Results 91 to 100 of about 13,975 (250)
A Holistic Characterization of Soy Protein Isolates From Different Breeding Lines
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.A roadmap illustrating how variability among soybean genotypes translates into structural and compositional differences that govern functionality, off‐flavor development, and protein quality. ABSTRACT Soy protein remains the leading plant protein in the growing alternative protein market.
Samira Feyzi, Baraem P. Ismail
wiley +1 more source
International Journal of Food Properties, 2021 In recent decades, the process of lipase (LIP) activation hydrolysis and lipoxygenase (LOX) oxidation for energy supply during soybean germination has been well understood, but the formation mechanism of volatile flavor substances in soymilk grinding has
Qiying Tian, Yufei Hua
doaj +1 more source
Protecting soymilk flavor and nutrients from photodegradation
Food Science & Nutrition, 2015 AbstractFive different packaging treatments were studied over a 36‐day period to determine if they protected soymilk from photo‐oxidation. Soymilk was packaged in high‐density polyethylene (HDPE) bottles with and without light protective additives (LPA).
Bianchi, Laurie M. +6 more
openaire +3 more sources
Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong +3 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2013 Processed soybean products especially the fermented ones have beneficial health effects since they are capable of reducing the level of plasmacholesterol (hypocholesterolemic effect). One of the mechanisms is by increasing the binding of bile salt. This
Yusmarini1)* +3 more
doaj +1 more source
Exploratory analysis of the human breast DNA methylation profile upon soymilk exposure [PDF]
, 2018 Upon soy consumption, isoflavone metabolites attain bioactive concentrations in breast tissue possibly affecting health. Though in vitro epigenetic activity of soy metabolites has been described, the in vivo impact on the epigenome is largely unknown ...
Coussement, Louis +10 more
core +1 more source
Drivers of Liking for Oat Milk
Journal of Food Science, Volume 91, Issue 3, March 2026.ABSTRACT Oat milk is one of the most popular plant‐based milk alternatives in today's market. The objective of this study was to identify the sensory drivers of like and dislike for oat milk. Twenty‐eight commercial oat milks were collected in duplicate lots.
S. Gupta +3 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2013 Soymilk has become progressively consumed in Indonesia since early 1990. However, soymilk has a short shelf life due to its high protein content that promotes growth of spoilage microorganisms.
Diana Sari Kusuma +2 more
doaj +1 more source
Cellular uptake of soy-derived phytoestrogens in vitro and in human whole blood [PDF]
, 2008 Epidemiological studies comparing typical Western and traditional Eastern lifestyles indicate that dietary intake of soyderived phytoestrogens, including genistein, daidzein, and equol, may have significant health protective effects on hormone-dependent ...
Bracke, Marc +4 more
core
Obesity Reviews, Volume 27, Issue 3, March 2026.Dietary interventions showed the strongest evidence for improving microbiome composition. Probiotics and prebiotics consistently increased beneficial bacteria. Exercise and fecal microbiota transplantation had limited evidence but showed potential for microbiome modulation.
Yee Teng Lee +6 more
wiley +1 more source