Results 11 to 20 of about 64,410 (354)

Shelf-Life Assessment of Bread Partially Substituted with Soy Protein Isolate

open access: yesApplied Sciences, 2023
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

Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate

open access: yesBrazilian 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
doaj   +1 more source

In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition

open access: yesFood Science and Human Wellness, 2023
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

open access: yesInternational Journal of Molecular Sciences, 2022
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

Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

open access: yesFoods, 2020
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]

open access: yesFood 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.   +6 more
doaj   +1 more source

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

open access: yesJournal 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   +4 more
doaj   +1 more source

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