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PUBMED FOR HANDHELDS

Journal Abstract Search

338 related items for PubMed ID: 29969640

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  • 6. Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties.
    Wu M, Hu J, Gu X, Wang Q, Wei R, Wang J, Li Z, Liu R, Ge Q, Yu H.
    J Sci Food Agric; 2022 May; 102(7):2731-2740. PubMed ID: 34709652
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  • 11. Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.
    Wu M, Fei L, Zhuang T, Lei S, Ge Q, Yu H, Wang J, Wang Y.
    J Sci Food Agric; 2018 Jan; 98(2):799-806. PubMed ID: 28677851
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  • 15. Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols.
    Diao X, Guan H, Zhao X, Diao X, Kong B.
    Meat Sci; 2016 Nov; 121():333-341. PubMed ID: 27420798
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  • 16. Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches.
    Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Qasem AAA, Alsulami T, Ababtain IA.
    Molecules; 2022 Jan 21; 27(3):. PubMed ID: 35163967
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  • 19. Xanthan enhances water binding and gel formation of transglutaminase-treated porcine myofibrillar proteins.
    Shang Y, Xiong YL.
    J Food Sci; 2010 Apr 21; 75(3):E178-85. PubMed ID: 20492292
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  • 20. Short- and long-term retrogradation of potato starches with varying amylose content.
    Dobosz A, Sikora M, Krystyjan M, Tomasik P, Lach R, Borczak B, Berski W, Lukasiewicz M.
    J Sci Food Agric; 2019 Mar 30; 99(5):2393-2403. PubMed ID: 30357842
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