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Physicochemical characterization of soymilk after step-wise centrifugationMALAKI NIK, Amir; TOSH, Susan; POYSA, Vaino et al.Food research international. 2008, Vol 41, Num 3, pp 286-294, issn 0963-9969, 9 p.Article

Effect of soy milk powder addition on staling of soy breadNILUFER-ERDIL, D; SERVENTI, L; BOYACIOGLU, D et al.Food chemistry. 2012, Vol 131, Num 4, pp 1132-1139, issn 0308-8146, 8 p.Article

Drying characteristics of textured soy proteinCASSINI, Aline S; MARCZAK, Ligia D. F; NORENA, Caciano P. Z et al.International journal of food science & technology. 2006, Vol 41, Num 9, pp 1047-1053, issn 0950-5423, 7 p.Article

Multi-element determination in acid-digested soy protein formulations by inductively coupled plasma-optical emission spectrometryBOA MORTE, Elane S; COSTA, Leticia M; NOBREGA, Joaquim A et al.Food additives and contaminants. 2008, Vol 25, Num 5, pp 616-621, issn 0265-203X, 6 p.Article

Rheological effects of soy protein addition to tomato juiceTIZIANI, Stefano; VODOVOTZ, Yael.Food hydrocolloids. 2005, Vol 19, Num 1, pp 45-52, issn 0268-005X, 8 p.Article

Preparation of isoflavones enriched soy protein isolate from defatted soy hypocotyls by supercritical CO2JUN YU; LIU, Yuan-Fa; QIU, Ai-Yong et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 5, pp 800-806, issn 0023-6438, 7 p.Article

Soy sauce desalting by electrodialysisFIDALEO, Marcello; MORESI, Mauro; CAMMAROTO, Antonio et al.Journal of food engineering. 2012, Vol 110, Num 2, pp 175-181, issn 0260-8774, 7 p.Conference Paper

Antitumor activity of peptide fraction from traditional Korean soy sauceHONG JIN LEE; KIW ON LEE; KYOUNG HEON KIM et al.Journal of microbiology and biotechnology. 2004, Vol 14, Num 3, pp 628-630, issn 1017-7825, 3 p.Article

In situ examination of starch granule-soy protein and wheat protein interactionsRYAN, K. J; BREWER, M. S.Food chemistry. 2007, Vol 104, Num 2, pp 619-629, issn 0308-8146, 11 p.Article

Development of an isoflavone aglycone-enriched soymilk using soy germ, soy protein isolate and bifidobacteriaTSANGALIS, Dimitri; ASHTON, John F; STOJANOVSKA, Lilian et al.Food research international. 2004, Vol 37, Num 4, pp 301-312, issn 0963-9969, 12 p.Article

Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharidesTRAN, Tu; ROUSSEAU, Derick.Food hydrocolloids. 2013, Vol 30, Num 1, pp 382-392, issn 0268-005X, 11 p.Article

Fate of phytic acid in producing soy protein ingredientsDEAK, Nicolas A; JOHNSON, Lawrence A.Journal of the American Oil Chemists' Society. 2007, Vol 84, Num 4, pp 369-376, issn 0003-021X, 8 p.Article

Thermal behavior of emulsions manufactured with soy protein ingredientsRYAN, M; MCEVOY, E; MCSWEENEY, S. L et al.Food research international. 2008, Vol 41, Num 8, pp 813-818, issn 0963-9969, 6 p.Article

Effect of ionic strength and pH on the thermal and rheological properties of soy protein amylopectin blendMOHAMED, Abdellatif; JINGYUAN XU.Food chemistry. 2003, Vol 83, Num 2, pp 227-236, issn 0308-8146, 10 p.Article

Functional Properties of Soy Protein Isolates Produced from Ultrasonicated Defatted Soy FlakesKARKI, Bishnu; LAMSAL, Buddhi P; GREWELL, David et al.Journal of the American Oil Chemists' Society. 2009, Vol 86, Num 10, pp 1021-1028, issn 0003-021X, 8 p.Article

A study of chemical characteristics of soy sauce and mixed soy sauce : chemical characteristics of soy sauceKIM, Ji-Sang; LEE, Young-Soon.European food research & technology (Print). 2008, Vol 227, Num 3, pp 933-944, issn 1438-2377, 12 p.Article

Limited hydrolysis of soy proteins with endo- and exoproteasesJUNG, Stephanie; ROUSSEL-PHILIPPE, Coralie; BRIGGS, Jenny L et al.Journal of the American Oil Chemists' Society. 2004, Vol 81, Num 10, pp 953-960, issn 0003-021X, 8 p.Article

Functionality of Soymilk Powder and Its Components in Fresh Soy BreadNILUFER, D; BOYACIOGLU, D; VODOVOTZ, Y et al.Journal of food science. 2008, Vol 73, Num 4, issn 0022-1147, C275-C281Article

Study on the interactions between soy and semolina proteins during pasta makingLAMACCHIA, C; BALANO, A; LAMPARELLI, S et al.Food research international. 2010, Vol 43, Num 4, pp 1049-1056, issn 0963-9969, 8 p.Article

Functional and structural properties of 2S soy protein in relation to other molecular protein fractionsSOK LI TAY; KASAPIS, Stefan; PERERA, Conrad O et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 16, pp 6046-6053, issn 0021-8561, 8 p.Article

Functional properties of protein ingredients prepared from high-sucrose/low-stachyose soybeansDEAK, Nicolas A; JOHNSON, Lawrence A.Journal of the American Oil Chemists' Society. 2006, Vol 83, Num 9, pp 811-818, issn 0003-021X, 8 p.Article

Soy extract inhibits mammary adenocarcinoma growth in a syngeneic mouse modelHEWITT, Amy L; SINGLETARY, Keith W.Cancer letters. 2003, Vol 192, Num 2, pp 133-143, issn 0304-3835, 11 p.Article

Variations in isoflavone levels in soy foods and soy protein isolates and issues related to isoflavone databases and food labelingSETCHELL, Kenneth D. R; COLE, Sidney J.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 14, pp 4146-4155, issn 0021-8561, 10 p.Article

Effect of oxidation on the emulsifying properties of soy protein isolateNANNAN CHEN; MOUMING ZHAO; WEIZHENG SUN et al.Food research international. 2013, Vol 52, Num 1, pp 26-32, issn 0963-9969, 7 p.Article

Gelation behaviour and rheological properties of acid-induced soy protein-stabilized emulsion gelsFANG LI; XIANGZHEN KONG; CAIMENG ZHANG et al.Food hydrocolloids. 2012, Vol 29, Num 2, pp 347-355, issn 0268-005X, 9 p.Article

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