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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

375 related items for PubMed ID: 21535816

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin.
    Zhou YZ, Chen CG, Chen X, Li PJ, Ma F, Lu QH.
    J Agric Food Chem; 2014 Mar 26; 62(12):2655-62. PubMed ID: 24635768
    [Abstract] [Full Text] [Related]

  • 3. Effect of chickpea (Cicer arietinum L.) protein isolate on the heat-induced gelation properties of pork myofibrillar protein.
    Li J, Chen Y, Dong X, Li K, Wang Y, Wang Y, Du M, Zhang J, Bai Y.
    J Sci Food Agric; 2021 Mar 30; 101(5):2108-2116. PubMed ID: 32978960
    [Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. Hydrocolloidal properties of flaxseed gum/konjac glucomannan compound gel.
    Jiang Y, Reddy CK, Huang K, Chen L, Xu B.
    Int J Biol Macromol; 2019 Jul 15; 133():1156-1163. PubMed ID: 31047927
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels.
    Badar IH, Wang Z, Zhou Y, Jaspal MH, Liu H, Chen Q, Kong B.
    Food Chem; 2024 Oct 30; 456():139970. PubMed ID: 38850606
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic.
    Xu XL, Han MY, Fei Y, Zhou GH.
    Meat Sci; 2011 Mar 30; 87(3):159-64. PubMed ID: 21036484
    [Abstract] [Full Text] [Related]

  • 12. Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins.
    Zhang D, Yang X, Wang Y, Wang B, Wang S, Chang J, Liu S, Wang H.
    Food Chem; 2022 Oct 15; 391():133262. PubMed ID: 35640337
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation.
    Sun J, Wu Z, Xu X, Li P.
    Meat Sci; 2012 May 15; 91(1):88-92. PubMed ID: 22265370
    [Abstract] [Full Text] [Related]

  • 18. Effect of sarcoplasmic proteins oxidation on the gel properties of myofibrillar proteins from pork muscles.
    Feng X, Wu D, Yang K, Wang L, Wang X, Ma J, Zhang Y, Wang C, Zhou Y, Sun W.
    J Food Sci; 2021 May 15; 86(5):1835-1844. PubMed ID: 33856047
    [Abstract] [Full Text] [Related]

  • 19. 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 15; 64():17-24. PubMed ID: 24296404
    [Abstract] [Full Text] [Related]

  • 20. 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 15; 63(14):3766-77. PubMed ID: 25749308
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 19.