Results 11 to 20 of about 61,452 (312)

Foaming Properties of Soy Protein Isolate Hydrolysates [PDF]

Journal of Food and Nutrition Sciences, 2015
Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree.
Panizzolo, Luis Alberto, Añón, María Cristina   +1 more
core   +8 more sources

Optimization of the quantity of protein components in the high-protein instant porridge [PDF]

Food and Feed Research, 2015
Different types of instant porridges have become a popular choice for breakfast, and it is known that breakfast is an important meal for daily appetite control.
Šimurina Olivera D., Šarić Bojana M., Jovanov Pavle T., Mandić Anamarija I., Sakač Marijana B., Dapčević-Hadnađev Tamara R., Pojić Milica M.   +6 more
doaj   +1 more source

Nano formulated soy proteins as a fat replacer in low fat mayonnaise formula

Journal of the Saudi Society of Agricultural Sciences, 2023
It is vital to research mayonnaise egg yolk alternatives due to the greater fat and cholesterol content in egg yolks. The use of soy protein isolate and nano soy isolate as fat substitutes in mayonnaise was investigated.
Yehia Abdel Razik Heikal, Amal Ahmed Hassan, Azza Anwar Abou-Arab, Ferial Mohamed Abu-Salem, Dina El-Sayed Helmy Azab   +4 more
doaj   +1 more source

Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough

Foods, 2023
Extrusion is a method of processing that changes the physicochemical and rheological properties of starch and protein under specific temperature and pressure conditions.
Miaomiao Shi, Xuena Dong, Yanqiu Cheng, Xiaolong Ji, Yanqi Liu, Yizhe Yan   +5 more
doaj   +1 more source

Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate

Ultrasonics Sonochemistry, 2023
The effects of ultrasound combined (25 kHz, 400 ± 20 W/L, ultrasonic time of 5, 10 and 15 min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi, aggregation and conformation of myofibrillar protein were ...
Xuehua Zhang, Quanyou Guo, Wenzheng Shi
doaj   +1 more source

Protein isolate and inulin: chemical, rheological and structural basis [PDF]

, 2012
Soy protein isolate is typical vegetable protein with health-enhancing activities. Inulin, a prebiotic no digestible carbohydrate, has functional properties.
Blanch, M., Canet, Wenceslao, Olivares García, María Dolores, Álvarez, María Dolores   +3 more
core   +3 more sources

Soy Protein Isolate Extruded with High Moisture Retains High Nutritional Quality [PDF]

, 2009
High-moisture extrusion of soy protein isolate generates a highly palatable meat substitute. No systematic evaluation of the nutritional quality of soy processed in this manner has been performed.
Hsieh, Fu-Hung, MacDonald, Ruth, MacDonald, Ruth, Pryzbyszewski, Joseph   +3 more
core   +3 more sources

Study of the Thermal Protection Mechanism of Animal Proteins and Plant Proteins on Betanin

Shipin gongye ke-ji, 2023
In order to explore the thermal protective effects of different proteins on betanin and clarify its protective mechanism, two animal proteins-lactoferrin and β-lactoglobulin, and two plant proteins-rice protein and soybean protein isolate were used.
Ting HU, Jialong HAN, Qin GENG, Jun CHEN, Ti LI, Chengmei LIU, Xuemei HE, Taotao DAI   +7 more
doaj   +1 more source

FORMULASI DAGING ANALOG BERBASIS TEPUNG KACANG MERAH DENGAN VARIASI PENAMBAHAN GLUTEN DAN ISOLAT PROTEIN KEDELAI [PDF]

, 2023
Red bean flour-based analog meat has the disadvantage that the resulting texture is hard because red bean flour does not have gluten content that can provide a chewy texture to analog meat.
Ali, Hayyuna
core  

Quality and sensory properties of maize flour cookies enriched with soy protein isolate

Cogent Food & Agriculture, 2017
This study was carried out to assess the quality and sensory properties of maize flour cookies enriched with soy protein isolate with the aim of encouraging the use of soy beans in producing value-added products. Soy protein isolate was produced from soy
S.A.O. Adeyeye, A.O. Adebayo-Oyetoro, S.A. Omoniyi   +2 more
doaj   +1 more source