk.
    Primacella M; Wang T; Acevedo NC
    J Agric Food Chem; 2018 Jan; 66(2):512-520. PubMed ID: 29220173
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting.
    Xu L; Zhao Y; Xu M; Yao Y; Wu N; Du H; Tu Y
    Food Chem; 2019 Mar; 275():600-609. PubMed ID: 30724239
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels.
    Xin X; Zhang G; Xue H; Qiu W; Hu H; Tu Y; Zhao Y
    Food Chem; 2023 Mar; 405(Pt B):135041. PubMed ID: 36442251
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes.
    Ma Z; Qing M; Zang J; Xu Y; Gao X; Chi Y; Chi Y
    Poult Sci; 2024 Jun; 103(6):103657. PubMed ID: 38552569
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Determination of the Gelation Mechanism of Freeze-Thawed Hen Egg Yolk.
    Au C; Acevedo NC; Horner HT; Wang T
    J Agric Food Chem; 2015 Nov; 63(46):10170-80. PubMed ID: 26527230
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.