Results 141 to 150 of about 4,908 (208)

Types of Soy Foods Are Differently Associated With Lipid Abnormalities in Korean Adults. [PDF]

J Lipid Atheroscler
Kim BH, Shin HR, Song S.
europepmc   +1 more source

Association of Consumption of Non-fermented and Fermented Soy Foods with Obesity in Korean Adults: Analysis of Data from the KoGES-HEXA Study. [PDF]

J Obes Metab Syndr
Kim BH, Shin HR, Song S.
europepmc   +1 more source

Effects of <i>Tremella fuciformis</i> Powder with Varying Particle Sizes on the Gel Properties of Soy Yogurt. [PDF]

Foods
Li S, Fang Z, Yang X, Wu J, Fang X.
europepmc   +1 more source

Microencapsulation techniques and encapsulating materials influenced the shelf life and digestion release of vitamin E and isoflavones in soymilk powder. [PDF]

Sci Rep
Detchewa P, Aphibanthammakit C, Moongngarm A, Avallone S, Prasajak P, Boonpan C, Ruangdath V, Sriwichai W.   +7 more
europepmc   +1 more source

Evaluating the efficiency of <i>Lactiplantibacillus pentosus</i> as a biocoagulant in soy cheese production: Effects on texture properties. [PDF]

Curr Res Food Sci
Rahmani F, Moayedi A, Dopazo V, Meca G, Khomeiri M, Kashiri M.   +5 more
europepmc   +1 more source

Metal ions binding and colloidal destabilization in the model systems: Implication on the magnesium chloride coagulation mechanism in tofu making. [PDF]

Food Chem X
Li Q, Hua Y, Li X, Kong X, Zhang C, Chen Y.   +5 more
europepmc   +1 more source

<i>Pleurotus eryngii</i> as a Source of Candidate Prebiotic Substrates: Formation Routes, Potential Activities and Applications in Food Systems. [PDF]

Foods
Chen M, Chen J, Zhang Y, Zhang L, Xin L, Zou R, Xu Y, Zhang L.   +7 more
europepmc   +1 more source

Modulating Magnesium Ion Release for Dual Enhancement of Gel Properties and Nutrient Retention in Selenium-Enriched Tofu. [PDF]

Foods
Du F, Tang T, Zhang J, Yan X, Xin Y, Su Y, Zhang M, Lv Y.   +7 more
europepmc   +1 more source

Chickpea-Based Milk Analogue Stabilized by Transglutaminase. [PDF]

Foods
Snir B, Fishman A, Glusac J.
europepmc   +1 more source

Soymilk yogurt prepared using Pediococcus pentosaceus TOKAI 759m ameliorates cognitive function through gut microbiota modulation in high-fat diet mice. [PDF]

Curr Res Food Sci
Nakashima Y, Hibi T, Urakami M, Hoshino M, Morii T, Sugawa H, Katsuta N, Tominaga Y, Takahashi H, Otomo A, Hadano S, Yasuda S, Hokamura A, Imai S, Kinoshita H.   +14 more
europepmc   +1 more source