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 *

148 related articles for article (PubMed ID: 39063252)

  • 1. Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion.
    Pennells J; Trigona L; Patel H; Ying D
    Foods; 2024 Jul; 13(14):. PubMed ID: 39063252
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat.
    Webb D; Dogan H; Li Y; Alavi S
    Foods; 2023 Apr; 12(8):. PubMed ID: 37107382
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Use of hydration properties of proteins to understand their functionality and tailor texture of extruded plant-based meat analogues.
    Flory J; Alavi S
    J Food Sci; 2024 Jan; 89(1):245-258. PubMed ID: 37983750
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Role of chickpea flour in texturization of extruded pea protein.
    Webb D; Plattner BJ; Donald E; Funk D; Plattner BS; Alavi S
    J Food Sci; 2020 Dec; 85(12):4180-4187. PubMed ID: 33216380
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization.
    Mazaheri Tehrani M; Ehtiati A; Sharifi Azghandi S
    J Food Sci Technol; 2017 Apr; 54(5):1119-1125. PubMed ID: 28416861
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional, and microstructural quality of texturized lentil protein.
    Singh R; Guerrero M; Nickerson MT; Koksel F
    J Food Sci; 2024 Apr; 89(4):2040-2053. PubMed ID: 38391095
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues.
    Flory J; Xiao R; Li Y; Dogan H; Talavera MJ; Alavi S
    Foods; 2023 Aug; 12(17):. PubMed ID: 37685165
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Use of legume flours and fiber for tailoring structure and texture of pea protein-based extruded meat alternatives.
    Webb D; Dogan H; Li Y; Alavi S
    J Food Sci; 2023 Jan; 88(1):57-71. PubMed ID: 36514236
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins-peas, lentils, and faba beans.
    Kim T; Riaz MN; Awika J; Teferra TF
    J Food Sci; 2021 Apr; 86(4):1322-1334. PubMed ID: 33761139
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Changes in conformation and quality of vegetable protein during texturization process by extrusion.
    Zhang J; Liu L; Liu H; Yoon A; Rizvi SSH; Wang Q
    Crit Rev Food Sci Nutr; 2019; 59(20):3267-3280. PubMed ID: 29894200
    [TBL] [Abstract][Full Text] [Related]  

  • 11. A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats.
    Samard S; Ryu GH
    J Sci Food Agric; 2019 Apr; 99(6):2708-2715. PubMed ID: 30350409
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking.
    Zahari I; Ferawati F; Purhagen JK; Rayner M; Ahlström C; Helstad A; Östbring K
    Foods; 2021 Oct; 10(10):. PubMed ID: 34681446
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty.
    Samard S; Maung TT; Gu BY; Kim MH; Ryu GH
    Food Sci Biotechnol; 2021 Mar; 30(3):395-403. PubMed ID: 33868750
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking.
    Zahari I; Ferawati F; Helstad A; Ahlström C; Östbring K; Rayner M; Purhagen JK
    Foods; 2020 Jun; 9(6):. PubMed ID: 32545255
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Functionality of extrusion--texturized whey proteins.
    Onwulata CI; Konstance RP; Cooke PH; Farrell HM
    J Dairy Sci; 2003 Nov; 86(11):3775-82. PubMed ID: 14672209
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of extrusion conditions on the morphological, functional, and sensory properties of soy press cake extrudates.
    Bali A; Zabulionė A; Kumar SP; Liudvinavičiūtė D; Pečiulytė L; Rutkaitė R; Ertbjerg P; Šalaševičienė A
    Heliyon; 2024 Jun; 10(12):e32614. PubMed ID: 39021961
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion.
    Lyu JS; Lee JS; Chae TY; Yoon CS; Han J
    Food Sci Biotechnol; 2023 Apr; 32(5):659-669. PubMed ID: 37009040
    [TBL] [Abstract][Full Text] [Related]  

  • 18. High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties.
    Ferawati F; Zahari I; Barman M; Hefni M; Ahlström C; Witthöft C; Östbring K
    Foods; 2021 Apr; 10(4):. PubMed ID: 33924424
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Extrusion texturized dairy proteins: processing and application.
    Onwulata CI; Tunick MH; Qi PX
    Adv Food Nutr Res; 2011; 62():173-200. PubMed ID: 21504824
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates.
    Ribeiro G; Piñero MY; Parle F; Blanco B; Roman L
    Foods; 2024 Jun; 13(11):. PubMed ID: 38890977
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.