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Results 1 to 25 of 1463

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Somatotropic responses to soy protein alone and as part of a mealVAN VUGHT, Anneke J. A. H; NIEUWENHUIZEN, Arie G; BRUMMER, Robert-Jan M et al.European journal of endocrinology. 2008, Vol 159, Num 1, pp 15-18, issn 0804-4643, 4 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

Gelation of soybean protein isolates in acidic conditions. Effect of pH and protein concentrationPUPPO, M. C; LUPANO, C. E; ANON, M. C et al.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 9, pp 2356-2361, issn 0021-8561Article

Hydrophobicity of bitter peptides from soy protein hydrolysatesCHO, Myong J; UNKLESBAY, Nan; HSIEH, Fu-Hung et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 19, pp 5895-5901, issn 0021-8561, 7 p.Article

Effect of drying methods on molecular properties and functionalities of disulfide bond-cleaved soy proteinsKALAPATHY, U; HETTIARACHCHY, N. S; RHEE, K. C et al.Journal of the American Oil Chemists' Society. 1997, Vol 74, Num 3, pp 195-199, issn 0003-021XArticle

Thermodynamic incompatibility of the 11S fraction of soybean globulin and pectinate in aqueous mediumSEMENOVA, M. G; BOLOTINA, V. S; GRINBERG, V. YA et al.Food hydrocolloids. 1990, Vol 3, Num 6, pp 447-456, issn 0268-005XArticle

Role of electrostatic forces in the interaction of soy proteins with lysozyme = Le rôle joué par les forces électrostatiques dans les interactions entre les protéines de soja et le lysozymeDAMODARAN, S; KINSELLA, J. E.Cereal chemistry. 1986, Vol 63, Num 5, pp 381-383, issn 0009-0352Article

Effect of sodium dodecyl sulfate on the conformation of soybean glycinin = Effet du dodécyl sulfate de sodium sur la conformation de la glycinine de sojaSURESHCHANDRA, B. R; APPU RAO, A. G; NARASINGA RAO, M. S et al.Journal of agricultural and food chemistry (Print). 1987, Vol 35, Num 2, pp 244-247, issn 0021-8561Article

Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl RadicalsJING ZHAO; XIONG, Youling L; MCNEAR, Dave H et al.Journal of food science. 2013, Vol 78, Num 1-3, issn 0022-1147, C152-C159Article

Aggregation kinetics and ζ-potential of soy protein during fractionationCHONG LIU; ZI TENG; LU, Qi-Yu et al.Food research international. 2011, Vol 44, Num 5, pp 1392-1400, issn 0963-9969, 9 p.Article

EFFECTS OF DRYING METHOD ON PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SOY PROTEIN ISOLATESHU, Xiao-Zhong; CHENG, Yong-Qiang; FAN, Jun-Feng et al.Journal of food processing and preservation. 2010, Vol 34, Num 3, pp 520-540, issn 0145-8892, 21 p.Article

Soy Protein Reduces Serum Cholesterol by Both Intrinsic and Food Displacement MechanismsJENKINS, David J. A; MIRRAHIMI, Arash; SRICHAIKUL, Korbua et al.The Journal of nutrition. 2010, Vol 140, Num 12, issn 0022-3166, S2302-S2311Conference Paper

Methionine is the methyl group donor for sulfite-associated methanethiol formation in isolated soy proteinsLEI, Q; BOATRIGHT, W. L.Journal of food science. 2006, Vol 71, Num 9, issn 0022-1147, C527-C531Article

Accelerated proteolysis of soy proteins during fermentation of Thua-nao inoculated with Bacillus subtilisVISESSANGUAN, Wonnop; BENJAKUL, Soottawat; POTACHAREON, Wanchern et al.Journal of food biochemistry. 2005, Vol 29, Num 4, pp 349-366, issn 0145-8884, 18 p.Article

Partial reduction of soy protein isolate disulfide bondsPETRUCCELLI, S; ANON, M. C.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 8, pp 2001-2006, issn 0021-8561Article

Caractérisations cinétique et biochimique de la digestion et de l'absorption gastro-jéjunale de protéines de soja chez l'homme = Kinetic and biochemical caracterisations of the digestion and the gastro-jejunal absorption of soybean proteins in humansBaglieri, Agnès; Tome, D.1994, 168 p.Thesis

Flow behaviour of soy protein isolate melt with low and intermediate moisture levels at an elevated temperatureHAYASHI, N; HAYAKAWA, I; FUJIO, Y et al.Journal of food engineering. 1993, Vol 18, Num 1, pp 1-11, issn 0260-8774Article

Twin-screw extrusion texturization of acid and alkali denatured soy proteinsDAHL, S. R; VILLOTA, R.Journal of food science. 1991, Vol 56, Num 4, pp 1002-1007, issn 0022-1147Article

Quantitation of soya protein by enzyme linked immunosorbent assay of its characteristic peptideYASUMOTO, K; SUDO, M; SUZUKI, T et al.Journal of the science of food and agriculture. 1990, Vol 50, Num 3, pp 377-389, issn 0022-5142, 13 p.Article

Einfluss von texturiertem Sojaprotein auf die Eigenschaften con «Köfte»KAYA, M; GÖKALP, H. Y.Fleischwirtschaft (Frankfurt). 1990, Vol 70, Num 6, pp 646-649, issn 0015-363XArticle

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

Development of a Probiotic Delivery System from Agrowastes, Soy Protein Isolate, and Microbial TransglutaminaseYEW, Sok-Eng; LIM, Ting-Jin; LEW, Lee-Ching et al.Journal of food science. 2011, Vol 76, Num 3, issn 0022-1147, H108-H115Article

Development of probiotic carriers using microbial transglutaminase-crosslinked soy protein isolate incorporated with agrowastesLEW, Lee-Ching; BHAT, Rajeev; AZHAR MAT EASA et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 8, pp 1406-1415, issn 0022-5142, 10 p.Article

Oxidative modification of soy protein by peroxyl radicalsWEI WU; CAIMENG ZHANG; XIANGZHEN KONG et al.Food chemistry. 2009, Vol 116, Num 1, pp 295-301, issn 0308-8146, 7 p.Article

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