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Soy Protein Isolate Affects Blood and Brain Biomarker Expression in a Mouse Model of Fragile X. [PDF]
Int J Mol SciBoeck B, Mao Y, Huang RP, Westmark CJ.
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Nitrogen-protected thermal induction combined with Microbial Transglutaminase (MTG) cross-linking enhances functional properties and gel structure of Soy Protein Isolate relevant to gel-based feed formulation. [PDF]
PLoS OneGuo Y, Qu L.
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Effects of Soy Protein on Liver and Adipose Tissue Inflammation and Gut Microbiota in Mice Fed with Ketogenic Diets. [PDF]
NutrientsLi WK, Wu IT, Yeh WJ, Huang WC, Yang HY.
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Texture-Modified Soy Protein Gels Using Transglutaminase and Agar for Elderly Dysphagia Management. [PDF]
GelsPaleekui P +6 more
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The potential function of soy protein hydrolysate to induce myogenic differentiation of C2C12 cells. [PDF]
PLoS OneChen Y +8 more
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2016
Soy protein products such as flour, concentrates and isolates are used in the food industry because of their functionality, nutritional value and low cost. This chapter presents an overview current knowledge of soy proteins, manufacture processes and modifications. The health benefits attributed to soy proteins are alsodiscussed.
Rodrigues, Célia Fortuna +1 more
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Soy protein products such as flour, concentrates and isolates are used in the food industry because of their functionality, nutritional value and low cost. This chapter presents an overview current knowledge of soy proteins, manufacture processes and modifications. The health benefits attributed to soy proteins are alsodiscussed.
Rodrigues, Célia Fortuna +1 more
openaire +2 more sources
Journal of Agricultural and Food Chemistry, 2002
Proteins of soybeans (Glycine max) are widely used in animal and human nutrition. In addition to the bulk of the seed storage proteins, which are classified as albumins and globulins, approximately 6% of soybean proteins are classified as inhibitors of trypsin and chymotrypsin and approximately 0.5% are sugar-binding lectins.
David L, Brandon, Mendel, Friedman
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Proteins of soybeans (Glycine max) are widely used in animal and human nutrition. In addition to the bulk of the seed storage proteins, which are classified as albumins and globulins, approximately 6% of soybean proteins are classified as inhibitors of trypsin and chymotrypsin and approximately 0.5% are sugar-binding lectins.
David L, Brandon, Mendel, Friedman
openaire +2 more sources
Detection of Soy Protein in Soy Lecithin, Margarine and, Occasionally, Soy Oil
International Archives of Allergy and Immunology, 1985Samples of soy lecithin, soy oil and margarine were tested for the presence of soy proteins by an inhibition technique using ELISA. All but one of the soy lecithin samples contained soy protein, as did some of the soy oil and margarine samples. The positive margarines contained only about 25% as much soy protein as the soy lecithin preparations.
O, Porras +3 more
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