BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

116 related articles for article (PubMed ID: 38823828)

  • 1. Solubility, (micro)structure, and in vitro digestion of pea protein dispersions as affected by high pressure homogenization and environmental conditions.
    Guevara-Zambrano JM; Chowdhury P; Wouters AGB; Verkempinck SHE
    Food Res Int; 2024 Jul; 188():114434. PubMed ID: 38823828
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of heat treatment on the digestion behavior of pea and rice protein dispersions and their blends, studied using the semi-dynamic INFOGEST digestion method.
    Jiménez-Munoz L; Brodkorb A; Gómez-Mascaraque LG; Corredig M
    Food Funct; 2021 Sep; 12(18):8747-8759. PubMed ID: 34369549
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Enhancing the usability of pea protein in emulsion applications through modification by various approaches: A comparative study.
    Xia B; Liu Y; Dong C; Shen Y; Wang C
    Food Res Int; 2024 Jul; 188():114477. PubMed ID: 38823839
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate.
    Gao Z; Shen P; Lan Y; Cui L; Ohm JB; Chen B; Rao J
    Food Res Int; 2020 May; 131():109045. PubMed ID: 32247471
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Homogenization improves foaming properties of insoluble pea proteins.
    Moll P; Salminen H; Griesshaber E; Schmitt C; Weiss J
    J Food Sci; 2022 Oct; 87(10):4622-4635. PubMed ID: 36103208
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The Effect of High-Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates.
    Djemaoune Y; Cases E; Saurel R
    J Food Sci; 2019 Aug; 84(8):2242-2249. PubMed ID: 31329282
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing.
    Pietrysiak E; Smith DM; Smith BM; Ganjyal GM
    Food Chem; 2018 Mar; 243():338-344. PubMed ID: 29146346
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Combining solid dispersion-based spray drying with cyclodextrin to improve the functionality and mitigate the beany odor of pea protein isolate.
    Cui L; Kimmel J; Zhou L; Rao J; Chen B
    Carbohydr Polym; 2020 Oct; 245():116546. PubMed ID: 32718639
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of controlled shearing on solubility and heat stability of pea protein isolate dispersed in solutions with adjusted ionic strength.
    Bogahawaththa D; Chau NHB; Trivedi J; Dissanayake M; Vasiljevic T
    Food Res Int; 2019 Nov; 125():108522. PubMed ID: 31554112
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets.
    Muneer F; Johansson E; Hedenqvist MS; Plivelic TS; Markedal KE; Petersen IL; Sørensen JC; Kuktaite R
    Food Res Int; 2018 Apr; 106():607-618. PubMed ID: 29579966
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Structural characteristics of pea protein isolate (PPI) modified by high-pressure homogenization and its relation to the packaging properties of PPI edible film.
    Cheng J; Li Z; Wang J; Zhu Z; Yi J; Chen B; Cui L
    Food Chem; 2022 Sep; 388():132974. PubMed ID: 35447590
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Enhancing the functionality of pea proteins by conjugation with propylene glycol alginate via transacylation reaction assisted with ultrasonication.
    Jain S; Zhong Q
    Food Chem; 2024 Aug; 449():139179. PubMed ID: 38574527
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physicochemical Properties and Digestion of Lotus Seed Starch under High-Pressure Homogenization.
    Guo Z; Zhao B; Chen L; Zheng B
    Nutrients; 2019 Feb; 11(2):. PubMed ID: 30754686
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Increasing the pressure during high pressure homogenization regulates the starch digestion of the resulting pea starch-gallic acid complexes.
    Luo D; Xie Q; Chen C; Mu K; Wang Z; Gu S; Xue W
    Int J Biol Macromol; 2023 Apr; 235():123820. PubMed ID: 36842741
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate.
    Lan Y; Xu M; Ohm JB; Chen B; Rao J
    Food Chem; 2019 Apr; 278():665-673. PubMed ID: 30583427
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Enhancing the Usability of Pea Protein Isolate in Food Applications through Modifying Its Structural and Sensory Properties via Deamidation by Glutaminase.
    Fang L; Xiang H; Sun-Waterhouse D; Cui C; Lin J
    J Agric Food Chem; 2020 Feb; 68(6):1691-1697. PubMed ID: 31951402
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Enhancing pea protein isolate functionality: A comparative study of high-pressure homogenization, ultrasonic treatment, and combined processing techniques.
    Yan J; Zhao S; Xu X; Liu F
    Curr Res Food Sci; 2024; 8():100653. PubMed ID: 38204878
    [TBL] [Abstract][Full Text] [Related]  

  • 18.
    Krause S; Debon S; Pälchen K; Jakobi R; Rega B; Bonazzi C; Grauwet T
    Food Funct; 2022 Mar; 13(6):3206-3219. PubMed ID: 35212347
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Improving the solubility and interfacial absorption of hempseed protein via a novel high pressure homogenization-assisted pH-shift strategy.
    Wang Q; Tang Z; Cao Y; Ming Y; Wu M
    Food Chem; 2024 Jun; 442():138447. PubMed ID: 38244439
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein-fortified sponge cake chewed by elderly.
    Assad-Bustillos M; Palier J; Rabesona H; Choiset Y; Della Valle G; Feron G
    J Texture Stud; 2020 Feb; 51(1):134-143. PubMed ID: 31603523
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.