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 *

146 related articles for article (PubMed ID: 38642689)

  • 1. Effect of starch and peanut oil on physicochemical and gel properties of myofibrillar protein: Amylose content and addition form.
    Mi H; Su N; Liang S; Li J; Chen J; Li X
    Int J Biol Macromol; 2024 May; 268(Pt 1):131699. PubMed ID: 38642689
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi.
    Mi H; Liang S; Chen J; Li X; Li J
    Int J Biol Macromol; 2024 Feb; 259(Pt 1):129183. PubMed ID: 38176498
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of γ-oryzanol/β-sitosterol-based oleogels on the physicochemical and gel properties of Nemipterus virgatus myofibrillar protein.
    Mi H; Yang Y; Yi S; Li J; Chen J; Li X
    J Sci Food Agric; 2024 Oct; 104(13):8120-8129. PubMed ID: 38872574
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties.
    Wu M; Hu J; Gu X; Wang Q; Wei R; Wang J; Li Z; Liu R; Ge Q; Yu H
    J Sci Food Agric; 2022 May; 102(7):2731-2740. PubMed ID: 34709652
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types.
    Wang Q; Luan Y; Tang Z; Li Z; Gu C; Liu R; Ge Q; Yu H; Wu M
    Food Res Int; 2023 Feb; 164():112443. PubMed ID: 36738008
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation.
    Pei Z; Wang H; Xia G; Hu Y; Xue C; Lu S; Li C; Shen X
    Food Chem; 2023 Mar; 403():134424. PubMed ID: 36358074
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels.
    Wu M; Xiong YL; Chen J; Tang X; Zhou G
    J Food Sci; 2009; 74(4):E207-17. PubMed ID: 19490326
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel.
    Wu M; Wang J; Hu J; Li Z; Liu R; Liu Y; Cao Y; Ge Q; Yu H
    J Sci Food Agric; 2020 Jan; 100(1):258-267. PubMed ID: 31512250
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel.
    Cen K; Yu X; Gao C; Yang Y; Tang X; Feng X
    Food Chem; 2022 Nov; 394():133456. PubMed ID: 35717909
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Controlled formation of emulsion gels stabilized by salted myofibrillar protein under malondialdehyde (MDA)-induced oxidative stress.
    Zhou F; Sun W; Zhao M
    J Agric Food Chem; 2015 Apr; 63(14):3766-77. PubMed ID: 25749308
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Multi-scale stabilization mechanism of pickering emulsion gels based on dihydromyricetin/high-amylose corn starch composite particles.
    Geng S; Liu X; Ma H; Liu B; Liang G
    Food Chem; 2021 Sep; 355():129660. PubMed ID: 33799246
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel.
    Zhou L; Cai J; Wang J; Ma C; Xing L; Ying Tang S; Zhang W
    Food Res Int; 2024 Jul; 188():114531. PubMed ID: 38823850
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of sodium tripolyphosphate coupled with (-)-epigallocatechin on the in vitro digestibility and emulsion gel properties of myofibrillar protein under oxidative stress.
    Chen J; Zhang K; Ren Y; Hu F; Yan Y; Qu J
    Food Funct; 2020 Jul; 11(7):6407-6421. PubMed ID: 32613953
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp.
    Sun F; Huang Q; Hu T; Xiong S; Zhao S
    Int J Biol Macromol; 2014 Mar; 64():17-24. PubMed ID: 24296404
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels.
    Wu M; Xiong YL; Chen J
    Meat Sci; 2011 Jul; 88(3):384-90. PubMed ID: 21342749
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content.
    Zhao X; Li D; Wang LJ; Wang Y
    Carbohydr Polym; 2022 Apr; 281():119061. PubMed ID: 35074125
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations.
    Wang S; Zhang Y; Chen L; Xu X; Zhou G; Li Z; Feng X
    Food Chem; 2018 Mar; 243():50-57. PubMed ID: 29146369
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content.
    Mu R; Wang B; Lv W; Yu J; Li G
    Carbohydr Polym; 2023 Feb; 301(Pt A):120293. PubMed ID: 36436851
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Insight into the spatial distribution and interaction model of heat-induced micro- and nano-starch/myofibrillar protein blends.
    Li X; Yue X; Huang Q; Xiong S
    Int J Biol Macromol; 2023 Jun; 240():124366. PubMed ID: 37044321
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Phosphorylation modification of myofibrillar proteins by sodium pyrophosphate affects emulsion gel formation and oxidative stability under different pH conditions.
    Chen J; Ren Y; Zhang K; Qu J; Hu F; Yan Y
    Food Funct; 2019 Oct; 10(10):6568-6581. PubMed ID: 31552989
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.