Results 11 to 20 of about 64,410 (354)
The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration Process. [PDF]
Yan J +9 more
europepmc +3 more sources
Soy Protein Isolate Affects Blood and Brain Biomarker Expression in a Mouse Model of Fragile X. [PDF]
Boeck B, Mao Y, Huang RP, Westmark CJ.
europepmc +3 more sources
Shelf-Life Assessment of Bread Partially Substituted with Soy Protein Isolate
Partial substitution of flour with soy protein isolate in bread making increases the protein content and nutritional value of baked goods as it contains more lysine than wheat flour.
Yu-Han Chang +2 more
doaj +1 more source
Hydrodynamic cavitation induced fabrication of soy protein isolate-polyphenol complexes: Structural and functional properties. [PDF]
Wei F +5 more
europepmc +2 more sources
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
doaj +1 more source
Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality, digestibility properties, protein digestibility corrected amino acid (PDCAA), and sensory acceptance of the pasta was ...
Adetiya Rachman +4 more
doaj +1 more source
Antibacterial Soy Protein Isolate Prepared by Quaternization
Soy protein isolate (SPI) is green, high-yield natural plant protein, which is widely applied in industry (packing material and adhesives) and tissue engineering. It is meaningful to improve the antibacterial property of soy protein isolate to fabricate versatile safe products to meet people’s requirements.
Qi Dong +9 more
openaire +2 more sources
The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied.
Adetiya Rachman +3 more
doaj +1 more source
Optimization of the quantity of protein components in the high-protein instant porridge [PDF]
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. +6 more
doaj +1 more source
Nano formulated soy proteins as a fat replacer in low fat mayonnaise formula
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 +4 more
doaj +1 more source

