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

149 related items for PubMed ID: 38797128

  • 1. Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound.
    Han C, Ren X, Shen X, Yang X, Li L.
    Ultrason Sonochem; 2024 Jul; 107():106902. PubMed ID: 38797128
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 4. Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs-SPI emulsion-filled gels.
    Zhang Q, Yin L, Chen F, Zhang P, Lv D, Zhu T, Duan X.
    J Texture Stud; 2021 Apr; 52(2):251-259. PubMed ID: 33410521
    [Abstract] [Full Text] [Related]

  • 5. Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics.
    Zhang X, Chen X, Gong Y, Li Z, Guo Y, Yu D, Pan M.
    Ultrason Sonochem; 2021 Nov; 79():105756. PubMed ID: 34562736
    [Abstract] [Full Text] [Related]

  • 6. Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions.
    Cheng Y, Ye A, Singh H.
    Curr Res Food Sci; 2024 Nov; 8():100674. PubMed ID: 38283161
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate.
    Diao X, Wang Y, Jia R, Chen X, Liu G, Liu D, Guan H.
    Ultrason Sonochem; 2024 Aug 01; 108():106981. PubMed ID: 38981339
    [Abstract] [Full Text] [Related]

  • 9. Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: influence of thermal treatments before and/or after emulsification.
    Tang CH, Chen L, Foegeding EA.
    J Agric Food Chem; 2011 Apr 27; 59(8):4071-7. PubMed ID: 21381784
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 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 27; 98(2):799-806. PubMed ID: 28677851
    [Abstract] [Full Text] [Related]

  • 12. Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics.
    Zhang X, Zhang S, Zhong M, Qi B, Li Y.
    Food Chem; 2022 Jun 30; 380():132212. PubMed ID: 35139479
    [Abstract] [Full Text] [Related]

  • 13. Wheat bran arabinoxylan-soybean protein isolate emulsion-filled gels as a β-carotene delivery carrier: Effect of polysaccharide content on textural and rheological properties.
    Lv D, Chen F, Yin L, Zhang P, Rashid MT, Yu J.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 1):126465. PubMed ID: 37619689
    [Abstract] [Full Text] [Related]

  • 14. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
    Hou JJ, Guo J, Wang JM, Yang XQ.
    J Sci Food Agric; 2016 Oct 31; 96(13):4449-56. PubMed ID: 26841309
    [Abstract] [Full Text] [Related]

  • 15. Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels.
    Luo J, Liu S, Lu H, Wang Y, Chen Q, Shi Y.
    Food Res Int; 2023 Dec 31; 174(Pt 1):113489. PubMed ID: 37986495
    [Abstract] [Full Text] [Related]

  • 16. Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics.
    Zhang M, Zhang BY, Sun X, Liu YA, Yu Z, Wang X, Xu N.
    Int J Biol Macromol; 2024 Mar 31; 261(Pt 1):129716. PubMed ID: 38290624
    [Abstract] [Full Text] [Related]

  • 17. Effect of soluble dietary fiber on soy protein isolate emulsion gel properties, stability and delivery of vitamin D3.
    Li B, Luan H, Qin J, Zong A, Liu L, Xu Z, Du F, Xu T.
    Int J Biol Macromol; 2024 Mar 31; 262(Pt 1):129806. PubMed ID: 38325693
    [Abstract] [Full Text] [Related]

  • 18. Acid-Mediated Formation of Soybean Isolate Protein Emulsion Gels with Soybean Oil as an Active Component.
    Bi C, Zhou T, Wu Z, Huang Z.
    Foods; 2023 Apr 23; 12(9):. PubMed ID: 37174292
    [Abstract] [Full Text] [Related]

  • 19. Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel.
    Zhou L, Cai J, Wang J, Ma C, Xing L, Ying Tang S, Zhang W.
    Food Res Int; 2024 Jul 23; 188():114531. PubMed ID: 38823850
    [Abstract] [Full Text] [Related]

  • 20. Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis.
    Chen H, Gan J, Ji A, Song S, Yin L.
    Food Chem; 2019 Sep 15; 292():188-196. PubMed ID: 31054664
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.