Nano-architectural assembly of soy proteins: A promising strategy to fabricate nutraceutical nanovehicles.
Sign Up to like & getrecommendations! Published in 2021 at "Advances in colloid and interface science"
DOI: 10.1016/j.cis.2021.102402
Abstract: Use of protein-based nanovehicles has been well recognized to be one of the most effective strategies to improve water dispersibility, stability and bioavailability of nutraceuticals or bioactive ingredients. Thanks to their health-benefiting effects and unique… read more here.
Keywords: soy proteins; nano architectures; strategy; nano architectural ... See more keywords
Competitive displacement of interfacial soy proteins by Tween 20 and its effect on the physical stability of emulsions
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106515
Abstract: Abstract The competitive displacement of interfacial proteins, including soy protein isolate (SPI), casein, and modified SPIs (heat, sodium sulfite and succinic anhydride treatment), by Tween 20 was investigated. The structural characteristics of the soy proteins,… read more here.
Keywords: soy proteins; stability emulsions; competitive displacement; displacement interfacial ... See more keywords
Physicochemical properties of wet-glycated soy proteins
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.110981
Abstract: Abstract On a lab-scale, glycation is generally a lengthy process that would be costly if replicated on an industrial scale. In this study, a simplified method for glycating soy protein isolate has been developed. Soy… read more here.
Keywords: physicochemical properties; allulose fructose; soy proteins; properties wet ... See more keywords
l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112382
Abstract: Abstract Soy protein is a commonly used functional ingredient. Despite its versatility, modifications of soy proteins could further enhance its functionalities. The objective of this study is to investigate the effect of l -histidine on… read more here.
Keywords: soy proteins; emulsifying activity; histidine; solubility ... See more keywords
Potential Transfer of Peanut and/or Soy Proteins from Poultry Feed to the Meat and/or Eggs Produced
Sign Up to like & getrecommendations! Published in 2020 at "ACS Omega"
DOI: 10.1021/acsomega.9b03218
Abstract: Previous studies have demonstrated that allergenic feed proteins from peanuts in the diets of layer hens are not detected in the eggs produced. Hence, in this study, we aimed to determine if soy and/or peanut… read more here.
Keywords: soy proteins; peanut soy; eggs produced; soy ... See more keywords
Safety Assessment of Soy Proteins and Peptides as Used in Cosmetics.
Sign Up to like & getrecommendations! Published in 2023 at "International journal of toxicology"
DOI: 10.1177/10915818231174434
Abstract: The Expert Panel for Cosmetic Ingredient Safety (Panel) assessed the safety of soy proteins and peptides, which function in cosmetics primarily as hair conditioning agents and skin-conditioning agents-miscellaneous. The Panel considered relevant data related to… read more here.
Keywords: safety; soy proteins; proteins peptides; panel ... See more keywords
Comparative evaluation of texture wheat ingredients and soy proteins in the quality and acceptability of emulsified chicken nuggets
Sign Up to like & getrecommendations! Published in 2017 at "Poultry Science"
DOI: 10.3382/ps/pex250
Abstract: &NA; Chicken nuggets are commonly made with varying levels of textured vegetable proteins, such as soy and wheat, for their ability to bind water and their meat like conformation. This project compared textured wheat proteins… read more here.
Keywords: soy proteins; emulsified chicken; wheat; analysis ... See more keywords
Assessment of In Vitro Digestive Behavior of Lactic-Acid-Bacteria Fermented Soy Proteins: A Study Comparing Colloidal Solutions and Curds
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27217652
Abstract: This study investigated the effect of lactic-acid-bacteria fermentation on the microstructure and gastrointestinal digestibility of soy proteins using a digestomics approach. Fermented soy protein isolates (FSPIs) under varied fermentation-terminal pH demonstrated a colloidal solution (FSPI-7.0/6.0)… read more here.
Keywords: fermented soy; soy proteins; fspi; acid bacteria ... See more keywords