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 *

140 related articles for article (PubMed ID: 9739569)

  • 1. Characteristics of heat-induced transparent gels from egg white by the addition of dextran sulfate and the protein-polysaccharide interactions (short communication).
    Matsudomi N
    Nahrung; 1998 Aug; 42(3-4):238-9. PubMed ID: 9739569
    [No Abstract]   [Full Text] [Related]  

  • 2. How micro-phase separation alters the heating rate effects on globular protein gelation.
    Leksrisompong PN; Foegeding EA
    J Food Sci; 2011 Apr; 76(3):E318-27. PubMed ID: 21535832
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Anodic Oxidative Modification of Egg White for Heat Treatment.
    Takahashi M; Handa A; Yamaguchi Y; Kodama R; Chiba K
    J Agric Food Chem; 2016 Aug; 64(34):6503-7. PubMed ID: 27518910
    [TBL] [Abstract][Full Text] [Related]  

  • 4. alpha-Casein improves the gel properties of dried egg white.
    Matsudomi N; Kanda Y; Moriwaki H
    J Agric Food Chem; 2003 Nov; 51(24):7140-5. PubMed ID: 14611185
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Heat-induced gels of egg white/ovalbumins from five avian species: thermal aggregation, molecular forces involved, and rheological properties.
    Sun Y; Hayakawa S
    J Agric Food Chem; 2002 Mar; 50(6):1636-42. PubMed ID: 11879049
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Translucency mechanism of heat-induced pigeon egg white gel.
    Yang C; Hu G; Xiang X; Wu D; Wang B; Wang J; Geng F
    Int J Biol Macromol; 2023 Dec; 253(Pt 3):126909. PubMed ID: 37714238
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins.
    Li J; Zhang Y; Fan Q; Teng C; Xie W; Shi Y; Su Y; Yang Y
    Food Chem; 2018 Jun; 250():1-6. PubMed ID: 29412898
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling.
    Zhao Y; Chen Z; Li J; Xu M; Shao Y; Tu Y
    Food Chem; 2016 Jul; 203():323-330. PubMed ID: 26948621
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Preventive effect of egg yolk phosvitin on heat-insolubilization of egg white protein and its application to heat-induced egg white gel.
    Matsudomi N; Ito K; Yoshika Y
    Biosci Biotechnol Biochem; 2006 Apr; 70(4):836-42. PubMed ID: 16636449
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of salt and heat treatment on the physicochemical properties, microstructure, secondary structure, and simulated in vitro gastrointestinal digestion of duck egg white.
    Gao X; Guo W; Wu N; Yao Y; Du H; Xu M; Zhao Y; Tu Y
    J Sci Food Agric; 2021 Nov; 101(14):6093-6103. PubMed ID: 33904600
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The isolation and fractionation of chicken egg white ovomucin.
    Lyndrup ML
    Prep Biochem; 1973; 3(2):135-48. PubMed ID: 4734984
    [No Abstract]   [Full Text] [Related]  

  • 12. Physicochemical appraisal of changes in egg white during storage.
    Koehler HH
    J Agric Food Chem; 1974; 22(2):288-93. PubMed ID: 4209073
    [No Abstract]   [Full Text] [Related]  

  • 13. Effect of dextran and dextran sulfate on the structural and rheological properties of model acid milk gels.
    Pachekrepapol U; Horne DS; Lucey JA
    J Dairy Sci; 2015 May; 98(5):2843-52. PubMed ID: 25747831
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of NaOH/NaCl pickling on heat-induced gelation behaviour of egg white.
    Huang X; Li J; Chang C; Gu L; Su Y; Yang Y
    Food Chem; 2019 Nov; 297():124939. PubMed ID: 31253337
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Improvement of functional properties of egg white protein through phosphorylation by dry-heating in the presence of pyrophosphate.
    Li CP; Ibrahim HR; Sugimoto Y; Hatta H; Aoki T
    J Agric Food Chem; 2004 Sep; 52(18):5752-8. PubMed ID: 15373420
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Inhibiting effects of egg white dry-heated at 120 degrees C on heat aggregation and coagulation of egg white and characteristics of dry-heated egg white.
    Watanabe K; Xu JQ; Shimoyamada M
    J Agric Food Chem; 1999 Oct; 47(10):4083-8. PubMed ID: 10552770
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Investigation of the protein-protein aggregation of egg white proteins under pulsed electric fields.
    Zhao W; Yang R; Tang Y; Zhang W; Hua X
    J Agric Food Chem; 2009 May; 57(9):3571-7. PubMed ID: 19309077
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Heat-induced interaction between egg white protein and wheat gluten.
    Luo Y; Li M; Zhu KX; Guo XN; Peng W; Zhou HM
    Food Chem; 2016 Apr; 197(Pt A):699-708. PubMed ID: 26617006
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Chain reactions of temperature-induced egg white protein amorphous aggregates: Formation, structure and material composition of thermal gels.
    Liu X; Zhang Z; Chen Y; Zhong M; Lei Y; Huo J; Ma L; Li S
    Food Chem; 2024 Dec; 460(Pt 3):140785. PubMed ID: 39121770
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identification and determination of meat and foreign proteins by means of dodecyl sulphate polyacrylamide gel electrophoresis.
    Hofmann K
    Ann Nutr Aliment; 1977; 31(2):207-15. PubMed ID: 562118
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 7.