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 *

120 related articles for article (PubMed ID: 38968706)

  • 1. Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type.
    Wang Z; Chen F; Deng Y; Tang X; Li P; Zhao Z; Zhang M; Liu G
    Food Chem; 2024 Jul; 458():140302. PubMed ID: 38968706
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Fibrous whey protein mediated homogeneous and soft-textured emulsion gels for elderly: Enhancement of bioaccessibility for curcumin.
    Wang Z; Deng Y; Zhang Y; Tang X; Zhou P; Li P; Zhao Z; Wang Z; Liu G; Zhang M
    Food Chem; 2024 Mar; 437(Pt 1):137850. PubMed ID: 37924761
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food.
    Min C; Yang Q; Pu H; Cao Y; Ma W; Kuang J; Huang J; Xiong YL
    Food Res Int; 2023 Feb; 164():112355. PubMed ID: 36737943
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people.
    Bitencourt BS; Guedes JS; Saliba ASMC; Sartori AGO; Torres LCR; Amaral JEPG; Alencar SM; Maniglia BC; Augusto PED
    Food Res Int; 2023 Aug; 170():113010. PubMed ID: 37316077
    [TBL] [Abstract][Full Text] [Related]  

  • 5. High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts.
    Ang CL; Goh KKT; Lim K; Matia-Merino L
    Gels; 2022 Jun; 8(7):. PubMed ID: 35877484
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Development and characterization of emulsion gels prepared via gliadin-based colloidal particles and gellan gum with tunable rheological properties for 3D printed dysphagia diet.
    Hou Y; Sun Y; Zhang P; Wang H; Tan M
    Int J Biol Macromol; 2023 Dec; 253(Pt 3):126839. PubMed ID: 37696376
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide.
    Min C; Zhang C; Cao Y; Li H; Pu H; Huang J; Xiong YL
    Int J Biol Macromol; 2023 Jun; 239():124236. PubMed ID: 37001775
    [TBL] [Abstract][Full Text] [Related]  

  • 8. pH-shifting alters textural, thermal, and microstructural properties of mung bean starch-flaxseed protein composite gels.
    Min C; Zhang C; Pu H; Li H; Ma W; Kuang J; Huang J; Xiong YL
    J Texture Stud; 2023 Apr; 54(2):323-333. PubMed ID: 36790749
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability.
    Zheng LY; Li D; Wang LJ; Wang Y
    Carbohydr Polym; 2024 May; 331():121891. PubMed ID: 38388064
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides.
    Li M; Feng L; Xu Y; Nie M; Li D; Zhou C; Dai Z; Zhang Z; Zhang M
    Food Chem; 2023 Jul; 414():135702. PubMed ID: 36821919
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch.
    Shahsavani Mojarrad L; Rafe A
    J Texture Stud; 2018 Jun; 49(3):320-327. PubMed ID: 28963723
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food.
    Kong D; Zhang M; Mujumdar AS; Li J
    Food Res Int; 2023 Mar; 165():112469. PubMed ID: 36869482
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers.
    Fei S; Li Y; Liu K; Wang H; Abd El-Aty AM; Tan M
    Int J Biol Macromol; 2024 Feb; 258(Pt 1):128805. PubMed ID: 38104682
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 3D printing performance of gels from wheat starch, flour and whole meal.
    Zheng L; Liu J; Liu R; Xing Y; Jiang H
    Food Chem; 2021 Sep; 356():129546. PubMed ID: 33812193
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Starch addition in renneted milk gels: partitioning between curd and whey and effect on curd syneresis and gel microstructure.
    Brown KM; McManus WR; McMahon DJ
    J Dairy Sci; 2012 Dec; 95(12):6871-81. PubMed ID: 23040026
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of Cactus (
    Hussain S; Mohamed AA; Alamri MS; Ibraheem MA; Qasem AAA; Alsulami T; Ababtain IA
    Molecules; 2022 Jan; 27(3):. PubMed ID: 35163967
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditions.
    Maniglia BC; Lima DC; Matta Junior MD; Le-Bail P; Le-Bail A; Augusto PED
    Food Res Int; 2020 Feb; 128():108803. PubMed ID: 31955764
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels.
    Zhang H; Wu J; Cheng Y
    Foods; 2023 May; 12(10):. PubMed ID: 37238858
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Explaining the texture properties of whey protein isolate/starch co-gels from fracture structures.
    Fu W; Nakamura T
    Biosci Biotechnol Biochem; 2017 Apr; 81(4):839-847. PubMed ID: 28140770
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.