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PUBMED FOR HANDHELDS

Journal Abstract Search


394 related items for PubMed ID: 31835225

  • 1. Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides.
    Zhao H, Chen J, Hemar Y, Cui B.
    Food Chem; 2020 Apr 25; 310():125983. PubMed ID: 31835225
    [Abstract] [Full Text] [Related]

  • 2. Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels.
    Wang W, Shen M, Jiang L, Song Q, Liu S, Xie J.
    Food Chem; 2020 May 30; 313():126125. PubMed ID: 31923872
    [Abstract] [Full Text] [Related]

  • 3. Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4.
    Wang X, He Z, Zeng M, Qin F, Adhikari B, Chen J.
    Food Chem; 2017 Apr 15; 221():130-138. PubMed ID: 27979093
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  • 4. Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation.
    Wang X, Zeng M, Qin F, Adhikari B, He Z, Chen J.
    Food Chem; 2018 Mar 01; 242():459-465. PubMed ID: 29037715
    [Abstract] [Full Text] [Related]

  • 5. The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.
    Shiroodi SG, Lo YM.
    J Dairy Res; 2015 Nov 01; 82(4):506-12. PubMed ID: 26234882
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  • 7. Effect of black wolfberry anthocyanin and maltitol on the gelation and microstructural properties of curdlan/gellan gum hybrid gels.
    Dai MQ, Wang XC, Gao LY, Zhang LC, Lai B, Wang C, Yan JN, Wu HT.
    J Sci Food Agric; 2024 Apr 01; 104(6):3749-3756. PubMed ID: 38234140
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  • 8. Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels.
    Chang YY, Li D, Wang LJ, Bi CH, Adhikari B.
    Carbohydr Polym; 2014 Aug 08; 108():183-91. PubMed ID: 24751263
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  • 11. Effect of gellan gum on functional properties of low-fat chicken meat batters.
    Li K, Liu JY, Fu L, Li WJ, Zhao YY, Bai YH, Kang ZL.
    J Texture Stud; 2019 Apr 08; 50(2):131-138. PubMed ID: 30414321
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  • 12. Application of xanthan gum and konjac gum to improve the texture, rheological properties and microstructure of Oviductus Ranae gel.
    Han ZT, Long WM, Zhang TH, Dong ZY, Yan JX.
    Int J Biol Macromol; 2022 Dec 01; 222(Pt B):2709-2718. PubMed ID: 36228809
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  • 13. Modulation of oligoguluronate on the microstructure and properties of Ca-dependent soy protein gels.
    Cao L, Lu W, Ge J, Fang Y.
    Carbohydr Polym; 2020 Dec 15; 250():116920. PubMed ID: 33049892
    [Abstract] [Full Text] [Related]

  • 14. Effects of Abelmoschus manihot gum content, heating temperature and salt ions on the texture and rheology properties of konjac gum/Abelmoschus manihot gum composite gel.
    Li Y, He D, Zheng C, Zhou A, Yi D, Wu Y.
    Int J Biol Macromol; 2023 May 01; 236():123970. PubMed ID: 36906206
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  • 17. Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum.
    Brito-Oliveira TC, Bispo M, Moraes ICF, Campanella OH, Pinho SC.
    Food Res Int; 2017 Dec 01; 102():759-767. PubMed ID: 29196009
    [Abstract] [Full Text] [Related]

  • 18. Effect of Flaxseed Gum on the Textural, Rheological, and Tribological Properties of Acid-Induced Soy Protein Isolate Gels.
    Chen C, Ma P, Jiang S, Bourouis I, Pang Z, Liu X, Wang P.
    Polymers (Basel); 2023 Jun 27; 15(13):. PubMed ID: 37447480
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  • 19. Effect of soy peptides with different hydrolysis degrees on the rheological, tribological, and textural properties of soy protein isolate gels.
    Bourouis I, Li B, Pang Z, Chen C, Liu X.
    J Food Sci; 2023 Dec 27; 88(12):5122-5135. PubMed ID: 37872837
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  • 20. Gelation of soybean protein and polysaccharides delays digestion.
    Hu B, Chen Q, Cai Q, Fan Y, Wilde PJ, Rong Z, Zeng X.
    Food Chem; 2017 Apr 15; 221():1598-1605. PubMed ID: 27979134
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