Investigating on the interaction behavior of soy protein hydrolysates/β-glucan/ferulic acid ternary complexes under high-technology in the food processing: High pressure homogenization versus microwave treatment

2020 ◽  
Vol 150 ◽  
pp. 823-830
Author(s):  
Bei Jin ◽  
Xiaosong Zhou ◽  
Zhiyuan Zheng ◽  
Yuxin Liang ◽  
Siting Chen ◽  
...  
Keyword(s):  
High Pressure ◽  
Ferulic Acid ◽  
Soy Protein ◽  
Food Processing ◽  
High Technology ◽  
Microwave Treatment ◽  
Protein Hydrolysates ◽  
Ternary Complexes ◽  
High Pressure Homogenization ◽  
Soy Protein Hydrolysates

Production of antioxidant soy protein hydrolysates by sequential ultrafiltration and nanofiltration

2013 ◽  
Vol 429 ◽  
pp. 81-87 ◽  
Author(s):  
Sahan Ranamukhaarachchi ◽  
Lena Meissner ◽  
Christine Moresoli
Keyword(s):  
Soy Protein ◽  
Protein Hydrolysates ◽  
Soy Protein Hydrolysates

Intracerebroventricular Administration of Soy Protein Hydrolysates Reduces Body Weight without Affecting Food Intake in Rats

2007 ◽  
Vol 63 (1) ◽  
pp. 41-46 ◽  
Author(s):  
Nerissa Vaughn ◽  
Anthony Rizzo ◽  
Dolores Doane ◽  
J. Lee Beverly ◽  
Elvira Gonzalez de Mejia
Keyword(s):  
Body Weight ◽  
Food Intake ◽  
Soy Protein ◽  
Protein Hydrolysates ◽  
Intracerebroventricular Administration ◽  
Soy Protein Hydrolysates

High-pressure homogenization in food processing

2019 ◽  
pp. 139-157
Author(s):  
Dominique Chevalier-Lucia ◽  
Laetitia Picart-Palmade
Keyword(s):  
High Pressure ◽  
Food Processing ◽  
High Pressure Homogenization

Calcium-binding ability of soy protein hydrolysates

2007 ◽  
Vol 18 (9) ◽  
pp. 1115-1118 ◽  
Author(s):  
Xiao Lan Bao ◽  
Mei Song ◽  
Jing Zhang ◽  
Yang Chen ◽  
Shun Tang Guo
Keyword(s):  
Soy Protein ◽  
Calcium Binding ◽  
Protein Hydrolysates ◽  
Binding Ability ◽  
Soy Protein Hydrolysates
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