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Journal Abstract Search

217 related items for PubMed ID: 25656483

  • 1. Influence of xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure.
    Villamonte G, Jury V, Jung S, de Lamballerie M.
    J Food Sci; 2015 Mar; 80(3):C522-31. PubMed ID: 25656483
    [Abstract] [Full Text] [Related]

  • 2. Xanthan enhances water binding and gel formation of transglutaminase-treated porcine myofibrillar proteins.
    Shang Y, Xiong YL.
    J Food Sci; 2010 Apr; 75(3):E178-85. PubMed ID: 20492292
    [Abstract] [Full Text] [Related]

  • 3. Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate.
    Li J, Wu Y, Ma Y, Lu N, Regenstein JM, Zhou P.
    Food Funct; 2017 Aug 01; 8(8):2897-2904. PubMed ID: 28740977
    [Abstract] [Full Text] [Related]

  • 4. An investigation into the temperature dependence of the rheological synergy between xanthan gum and locust bean gum mixtures.
    Craig DQ, Kee A, Tamburic S, Barnes D.
    J Biomater Sci Polym Ed; 1997 Aug 01; 8(5):377-89. PubMed ID: 9105977
    [Abstract] [Full Text] [Related]

  • 5. The role of sarcoplasmic protein in hydrostatic pressure-induced myofibrillar protein denaturation.
    Lee EJ, Kim YH, Lee NH, Hong SI, Yamamoto K, Kim YJ.
    Meat Sci; 2011 Mar 01; 87(3):219-22. PubMed ID: 21074947
    [Abstract] [Full Text] [Related]

  • 6. Influence of various levels of flaxseed gum addition on the water-holding capacities of heat-induced porcine myofibrillar protein.
    Sun J, Li X, Xu X, Zhou G.
    J Food Sci; 2011 Apr 01; 76(3):C472-8. PubMed ID: 21535816
    [Abstract] [Full Text] [Related]

  • 7. The effect of high pressure on the functional properties of pork myofibrillar proteins.
    Grossi A, Olsen K, Bolumar T, Rinnan Å, Øgendal LH, Orlien V.
    Food Chem; 2016 Apr 01; 196():1005-15. PubMed ID: 26593583
    [Abstract] [Full Text] [Related]

  • 8. Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder.
    Chen X, Zhou R, Xu X, Zhou G, Liu D.
    Food Res Int; 2017 Oct 01; 100(Pt 1):193-200. PubMed ID: 28873678
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  • 12. (-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress.
    Lv Y, Chen L, Wu H, Xu X, Zhou G, Zhu B, Feng X.
    Food Chem; 2019 Jul 01; 285():139-146. PubMed ID: 30797328
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  • 17. Interaction of calcium sulfate with xanthan gum: effect on in vitro bioadhesion and drug release behavior from xanthan gum based buccal discs of buspirone.
    Jaipal A, Pandey MM, Abhishek A, Vinay S, Charde SY.
    Colloids Surf B Biointerfaces; 2013 Nov 01; 111():644-50. PubMed ID: 23907052
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  • 18. Phase separation behavior of egg yolk suspensions after anionic polysaccharides addition.
    Navidghasemizad S, Temelli F, Wu J.
    Carbohydr Polym; 2015 Mar 06; 117():297-303. PubMed ID: 25498638
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  • 19. Tailor-made polysaccharides containing uniformly distributed repeating units based on the xanthan gum skeleton.
    Wu M, Qu J, Tian X, Zhao X, Shen Y, Shi Z, Chen P, Li G, Ma T.
    Int J Biol Macromol; 2019 Jun 15; 131():646-653. PubMed ID: 30904533
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