Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2015 Doughnut is a special fermented and fried snack. There are a few studies about wheat flour fortification with soy protein isolate to produce doughnut. The present research was done to study the effect on quality features of doughnut during preservation.
Arash Ghaitaranpour +3 more
doaj +1 more source
Soy formulas in the pediatrician’s practice
Лечащий Врач, 2023 Background. Using soy formulas in infant nutrition goes back more than 100 years. They have evolved from simple mixtures based on ground roasted beans to high-tech modern products based on soy protein isolate.
V. P. Novikova +2 more
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Bio-adhesives from soy protein concentrate and montmorillonite: Rheological and thermal behaviour [PDF]
, 2017 The incorporation of different amounts of montmorillonite (MMT) to soy protein concentrate (SPC) was used to improve the performance of the bio-nano-adhesive obtained.
Bacigalupe, Alejandro +5 more
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Jurnal Teknologi dan Industri Pertanian Indonesia, 2019 Meat analogue is a form of product which has originated from vegetal component which has a lot of tissue and could replace animal meat. The forming of meat analogue is using the extrusion technique.
Triana Lindriati +2 more
doaj +1 more source
Does soy protein supplementation affect body composition in healthy exerciser adults? A systematic review and meta-analysis of clinical trials [PDF]
, 2019 Background objectives: The effects of soy protein supplementation on anthropometric parameters and body composition indices of healthy adults is equivocal.
Asbaghi, O. +6 more
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Food Chemistry AdvancesIn the present study, the soy protein and whey protein isolates were hydrolysed using food-grade endoenzymes (papain and pancreatin) for different time periods (10, 30, 60, 90, and 120 min) at 35 °C. Several functional properties were examined at various
Pavel Rout +2 more
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A new way of valorizing biomaterials: the use of sunflower protein for 1 a-tocopherol microencapsulation [PDF]
, 2013 Biopolymer based microparticles were efficiently prepared from sunflower protein (SP) wall material and a-tocopherol (T) active core using a spray-drying technique. Protein enzymatic hydrolysis and/or N-acylation were carried out to make some structural
A. Nesterenko +64 more
core +4 more sources
Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies
Colloids and Interfaces, 2023 During the last decades, there has been a huge consumer concern about animal proteins that has led to their replacement with plant proteins. Most of those proteins exhibit emulsifying properties; thus, the food industry begins their extensive use in ...
Eleni Galani +5 more
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NMR and Electron Microscopy Studies of Soybean Seeds, Soybean Proteins, and Oil for Improved Utilization in Foods and Feeds [PDF]
, 2011 NMR, NIR and EM techniques are suitable methods of measuring protein and oil content in soybeans. After completion of a measurement with NMR or NIR, a soybean sample could be either replanted or consummated.
Doina M. Costescu, I. C. Baianu
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2021 Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours.
Gabriela Daniela STAMATIE +5 more
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