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Journal Abstract Search

196 related items for PubMed ID: 25722165

  • 1. Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin (Cuminum cyminum L.).
    Ma M, Mu T, Sun H, Zhang M, Chen J, Yan Z.
    Food Chem; 2015 Jul 15; 179():270-7. PubMed ID: 25722165
    [Abstract] [Full Text] [Related]

  • 2. Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin.
    Ma MM, Mu TH.
    Food Chem; 2016 Mar 01; 194():237-46. PubMed ID: 26471550
    [Abstract] [Full Text] [Related]

  • 3. Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure.
    Ma M, Mu T.
    Carbohydr Polym; 2016 Jan 20; 136():87-94. PubMed ID: 26572332
    [Abstract] [Full Text] [Related]

  • 4. Modification of carrot (Daucus carota Linn. var. Sativa Hoffm.) pomace insoluble dietary fiber with complex enzyme method, ultrafine comminution, and high hydrostatic pressure.
    Yu G, Bei J, Zhao J, Li Q, Cheng C.
    Food Chem; 2018 Aug 15; 257():333-340. PubMed ID: 29622219
    [Abstract] [Full Text] [Related]

  • 5. Formation and characterization of calcium alginate hydrogel beads filled with cumin seeds essential oil.
    Gholamian S, Nourani M, Bakhshi N.
    Food Chem; 2021 Feb 15; 338():128143. PubMed ID: 33091986
    [Abstract] [Full Text] [Related]

  • 6. Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato.
    Hou F, Mu T, Ma M, Blecker C.
    Food Chem; 2019 Apr 25; 278():136-143. PubMed ID: 30583354
    [Abstract] [Full Text] [Related]

  • 7. Effect of heat treatments on the structure and emulsifying properties of protein isolates from cumin seeds ( Cuminum cyminum).
    Chen J, Mu T, Zhang M, Goffin D.
    Food Sci Technol Int; 2018 Dec 25; 24(8):673-687. PubMed ID: 30033759
    [Abstract] [Full Text] [Related]

  • 8. Structural features of dilute acid, steam exploded, and alkali pretreated mustard stalk and their impact on enzymatic hydrolysis.
    Kapoor M, Raj T, Vijayaraj M, Chopra A, Gupta RP, Tuli DK, Kumar R.
    Carbohydr Polym; 2015 Jun 25; 124():265-73. PubMed ID: 25839820
    [Abstract] [Full Text] [Related]

  • 9. Continuous-flow electro-assisted acid hydrolysis of granular potato starch via inductive methodology.
    Li D, Yang N, Jin Y, Guo L, Zhou Y, Xie Z, Jin Z, Xu X.
    Food Chem; 2017 Aug 15; 229():57-65. PubMed ID: 28372216
    [Abstract] [Full Text] [Related]

  • 10. Characterization of cellulose from banana pseudo-stem by heterogeneous liquefaction.
    Li W, Zhang Y, Li J, Zhou Y, Li R, Zhou W.
    Carbohydr Polym; 2015 Nov 05; 132():513-9. PubMed ID: 26256377
    [Abstract] [Full Text] [Related]

  • 11. Fabrication of β-conglycinin-stabilized nanoemulsions via ultrasound process and influence of SDS and PEG 10000 co-emulsifiers on the physicochemical properties of nanoemulsions.
    Jin H, Wang X, Chen Z, Li Y, Liu C, Xu J.
    Food Res Int; 2018 Apr 05; 106():800-808. PubMed ID: 29579989
    [Abstract] [Full Text] [Related]

  • 12. Structure, physicochemical and bioactive properties of dietary fibers from Akebia trifoliata (Thunb.) Koidz. seeds using ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction.
    Jiang Y, Yin H, Zheng Y, Wang D, Liu Z, Deng Y, Zhao Y.
    Food Res Int; 2020 Oct 05; 136():109348. PubMed ID: 32846539
    [Abstract] [Full Text] [Related]

  • 13. Antioxidant activity measurement and potential antioxidant peptides exploration from hydrolysates of novel continuous microwave-assisted enzymolysis of the Scomberomorus niphonius protein.
    Huang Y, Ruan G, Qin Z, Li H, Zheng Y.
    Food Chem; 2017 May 15; 223():89-95. PubMed ID: 28069129
    [Abstract] [Full Text] [Related]

  • 14. Extraction, structure, and emulsifying properties of pectin from potato pulp.
    Yang JS, Mu TH, Ma MM.
    Food Chem; 2018 Apr 01; 244():197-205. PubMed ID: 29120771
    [Abstract] [Full Text] [Related]

  • 15. Subcritical water treatment to modify insoluble dietary fibers from brewer's spent grain for improved functionality and gut fermentability.
    Su X, Jin Q, Xu Y, Wang H, Huang H.
    Food Chem; 2024 Mar 01; 435():137654. PubMed ID: 37820401
    [Abstract] [Full Text] [Related]

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  • 18. Modelling and optimising of physicochemical features of walnut-oil beverage emulsions by implementation of response surface methodology: effect of preparation conditions on emulsion stability.
    Homayoonfal M, Khodaiyan F, Mousavi M.
    Food Chem; 2015 May 01; 174():649-59. PubMed ID: 25529732
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