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

165 related items for PubMed ID: 33601660

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

  • 2. Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins.
    Guo J, Zhou Y, Yang K, Yin X, Ma J, Li Z, Sun W, Han M.
    Food Chem; 2019 Feb 15; 274():775-781. PubMed ID: 30373007
    [Abstract] [Full Text] [Related]

  • 3. Insight into the mechanisms of combining direct current magnetic field with phosphate in promoting emulsifying properties of myofibrillar protein.
    Yang K, Chi R, Jiang J, Ma J, Zhang Y, Sun W, Zhou Y.
    Food Chem; 2024 Jul 30; 447():138990. PubMed ID: 38492306
    [Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 10. Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation.
    Wang J, Lu Q, Gong J, Gao F, Xu X, Wang H.
    Food Res Int; 2023 Jul 30; 169():112907. PubMed ID: 37254342
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14. Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel.
    Zhou L, Zhang J, Lorenzo JM, Zhang W.
    Food Chem; 2021 May 30; 345():128751. PubMed ID: 33307434
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: Moisture stability and phase separation behavior.
    Zhuang X, Wang L, Jiang X, Chen Y, Zhou G.
    Food Chem; 2021 Mar 01; 339():127941. PubMed ID: 33152853
    [Abstract] [Full Text] [Related]

  • 19. Effect of sarcoplasmic proteins oxidation on the gel properties of myofibrillar proteins from pork muscles.
    Feng X, Wu D, Yang K, Wang L, Wang X, Ma J, Zhang Y, Wang C, Zhou Y, Sun W.
    J Food Sci; 2021 May 01; 86(5):1835-1844. PubMed ID: 33856047
    [Abstract] [Full Text] [Related]

  • 20. Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins.
    Xia M, Chen Y, Guo J, Feng X, Yin X, Wang L, Wu W, Li Z, Sun W, Ma J.
    Food Res Int; 2019 Jul 01; 121():678-683. PubMed ID: 31108795
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 9.