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Biochemical characterization and enzymatic hydrolysis of different commercial soybean protein isolates
(Amer Chemical SocWashingtonEUA, 1998)
Rheological properties of emulsions containing modified soy protein isolates
(Springer, 2003-06)
The feasibility of replacing common emulsifiers with soy protein isolates (SPI) in low-calorie salad dressings was evaluated. Structural modifications of SPI were obtained by thermal-acidic treatment with or without ...
β-conglycinin combined with fenofibrate or rosuvastatin have exerted distinct hypocholesterolemic effects in rats
(2012-01-16)
Background: There is increasing interest in non-pharmacological control of cholesterol and triglyceride levels in the plasma and diet-drug association represent an important area of studies. The objective of this study was ...
β-conglycinin combined with fenofibrate or rosuvastatin have exerted distinct hypocholesterolemic effects in rats
(2012-01-16)
Background: There is increasing interest in non-pharmacological control of cholesterol and triglyceride levels in the plasma and diet-drug association represent an important area of studies. The objective of this study was ...
Emulsifying properties of Hydrolysates isolated from soybean protein
(Science Publishing Group, 2015-03)
We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were ...
Physicochemical, functional and nutritional properties of vegetables proteins and a novel mixture of soybean-maize as ingredients for application in foods
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-02-25)
Vegetable proteins are an excellent alternative to cope with the high demand for protein worldwide due to their low cost, availability and good nutritional value. In this study, the interactions between the physicochemical ...
High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
(2020-08-27)
The effect of replacing 20% of meat proteins with soy protein isolate (SPI) and high hydrostatic pressure (HHP, 300 MPa-5 min) on technological, color and texture parameters of beef patties was studied. Also, HHP-induced ...