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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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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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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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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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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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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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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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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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Effects of Dual-Frequency Ultrasonic Treatment on Functional and Cryoprotective Properties of Soy Protein Isolate–Curcumin Complexes
The present study investigated the effects of dual-frequency ultrasonic treatment on the functionality of soy protein isolate–curcumin complexes and...
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Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility
This study aimed to explore how the delivery of added phenolic acids was affected by the soy protein gel matrix using the INFOGEST static in vitro ...
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Effect of High-pressure Homogenization on Structure and Properties of Soy Protein Isolate/polyphenol Complexes
Understanding the effects of typical unit operations on the structure and properties of protein/polyphenol complexes has important guiding value for...
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Using Soy Protein Isolate to Improve the Deformation Properties of 4D-Printed Oat Flour Butterfly
4D food printing is an emerging technology developed from 3D printing technology, which allows consumers to have an interactive experience with the...
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Alginate/soy protein isolate microspheres for fortifying dark chocolate: an innovative approach for enriching with omega-3
In the present study, at the first a blending of sodium alginate and soy protein isolate (SPI) as wall material were used to encapsulate chia seed ( Sa...
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Preparation, characterization, and application of soy protein isolate/Mg–Al layered double hydroxide-based bionanocomposite films
Soy protein isolate has received much attention in recent decades due to its abundance, eco-friendliness, low cost, film-forming capacity, and...
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A randomized controlled cross-over trial investigating the acute inflammatory and metabolic response after meals based on red meat, fatty fish, or soy protein: the postprandial inflammation in rheumatoid arthritis (PIRA) trial
PurposeRheumatoid Arthritis (RA) has a point prevalence of around 20 million people worldwide. Patients with RA often believe that food intake...
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Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment
The effects of high pressure treatment were investigated on the physical properties and possible shelf-life extension of soy protein-based high...
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Hypolipidemic Effects of Soy Protein and Isoflavones in the Prevention of Non-Alcoholic Fatty Liver Disease- A Review
Non-alcoholic fatty liver disease (NAFLD) is the most common chronic liver disease and affects about 25% of the population globally. Obesity and...
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Development of soy protein isolate-based films containing omega rich oil from purslane seed for beef burger patties packaging
Omega-rich oils have been tested to substitute beef solid fats for extending shelf life and nutritional considerations. This method of substitution...
