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

129 related items for PubMed ID: 35007631

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

  • 2. Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels.
    Ai M, Jiang A.
    Food Chem; 2021 Mar 15; 340():128185. PubMed ID: 33010647
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins.
    Li J, Zhang Y, Fan Q, Teng C, Xie W, Shi Y, Su Y, Yang Y.
    Food Chem; 2018 Jun 01; 250():1-6. PubMed ID: 29412898
    [Abstract] [Full Text] [Related]

  • 5. Changes in structural, rheological, and gel properties of egg white protein induced by preheating in the dry state.
    Ma Y, Shan A, Chi Y.
    Int J Biol Macromol; 2023 Sep 01; 248():125851. PubMed ID: 37467832
    [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. The sol-gel-sol transformation behavior of egg white proteins induced by alkali.
    Gao X, Yao Y, Wu N, Xu M, Zhao Y, Tu Y.
    Int J Biol Macromol; 2020 Jul 15; 155():588-597. PubMed ID: 32234445
    [Abstract] [Full Text] [Related]

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

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

  • 13. Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructure.
    Li J, Wang J, Zhai J, Gu L, Su Y, Chang C, Yang Y.
    Food Chem; 2021 Oct 01; 358():129823. PubMed ID: 33940304
    [Abstract] [Full Text] [Related]

  • 14. Comparative investigation of various modification methods on Trachypenaeus Curvirostris surimi gel: Gelling properties, rheological behaviors and structure characteristics.
    Hu Q, Ma F, Wei H, Yang W, Deng S, Yu X, Huang T.
    J Texture Stud; 2023 Aug 01; 54(4):582-594. PubMed ID: 37400374
    [Abstract] [Full Text] [Related]

  • 15. Thermal gelation and digestion properties of hen egg white: Study on the effect of neutral and alkaline salts addition.
    Li J, Zhang W, Tang T, Gu L, Su Y, Yang Y, Chang C, Han Q.
    Food Chem; 2023 May 30; 409():135263. PubMed ID: 36592599
    [Abstract] [Full Text] [Related]

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

  • 17. Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins.
    Alavi F, Emam-Djomeh Z, Salami M, Mohammadian M.
    Int J Biol Macromol; 2020 Jun 15; 153():523-532. PubMed ID: 32145238
    [Abstract] [Full Text] [Related]

  • 18. The relationship between acylation degree and gelling property of NaOH-induced egg white gel: Efficient is better?
    Ai M, Xiao N, Zhou Q, Tian X, Guo S, Chen W, Jiang A.
    Food Res Int; 2022 Oct 15; 160():111668. PubMed ID: 36076443
    [Abstract] [Full Text] [Related]

  • 19. Impact of NaCl perturbation on physicochemical and structural properties of preheat-treated egg white protein modulating foaming property.
    Ding Y, Xiao N, Guo S, Lin J, Chen L, Mou X, Ai M.
    Food Chem; 2024 Nov 30; 459():140377. PubMed ID: 38991442
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 7.