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

584 related items for PubMed ID: 25428271

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

  • 2. Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing.
    Li YP, Kang ZL, Sukmanov V, Ma HJ.
    Meat Sci; 2021 Jun; 176():108471. PubMed ID: 33647630
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat.
    Cui B, Mao Y, Liang H, Li Y, Li J, Ye S, Chen W, Li B.
    Int J Biol Macromol; 2022 May 01; 206():481-488. PubMed ID: 35245574
    [Abstract] [Full Text] [Related]

  • 5. Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins.
    Baracco Y, Rodriguez Furlán LT, Campderrós ME.
    Food Sci Technol Int; 2017 Apr 01; 23(3):245-253. PubMed ID: 27956651
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.
    de Oliveira Faria M, Cipriano TM, da Cruz AG, Santos BA, Pollonio MA, Campagnol PC.
    Meat Sci; 2015 Jun 01; 104():44-51. PubMed ID: 25688689
    [Abstract] [Full Text] [Related]

  • 8. O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality.
    Yang Y, Wang W, Wu Z, Wang X, Zhang K, Li Y.
    J Sci Food Agric; 2020 Jan 15; 100(1):268-276. PubMed ID: 31512249
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. Use of poultry protein isolate as a food ingredient: sensory and color characteristics of low-fat Turkey bologna.
    Omana DA, Pietrasik Z, Betti M.
    J Food Sci; 2012 Jul 15; 77(7):S274-80. PubMed ID: 22757718
    [Abstract] [Full Text] [Related]

  • 11. Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage.
    Wang Y, Wang W, Jia H, Gao G, Wang X, Zhang X, Wang Y.
    J Food Sci; 2018 Jun 15; 83(6):1740-1747. PubMed ID: 29745986
    [Abstract] [Full Text] [Related]

  • 12. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase.
    Jiang J, Xiong YL.
    Meat Sci; 2013 Mar 15; 93(3):469-76. PubMed ID: 23273452
    [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. Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties.
    Choi YM, Choe JH, Cho DK, Kim BC.
    Meat Sci; 2012 Feb 15; 90(2):292-6. PubMed ID: 21843917
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees.
    Choi YS, Kim HW, Hwang KE, Song DH, Choi JH, Lee MA, Chung HJ, Kim CJ.
    Meat Sci; 2014 Feb 15; 96(2 Pt A):892-900. PubMed ID: 24200582
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 30.