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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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Investigation of enzymatic hydrolysis kinetics of soy protein isolate: laboratory and semi-industrial scale
Using parameters of optimal conditions from laboratory experiments often results in the loss of significant time and resources when trying to scale...
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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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Comparative effects of extraction methods on functional and structural features of subunits from 11S soy protein fraction
The aim of this work was to carry out the effects of AOT reverse micelle (RM) method on the functional and structural properties of basic and acidic...
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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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Tough and strong soy protein film by integrating CNFs and MXene with photothermal conversion and UV-blocking performance
It is of great practical significance to prepare high-performance biopolymer composite films from renewable resources to replace ubiquitous...
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Novel soy protein isolate film containing cardamom essential oil microcapsules: study of physicochemical properties and its application in Iranian white cheese packaging
In this study, soy protein isolate films embedded with different ratios of cardamom essential oil microcapsules (CEOM) were synthesized by casting...
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Glycation of soy protein isolate with maltodextrin through Maillard reaction via dry and wet treatments and compare their techno-functional properties
Protein–polysaccharide Maillard conjugate has recently got much attention for improving protein functionality. In this study, soy protein isolate...
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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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Purification and characterization of aspartic protease from Aspergillus niger and its efficient hydrolysis applications in soy protein degradation
BackgroundAdding acid protease to feed can enhance protein digestibility, boost feed utilization, and stimulate the growth of animals in breading...
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Efficient production and biochemical characterization of a thermostable carboxypeptidase from Bacillus megaterium and its application on flavor improvement of soy isolate protein hydrolysates
A carboxypeptidase M32 (CPM32) gene ( cpm32 ) from Bacillus megaterium was cloned. CPM32 exhibited the highest sequence similarity of 79.3% with the...
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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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Boosting the stability of β-galactosidase immobilized onto soy-protein isolate-glutaraldehyde-functionalized carrageenan beads
Uncontrolled enzyme-immobilizer interactions were evident after immobilizing β -galactosidase onto soy-protein isolate-glutaraldehyde-functionalized...
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Research on Properties of Edible Films Prepared from Zein, Soy Protein Isolate, Wheat Gluten Protein by Adding Beeswax
With the increasing awareness of environmental protection, the interest in the development of biodegradable materials has become increasingly...
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Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6
Soy sauce cake (SSC) is a by-product of soy sauce production. SSC often goes underutilized due to its high salt content. To address this, halophilic...
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Characterization of bacteriologically acidified feta cheese using soy protein isolate in different substitution percentages: rheological, microbiological and sensory properties
Soy proteins are used in foods as non-dairy alternatives and they play significant role in human health. The use of different concentrations of soy...
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Influence of Waste Vetiver Root Fiber on Mechanical, Hydrophobicity, and Biodegradation of Soy-Based Biocomposites as Plastic Substitute
Combating pollution caused by nondegradable thermoplastics is a significant challenge kee** in view of their marginal cost, mechanical strength and...
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Barometric Membrane Technologies for Plant Protein Purification
Proteins, hydrolysates and peptides from both animal and vegetable sources exhibit specific biological activities, which may have effect on...
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Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whip** Properties of Recombined Low-Fat Whipped Cream
The interaction and synergetic effect of soy protein isolate (SPI) and its hydrolysates with different concentrations of monoglycerides were explored...
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Improving interface-related functions and antioxidant activities of soy protein isolate by covalent conjugation with chlorogenic acid
The conjugation of protein and chlorogenic acid was expected to change protein structure and improve protein functional properties. The study...
