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Journal Abstract Search

202 related items for PubMed ID: 34919279

  • 1. Gelation and microstructural properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/xanthan gum.
    Du YN, Xue S, Yan JN, Jiang XY, Wu HT.
    J Food Sci; 2022 Jan; 87(1):302-311. PubMed ID: 34919279
    [Abstract] [Full Text] [Related]

  • 2. Synergistic gelation in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and xanthan gum.
    Xue S, Yan JN, Du YN, Jiang XY, Xu SQ, Wu HT.
    J Food Sci; 2021 May; 86(5):2024-2034. PubMed ID: 33884631
    [Abstract] [Full Text] [Related]

  • 3. Complex characterization and formation mechanism of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/konjac gum composite gels.
    Yan JN, Cui XF, Jiang XY, Li L, Sun W, Wu HT.
    J Food Sci; 2022 Jul; 87(7):2953-2964. PubMed ID: 35686600
    [Abstract] [Full Text] [Related]

  • 4. Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan.
    Yan JN, Du YN, Jiang XY, Han JR, Pan JF, Wu HT.
    J Food Sci; 2021 Mar; 86(3):792-802. PubMed ID: 33565634
    [Abstract] [Full Text] [Related]

  • 5. Involvement of DNA in Gel Formation of Scallop (Patinopecten yessoensis) Male Gonad Hydrolysates and Corresponding Hybrid Gel with κ-Carrageenan.
    Yan JN, Han JR, Jiang XY, Shang WH, Jin WG, Du YN, Wu HT.
    J Agric Food Chem; 2019 Jul 17; 67(28):7935-7941. PubMed ID: 31264423
    [Abstract] [Full Text] [Related]

  • 6. Improvement of low-acyl gellan gum on gelation and microstructural properties of protein hydrolysates from male gonad of scallop (Patinopecten yessoensis).
    Nie B, Du YN, Xu SQ, Wu HT.
    Food Chem; 2022 Mar 01; 371():131114. PubMed ID: 34638013
    [Abstract] [Full Text] [Related]

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  • 8. Effect of pH and mixing ratio on interpolymer complexation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan.
    Yan JN, Wang YQ, Jiang XY, Han JR, Du YN, Pan JF, Wu HT.
    Food Chem; 2021 Jan 30; 336():127687. PubMed ID: 32771901
    [Abstract] [Full Text] [Related]

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  • 10. Complex coacervation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan: Effect of NaCl and KCl.
    Yan JN, Nie B, Jiang XY, Han JR, Du YN, Wu HT.
    Food Res Int; 2020 Nov 30; 137():109659. PubMed ID: 33233238
    [Abstract] [Full Text] [Related]

  • 11. Gel properties and interactions of scallop (Patinopecten yessoensis) male gonad hydrolysates and nonionic polysaccharide mixtures.
    Jiang XY, Yan JN, Li L, Sun W, Nie B, Wu HT.
    Food Chem; 2022 Nov 15; 394():133482. PubMed ID: 35777253
    [Abstract] [Full Text] [Related]

  • 12. Formation and microstructural characterization of scallop (Patinopecten yessoensis) male gonad hydrolysates/sodium alginate coacervations as a function of pH.
    Wang YQ, Yan JN, Du YN, Xu SQ, Zhang ZJ, Lai B, Wang C, Wu HT.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 2):126508. PubMed ID: 37633570
    [Abstract] [Full Text] [Related]

  • 13. Phase behavior and synergistic gelation of scallop (Patinopecten yessoensis) male gonad hydrolysates and gellan gum driven by pH.
    Liu JC, Nie B, Wang YQ, Yan JN, Wu HT.
    J Sci Food Agric; 2024 Oct 19. PubMed ID: 39425557
    [Abstract] [Full Text] [Related]

  • 14. Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective.
    Xiong T, Sun H, Niu Z, Xu W, Li Z, He Y, Luo D, Xi W, Wei J, Zhang C.
    Foods; 2022 Nov 22; 11(23):. PubMed ID: 36496565
    [Abstract] [Full Text] [Related]

  • 15. Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad.
    Han JR, Tang Y, Li Y, Shang WH, Yan JN, Du YN, Wu HT, Zhu BW, Xiong YL.
    J Food Sci; 2019 May 22; 84(5):1023-1034. PubMed ID: 30997934
    [Abstract] [Full Text] [Related]

  • 16. Three-Dimensional Printing Properties of Polysaccharide Hydrocolloids-Unrinsed Sturgeon Surimi Complex Hydrogels.
    Liu K, Zhao N, Xiang C, Li Y, Jiang X, Zeng M, Xu H, Wang H, Wu H, Yu X, Zhao Y.
    Foods; 2022 Sep 21; 11(19):. PubMed ID: 36230023
    [Abstract] [Full Text] [Related]

  • 17. Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation.
    Copetti G, Grassi M, Lapasin R, Pricl S.
    Glycoconj J; 1997 Dec 21; 14(8):951-61. PubMed ID: 9486428
    [Abstract] [Full Text] [Related]

  • 18. In silico-screened cationic dipeptides from scallop with synergistic gelation effect on ι-carrageenan.
    Xu SQ, Han YT, Yan JN, Jiang XY, Du YN, Wu HT.
    Food Funct; 2021 Jun 21; 12(12):5407-5416. PubMed ID: 33988217
    [Abstract] [Full Text] [Related]

  • 19. Fucoidan hydrogels induced by κ-carrageenan: Rheological, thermal and structural characterization.
    Wang N, Tian J, Wang L, Song S, Ai C, Janaswamy S, Wen C.
    Int J Biol Macromol; 2021 Nov 30; 191():514-520. PubMed ID: 34563575
    [Abstract] [Full Text] [Related]

  • 20. Gelation and microstructural properties of a millet-based yogurt-like product using polymerized whey protein and xanthan gum as thickening agents.
    Song X, Sun X, Ban Q, Cheng J, Zhang S, Guo M.
    J Food Sci; 2020 Nov 30; 85(11):3927-3933. PubMed ID: 33104246
    [Abstract] [Full Text] [Related]

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