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Soy protein isolate (SPI) and zein were blended at different ratios, and native and microwave-modified films were prepared at pH 12 in an ethanol/water (20 : 80) mixture. The effect of the...
Production of hydrolysates by Actinomucur elegans during soy-protein deep-liquid fermentation was a promising prospects for future applications in the protein hydrolysate industry. And the optimal inc...
The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lacto...
The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a convention...
Protein-polysaccharide conjugates were generally prepared by dry-heating. However, it was time-consuming and the sample gained was inhomogeneous. A faster way of preparing protein-polysaccharide conju...
On gelation of soy protein isolate during cold storage, strength, deformation, elasticity E0 and Newtonian viscosity ηN of the gels greatly increased with addition of one unit/g protein of microbial t...
The random-centroid optimization (RCO) method using computer was applied to determine the optimum conditions of the emulsifying activity of soy protein isolate. Levels of factors including the tempera...
In this study, we compared the intestinal absorption from different sources with the same amino acid composition (protein, peptide, and amino acid mixture) by measuring changes in serum concentrations...
Soy Proteins Isolate (SPI) based films were prepared. The various factors affecting the formation of these films were studied by measuring the physical (thickness and surface density), chemical (moist...
A new fermented soy protein (SP) food was manufactured, employing a new starter, Bacillus subtilis (natto), isolated from jang. The new fermented SP food manufactured with textured soy protein and tri...
Changes in the viscoelastic storage modulus (G') of a soybean flour dough (42% moisture content) during heating at constant temperature in the range of 60 to 190°C were followed by pressure rheometry ...

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