Results 81 to 90 of about 4,144 (213)
A Holistic Characterization of Soy Protein Isolates From Different Breeding Lines
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.A roadmap illustrating how variability among soybean genotypes translates into structural and compositional differences that govern functionality, off‐flavor development, and protein quality. ABSTRACT Soy protein remains the leading plant protein in the growing alternative protein market.
Samira Feyzi, Baraem P. Ismail
wiley +1 more source
Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong +3 more
wiley +1 more source
Fermentation characteristics of six probiotic strains in soymilk
Annals of Microbiology, 2012 Fermented soymilk was produced with the single culture of the six probiotic strains, including Lactobacillus casei Zhang, Bifidobacterium animalis ssp. lactis V9, Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus GG, Bifidobacterium animalis Bb12, and Lactobacillus casei Shirota, and their fermentation characteristics were evaluated.
Haiping Li +7 more
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Desarrollo de lactobacilos y bifidobacterias seleccionadas en fermentación en estado sólido utilizando pasta de soja [PDF]
, 2017 At present, consumers are looking for more natural foods so as to improve health through their active compounds. Within this context, soybean is an excellent substrate due to its beneficial effects on consumers’ health.
Correa Deza, Maria Alejandra +2 more
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Obesity Reviews, Volume 27, Issue 3, March 2026.Dietary interventions showed the strongest evidence for improving microbiome composition. Probiotics and prebiotics consistently increased beneficial bacteria. Exercise and fecal microbiota transplantation had limited evidence but showed potential for microbiome modulation.
Yee Teng Lee +6 more
wiley +1 more source
Heat Treatment of Soy Flour and Its Effects on β-glucosidase Activity [PDF]
, 2012 College of Food, Agricultural, and Environmental Sciences Undergraduate Research Forum, Second Place in Food Science CategoryIsoflavones, phytochemicals readily found in soy beans and soy products, have been associated with reduced risk of prostate ...
Teegarden, Matthew
core
Dairy products and inflammation: a review of the clinical evidence [PDF]
, 2015 Inflammation is a major biological process regulating the interaction between organisms and the environment, including the diet. Because of the increase in chronic inflammatory diseases, and in light of the immune-regulatory properties of breastfeeding ...
Bordoni, Allessandra +11 more
core +4 more sources
Food Science &Nutrition, Volume 14, Issue 2, February 2026.Lactobacillus delbrueckii is a key lactic acid bacterium widely used in dairy fermentation, particularly in yogurt and cheese production. This graphical abstract highlights its technological roles in lactose metabolism, acidification, proteolysis, and exopolysaccharide (EPS) production, which contribute to improved texture, flavor, and nutritional ...
Yousef Nami +4 more
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Journal of Cosmetic Dermatology, Volume 25, Issue 2, February 2026.ABSTRACT Background Skin care is widely regarded as a fundamental component of self‐care. However, few studies have systematically evaluated the effects of structured skin care instruction on both objective parameters and subjective perceptions. This study aims to elucidate these effects through a controlled clinical investigation.
Toko Mori +6 more
wiley +1 more source
Optimising fermentation of soymilk with probiotic bacteria
Czech journal of food sciences, 2008 Soymilk with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and producing a probiotic fermented soymilk was fermented. During the fermentation and storage of the fermented soymilk (28°C days at +4°C), the changes in pH-value and ...
Božanić, Rajka +1 more
openaire +1 more source