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There are 55764 results for: content related to: The effects of soy protein in women and men with elevated plasma lipids

  1. PHYSICOCHEMICAL PROPERTIES OF FORTIFIED CORN CHIPS WITH BROAD BEAN FLOUR, CHICKPEA FLOUR OR ISOLATED SOY PROTEIN

    Journal of Food Quality

    Volume 35, Issue 3, June 2012, Pages: 200–206, TAHA M. RABABAH, SUSAN BREWER, WADE YANG, MAJDI AL-MAHASNEH, MUHAMMAD AL-U'DATT, SHAFEAH RABABA and KHALIL EREIFEJ

    Version of Record online : 27 APR 2012, DOI: 10.1111/j.1745-4557.2012.00440.x

  2. Effect of Moisture, Lipids, and Select Amino Acid Blocking Agents on the Formation and Stability of Metastable Radicals in Powdered Soy Proteins

    Journal of Food Science

    Volume 77, Issue 6, June 2012, Pages: C620–C626, W.L. Boatright, Q. Lei and M.S. Jahan

    Version of Record online : 24 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02722.x

  3. Soy Protein Hydrolysate Debittering by Lysine-Acetylation

    Journal of Food Science

    Volume 59, Issue 5, September 1994, Pages: 1123–1126, HAE WON YEOM, KANG SUNG KIM and JOON SHICK RHEE

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb08206.x

  4. Effect of Chickpea, Broad Bean, or Isolated Soy Protein Additions on the Physicochemical and Sensory Properties of Biscuits

    Journal of Food Science

    Volume 71, Issue 6, August 2006, Pages: S438–S442, Taha M. Rababah, Majdi A. Al-Mahasneh and Khalil I. Ereifej

    Version of Record online : 26 JUL 2006, DOI: 10.1111/j.1750-3841.2006.00077.x

  5. Composition and Structural Characteristics of Isolated Soy Proteins from Broken and Damaged Seeds

    Journal of Food Science

    Volume 58, Issue 1, January 1993, Pages: 148–152, M.I. GENOVESE and F.M. LAJOLO

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1993.tb03232.x

  6. Carbon-Centered Radicals in Isolated Soy Proteins

    Journal of Food Science

    Volume 73, Issue 3, April 2008, Pages: C222–C226, W.L. Boatright, M.S. Jahan, B.M. Walters, A.F. Miller, D. Cui, E.J. Hustedt and Q. Lei

    Version of Record online : 3 MAR 2008, DOI: 10.1111/j.1750-3841.2008.00693.x

  7. IMPACT OF IMMATURE FRUITS ON QUALITY OF PEACH PUREE

    Journal of Food Quality

    Volume 15, Issue 3, July 1992, Pages: 169–181, A. R. GONZALEZ, D. B. MARX and J. M. ASELAGE

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1992.tb00984.x

  8. You have free access to this content
    Transcriptional response to the [ISP+] prion of Saccharomyces cerevisiae differs from that induced by the deletion of its structural gene, SFP1

    FEMS Yeast Research

    Volume 14, Issue 8, December 2014, Pages: 1160–1170, Polina Drozdova, Tatyana Rogoza, Elina Radchenko, Polina Lipaeva and Ludmila Mironova

    Version of Record online : 2 OCT 2014, DOI: 10.1111/1567-1364.12211

  9. SPORULATION OF Clostridium perfringens IN MEATS SUPPLEMENTED WITH SOY MATERIALS

    Journal of Food Science

    Volume 44, Issue 3, May 1979, Pages: 755–757, S. E. CRAVEN and A. J. MERCURI

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1979.tb08493.x

  10. The determination of isolated soybean protein in raw and pasteurized meat products

    International Journal of Food Science & Technology

    Volume 17, Issue 3, June 1982, Pages: 327–337, D. J. ARMSTRONG, S. H. RICHERT and SUSAN M. RIEMANN

    Version of Record online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1982.tb00188.x

  11. Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)

    Starch - Stärke

    Volume 65, Issue 7-8, July 2013, Pages: 628–636, Lucas Daniel Tivana, Petr Dejmek and Björn Bergenståhl

    Version of Record online : 11 FEB 2013, DOI: 10.1002/star.201200136

  12. MECHANICAL AND WATER-HOLDING PROPERTIES OF HEAT-INDUCED SOY PROTEIN GELS AS RELATED TO THEIR STRUCTURAL ASPECTS

    Journal of Texture Studies

    Volume 13, Issue 1, March 1982, Pages: 59–69, TADAYASU FURUKAWA and SHIGENORI OHTA

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1982.tb00877.x

  13. Use of Microbial Transglutaminase and Nonmeat Proteins to Improve Functional Properties of Low NaCl, Phosphate-Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap Meat

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: E218–E226, B. Min and B.W. Green

    Version of Record online : 13 MAY 2008, DOI: 10.1111/j.1750-3841.2008.00758.x

  14. Angiotensin I-Converting Enzyme Inhibitory Activity of Soy Protein Digests in a Dynamic Model System Simulating the Upper Gastrointestinal Tract

    Journal of Food Science

    Volume 71, Issue 3, April 2006, Pages: S231–S237, Wendy M.Y. Lo, Edward R. Farnworth and Eunice C.Y. Li-Chan

    Version of Record online : 30 JUN 2006, DOI: 10.1111/j.1365-2621.2006.tb15646.x

  15. Metastable Radicals and Intrinsic Chemiluminescence from Soy Proteins

    Journal of Food Science

    Volume 76, Issue 7, September 2011, Pages: C1101–C1107, Christopher M. Liebold, Qingxin Lei, William L. Boatright and M. Shah Jahan

    Version of Record online : 20 SEP 2011, DOI: 10.1111/j.1750-3841.2011.02321.x

  16. Effect of Sequestering Intrinsic Iron on the Electron Paramagnetic Resonance Signals in Powdered Soy Proteins

    Journal of Food Science

    Volume 78, Issue 5, May 2013, Pages: C660–C666, William L. Boatright and M. Shah Jahan

    Version of Record online : 2 APR 2013, DOI: 10.1111/1750-3841.12114

  17. Distribution of Stable Free Radicals among Amino Acids of Isolated Soy Proteins

    Journal of Food Science

    Volume 75, Issue 7, September 2010, Pages: C633–C640, Qingxin Lei, Christopher M. Liebold, William L. Boatright and M. Shah Jahan

    Version of Record online : 2 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01746.x

  18. Stable Clouding Agent from Isolated Soy Protein

    Journal of Food Science

    Volume 57, Issue 4, July 1992, Pages: 945–947, JEROME A. KLAVONS, RAYMOND D. BENNETT and SADIE H. VANNIER

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb14330.x

  19. Effect of soybean proteins on gluten depolymerization during mixing and resting

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 3, February 2008, Pages: 455–463, Gabriela T Pérez, Pablo D Ribotta, María E Steffolani and Alberto E León

    Version of Record online : 8 NOV 2007, DOI: 10.1002/jsfa.3107

  20. SOME FACTORS INFLUENCING GELATION AND STABILITY OF SOY PROTEIN DISPERSIONS

    Journal of Food Science

    Volume 39, Issue 5, September 1974, Pages: 892–896, JANE N. EHNINGER and DAN E. PRATT

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1974.tb07269.x