Tracking isoflavones: From soybean to soy flour, soy protein isolates to functional soy bread

Suqin Shao; Alison M. Duncan; Raymond Yang; Massimo F. Marcone; Istvan Rajcan; Rong Tsao

doi:10.1016/j.jff.2008.09.013

Tracking isoflavones: From soybean to soy flour, soy protein isolates to functional soy bread

Journal of Functional Foods ◽

10.1016/j.jff.2008.09.013 ◽

2009 ◽

Vol 1 (1) ◽

pp. 119-127 ◽

Cited By ~ 40

Author(s):

Suqin Shao ◽

Alison M. Duncan ◽

Raymond Yang ◽

Massimo F. Marcone ◽

Istvan Rajcan ◽

...

Keyword(s):

Soy Protein ◽

Soy Flour ◽

Protein Isolates ◽

Soy Protein Isolates ◽

Soy Bread

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Physical and chemical properties of soy protein isolates treated with sodium sulphite under low temperature extrusion

International Journal of Food Science & Technology ◽

10.1111/ijfs.15125 ◽

2021 ◽

Author(s):

Xiaofang Su ◽

Fang Li ◽

Yanfei Gong ◽

Meiyao Dai ◽

Weichun Pan ◽

...

Keyword(s):

Low Temperature ◽

Soy Protein ◽

Chemical Properties ◽

Sodium Sulphite ◽

Physical And Chemical Properties ◽

Protein Isolates ◽

Soy Protein Isolates ◽

Physical And Chemical ◽

And Chemical Properties

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Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2021.110622 ◽

2021 ◽

pp. 110622

Author(s):

Mengna Tan ◽

Jingjing Xu ◽

Hailing Gao ◽

Zhenyu Yu ◽

Jin Liang ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Soy Protein ◽

High Hydrostatic Pressure ◽

Emulsifying Properties ◽

Protein Isolates ◽

Soy Protein Isolates ◽

Ph Shifting

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Water uptake by dehydrated soy protein isolates

Journal of Food Engineering ◽

10.1016/s0260-8774(02)00158-9 ◽

2003 ◽

Vol 56 (4) ◽

pp. 331-338 ◽

Cited By ~ 15

Author(s):

Germán Jovanovich ◽

Marı́a C Puppo ◽

Sergio A Giner ◽

Marı́a C Añón

Keyword(s):

Water Uptake ◽

Soy Protein ◽

Protein Isolates ◽

Soy Protein Isolates

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Critical evaluation of the functionality of soy protein isolates obtained from different raw materials

European Food Research and Technology ◽

10.1007/s00217-018-3153-x ◽

2018 ◽

Vol 245 (1) ◽

pp. 199-212 ◽

Cited By ~ 3

Author(s):

Sónia R. Monteiro ◽

José A. Lopes-da-Silva

Keyword(s):

Soy Protein ◽

Raw Materials ◽

Critical Evaluation ◽

Protein Isolates ◽

Soy Protein Isolates

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Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition

Carbohydrate Polymers ◽

10.1016/j.carbpol.2018.03.064 ◽

2018 ◽

Vol 192 ◽

pp. 193-201 ◽

Cited By ~ 45

Author(s):

Wenjie Wang ◽

Mingyue Shen ◽

Suchen Liu ◽

Lian Jiang ◽

Qianqian Song ◽

...

Keyword(s):

Soy Protein ◽

Gel Properties ◽

Protein Isolates ◽

Soy Protein Isolates ◽

Salt Addition

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Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates

Food Hydrocolloids ◽

10.1016/j.foodhyd.2019.105395 ◽

2020 ◽

Vol 100 ◽

pp. 105395 ◽

Cited By ~ 4

Author(s):

Jian He ◽

Ren Wang ◽

Wei Feng ◽

Zhengxing Chen ◽

Tao Wang

Keyword(s):

Soy Protein ◽

Wheat Gluten ◽

Protein Isolates ◽

Gluten Proteins ◽

Soy Protein Isolates

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Fast Characterization of Industrial Soy Protein Isolates by Direct Analysis with Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry

Journal of Agricultural and Food Chemistry ◽

10.1021/jf071321y ◽

2007 ◽

Vol 55 (26) ◽

pp. 10505-10508 ◽

Cited By ~ 8

Author(s):

Verena Horneffer ◽

Tim J. Foster ◽

Krassimir P. Velikov

Keyword(s):

Soy Protein ◽

Laser Desorption ◽

Direct Analysis ◽

Laser Desorption Ionization ◽

Ionization Time ◽

Protein Isolates ◽

Flight Mass Spectrometry ◽

Soy Protein Isolates ◽

Matrix Assisted Laser

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Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization

Food Hydrocolloids ◽

10.1016/j.foodhyd.2019.105440 ◽

2020 ◽

Vol 100 ◽

pp. 105440 ◽

Cited By ~ 12

Author(s):

Xingzhong Zhang ◽

Juan Zhou ◽

Jinghua Chen ◽

Bin Li ◽

Yan Li ◽

...

Keyword(s):

Bacterial Cellulose ◽

Soy Protein ◽

Cellulose Nanofibrils ◽

Protein Isolates ◽

Soy Protein Isolates

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Effect of Storage Temperature and Water Activity on the Content and Profile of Isoflavones, Antioxidant Activity, and in Vitro Protein Digestibility of Soy Protein Isolates and Defatted Soy Flours

Journal of Agricultural and Food Chemistry ◽

10.1021/jf0502451 ◽

2005 ◽

Vol 53 (16) ◽

pp. 6340-6346 ◽

Cited By ~ 27

Author(s):

Marcia da Silva Pinto ◽

Franco Maria Lajolo ◽

Maria Inés Genovese

Keyword(s):

Antioxidant Activity ◽

Water Activity ◽

Soy Protein ◽

Storage Temperature ◽

Protein Digestibility ◽

In Vitro Protein Digestibility ◽

Protein Isolates ◽

Soy Protein Isolates ◽

Vitro Protein

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Comparison of Methods to Remove Endogenous Iron from Soy Protein Isolates

Journal of Food Science ◽

10.1111/j.1365-2621.1986.tb11216.x ◽

1986 ◽

Vol 51 (4) ◽

pp. 994-996 ◽

Cited By ~ 4

Author(s):

C. V. MORR ◽

A. SEO

Keyword(s):

Soy Protein ◽

Comparison Of Methods ◽

Protein Isolates ◽

Soy Protein Isolates

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