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Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger
Even with the growing consumption of plant-based products, the consumption of soy-based products is still a limitation due to the off-flavor of soy....
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Improving the quality of gluten-free plant-based meat analogs based on soy protein isolate with insoluble soy fibers and low acyl gellan gum
This study describes the effects of incorporating insoluble soy fiber and low acyl gellan gum as an alternative for wheat gluten in plant-based meat...
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Application of Soy Lecithin as a Promoter of Methane Hydrate Formation
AbstractThe course towards active development of the Arctic zone of the Russian Federation by fuel-and-energy companies involves the development of...
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Formation of Methane Hydrate in Frozen Powdered Soy Lecithin Solutions
This article presents the results of experimental studies of the kinetics of methane hydrate formation from frozen ground soy lecithin (particle size...
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Effect of soy protein isolates inclusion on physicochemical, functional, and nutritional properties of buckwheat gels
Soy protein is rich in protein and antioxidant compounds compared to other plant-based foods. Additionally, buckwheat is known as healthy grains...
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Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases
Soybean-based fermented foods are commonly consumed worldwide, especially in Asia. These fermented soy-products are prepared using various strains of Bacillus...
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Production and characterization of soy polysaccharide film enriched with free and nano-encapsulated watercress extract
This study investigates the effect of adding nano-extract of the watercress on the properties of soy polysaccharide films. To achieve this, the...
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Associations of soy product intake with all-cause, cardiovascular disease and cancer mortality: Guangzhou Biobank Cohort Study and updated meta-analyses
PurposeWe examined the associations of soy product intake with all-cause, cardiovascular disease (CVD), and cancer mortality and mediations through...
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Miniaturized wavelength model optimization for visible–near-infrared spectroscopic discriminant analysis of soy sauce adulteration identification
Using visible and near-infrared (Vis–NIR) spectroscopy, the discriminative analysis models for a brewed soy sauce brand and its high imitation...
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Enhancing Functional Properties of Soy Protein Isolate—Rice Starch Complex Using Ultrasonication and its Characterization
Proteins are widely consumed for their nutritional benefits, and they possess many applications such as emulsifiers, foaming agents, fat replacers,...
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Revealing the differences in volatile flavor compounds between traditional and modern industrial soy sauce from China and Japan through GC × GC-TOF–MS, chemometrics and sensory analysis
Soy sauce, being a conventional condiment known for its rich flavor, has the ability to enhance the flavor of food and satisfy people's pursuits for...
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Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins
Considering growing food demand and waste concerns, sustainable packaging solutions have been explored. Biomacromolecules, like proteins and lipids,...
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Effect of soy protein isolate concentration and whip** time on physicochemical and functional properties of strawberry powder
The objective of this work was to study the effect of soy protein isolate concentration (0.5–9%) and whip** time (1–8 min) on foam characteristics,...
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Elongated soy protein isolate-poly(D, L-lactide-co-glycolic acid) microcapsules prepared using syringe filters and their effect on self-healing efficiency of soy protein-based green resin
Self-healing soy-based resins with soy protein isolate (SPI) containing poly(D, L-lactide-co-glycolic acid) (PLGA) microcapsules (MCs) were prepared....
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Detection of receptor tyrosine kinase-orphan receptor-2 using an electrochemical immunosensor modified with electrospun nanofibers comprising polyvinylpyrrolidone, soy, and gold nanoparticles
AbstractAn electrochemical immunosensing platform was developed for the detection of receptor tyrosine kinase-orphan receptor-2 (ROR2) at a glassy...
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Nanocomposite systems based on soy proteins and cellulose nanocrystals to encapsulate fish oil by emulsification and spray-drying
The aim of this study was to encapsulate fish oil by emulsification and spray drying using soy protein and cellulose nanocrystals matrices as...
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Influence of Paprika Oleoresin Addition on the Structural Properties of Soy Protein Isolate Films
This work evaluated the effect of adding an emulsion containing paprika oleoresin on the properties of soy protein isolate films. Different...
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Banana peel nanocellulose and soy protein hydrolysate complexed colloidal nanoparticles synthesis using ultrasonic interventions: characterization and stable pickering emulsion formation
Pickering based emulsion system are been gaining interest in active delivery of encapsulated molecules in food system. In the present study,...
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Alginate and pH Improve Properties of Soy Protein-based Films
Soy protein isolate (SPI) and its mixture with other biopolymers, such as linear polysaccharides, have been considered as potential components to...
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Inhibition of Fermented and Unfermented Soy Whey Extracts on the Quorum Sensing and Biogenic Amine Production of Morganella morganii wf-1
Morganella morganii is a common spoilage organism in meat products and has a strong biogenic amines production ability. This study investigates the...
