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Results 1 to 25 of 2369

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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

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

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

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

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

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

Aggregation profile of 11S, 7S and 2S coagulated with GDLSOK LI TAY; GUO QIN XU; PERERA, Conrad O et al.Food chemistry. 2005, Vol 91, Num 3, pp 457-462, issn 0308-8146, 6 p.Article

Raman spectroscopic determination of extent of O-esterification in acetylated soy protein isolatesZHAO YU; MA, Ching-Yung; YUEN, Sze-Nga et al.Food chemistry. 2004, Vol 87, Num 3, pp 477-481, issn 0308-8146, 5 p.Article

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

Soy protein with and without isoflavones fails to substantially increase postprandial antioxidant capacityHENEMAN, Karrie M; CHANG, Hebron C; PRIOR, Ronald L et al.Journal of nutritional biochemistry. 2007, Vol 18, Num 1, pp 46-53, issn 0955-2863, 8 p.Article

Microwave improvement of soy protein isolate-saccharide graft reactionsGUAN, Jun-Jun; QIU, Ai-Yong; LIU, Xiao-Ya et al.Food chemistry. 2006, Vol 97, Num 4, pp 577-585, issn 0308-8146, 9 p.Article

Research on the phosphorylation of soy protein isolate with sodium tripoly phosphateZHANG KUNSHENG; LI YANGYANG; REN YUNXIA et al.Journal of food engineering. 2007, Vol 79, Num 4, pp 1233-1237, issn 0260-8774, 5 p.Article

Functional properties of soy protein hydrolysates obtained by selective proteolysisTSUMURA, Kazunobu; SAITO, Tsutomu; TSUGE, Keisuke et al.Lebensmittel - Wissenschaft + Technologie. 2005, Vol 38, Num 3, pp 255-261, issn 0023-6438, 7 p.Article

Enhancing the anti-adipogenic activity of soy protein by limited hydrolysis with Flavourzyme and ultrafiltrationTSOU, May-June; KAO, Fuh-Juin; TSENG, Chun-Kai et al.Food chemistry. 2010, Vol 122, Num 1, pp 243-248, issn 0308-8146, 6 p.Article

Fractionation and identification of a novel hypocholesterolemic peptide derived from soy protein Alcalase hydrolysatesFANG ZHONG; XIAOMEI ZHANG; JIANGUO MA et al.Food research international. 2007, Vol 40, Num 6, pp 756-762, issn 0963-9969, 7 p.Article

Some functional properties of fractionated soy protein isolates obtained by microfiltrationCHOVE, Bernard E; GRANDISON, Alistair S; LEWIS, Michael J et al.Food hydrocolloids. 2007, Vol 21, Num 8, pp 1379-1388, issn 0268-005X, 10 p.Article

Acid-induced formation of soy protein gels in the presence of NaClSCHULDT, Stefan; RAAK, Norbert; JAROS, Doris et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 57, Num 2, pp 634-639, issn 0023-6438, 6 p.Article

The physicochemical and functional properties of soybean 11S globulin - A review = Propriétés physicochimiques et fonctionnelles des globulines 11S de soja - RevueCereal chemistry. 1985, Vol 62, Num 5, issn 0009-0352, 418Article

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

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

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

Water adsorption isotherms of texturized soy proteinCASSINI, A. S; MARCZAK, L. D. F; NORENA, C. P. Z et al.Journal of food engineering. 2006, Vol 77, Num 1, pp 194-199, issn 0260-8774, 6 p.Article

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