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Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability [PDF]
Shipin KexueSoy protein, as one of the major plant proteins, has good functional properties such as solubility, emulsification and gelation properties. Freezing, as one of the effective ways to extend the storage period of products, is widely used in the food and ...
ZHU Xiuqing, SONG Yihan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin
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Fermented soybean foods and diabetes
Journal of Diabetes Investigation, 2023 The number of patients with type 2 diabetes mellitus is increasing, and its prevention and management are important. One of the factors contributing to the increased incidence of type 2 diabetes mellitus is the change in dietary habits, including a ...
Yoshitaka Hashimoto +2 more
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Soy foods have low glycemic and insulin response indices in normal weight subjects
Nutrition Journal, 2006 Background Foods with a low glycemic index (GI) may provide a variety of health benefits. The objective of the present study was to measure the GI and insulin index (II) of select soy foods.
Tabor Aaron, Henley EC, Blair Robert M
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Microbial Cell Factories, 2019 Background Many fermented foods and beverages are produced through the action of complex microbial communities. Synthetic biology approaches offer the ability to genetically engineer these communities to improve the properties of these fermented foods ...
Rachatida Det-udom +5 more
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Inflammatory markers in a 2-year soy intervention among premenopausal women
Journal of Inflammation, 2009 Background Epidemiologic evidence supports a role of soy foods in breast cancer etiology. Because chronic inflammation appears to be a critical component in carcinogenesis, we examined the potential anti-inflammatory effects of soy foods.
Franke Adrian A +3 more
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Brazilian Journal of Food Technology, 2022 Gluten-free foods often lack proteins and fibers. This research investigated the physicochemical properties of gluten-free instant fried noodles incorporating Defatted Riceberry Bran (DRB) and soy protein isolate.
Doungjai Thirathumthavorn +4 more
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Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases
Foods, 2021 Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds.
Chan Ho Jang +4 more
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Soy foods, isoflavones, and breast cancer [PDF]
Cancer, 2017 Recent data from Asia and North America indicate that soy foods may decrease the risk of breast cancer and improve the results of treatment in patients with breast cancer. Studying soy foods and isoflavones promises to be an exceptionally fertile area for a wide range of cancer researchers. See also pages 2070–9.
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The role of soy in development of breast, ovarian, endometrial and prostate gland cancer
Journal of Education, Health and Sport, 2021 Introduction and purpose Soy as a rich source of isoflavones has become a focus of interest because of its positive health benefits on numerous diseases, particularly hormone-related cancers.
Marcela Maksymowicz +3 more
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Dietary soy and isoflavone intake and mortality in Korean adults: a prospective cohort study
Frontiers in NutritionBackgroundThe association between dietary soy and isoflavone intake and mortality remains inconclusive. This study aimed to examine the relationships of dietary intakes of isoflavones, soy protein, and soy foods with all-cause, cancer, and cardiovascular
Sihan Song +5 more
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