Keywords: پروتئین سویا; CVD; cardiovascular disease; CHD; coronary heart disease; MetS; metabolic syndrome; TLC; therapeutic lifestyle changes; BMI; body mass index; SBP; systolic blood pressure; DBP; diastolic blood pressure; Total-C; total cholesterol; LDL-C; low-density lipop
مقالات ISI پروتئین سویا (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: پروتئین سویا; Natural rubber; Mechanical properties; Soy protein; Fillers; Hydrolysis;
Keywords: پروتئین سویا; Soy protein; Nanocrystals; Films; Cholesterol; Active packagingCorn starch (PubChem CID: 24836924); Glycerol (PubChem CID: 753); β-cyclodextrin (PubChem CID: 444041); Cholesterol (PubChem CID: 5997)
Keywords: پروتئین سویا; Glycinin; Emulsion stability; Crosslinking; Tyrosinase; Soy protein; TyrBm; tyrosinase from Bacillus megaterium; SPB; sodium phosphate buffer; AP%; percentage of adsorbed proteins;
Keywords: پروتئین سویا; Gentamicin; Infection; Histology; Soy protein; Wound healing
Keywords: پروتئین سویا; Slashing; Biodegradable size; Poly(vinyl alcohol); Modified starch; Triethanolmaine; Soy protein
Keywords: پروتئین سویا; Peanut protein; Nanoparticles; Films; Soy protein; Cornstarch
Keywords: پروتئین سویا; Emulsion; Ultra-High Pressure Homogenization; Conventional homogenization; Soy protein;
Keywords: پروتئین سویا; Soy protein; High intensity ultrasound; Transglutaminase; Riboflavin; Controlled release
Keywords: پروتئین سویا; Interactions; Soy protein; Carrageenan; Carboxymethylcellulose; Polydextrose;
Keywords: پروتئین سویا; Lactobacillus; Proteolytic enzymes; Soy protein; Hydrolysis;
Keywords: پروتئین سویا; Microencapsulation; Soy protein; α-Tocopherol; Ascorbic acid; Acylation; Cationization
Keywords: پروتئین سویا; Microencapsulation; Soy protein; Sunflower protein; Spray-drying; Modification
Keywords: پروتئین سویا; Soy protein; Albumin; Release kinetics; Stability; Encapsulation efficiency;
Keywords: پروتئین سویا; Soy protein; Functional cheese; Cheese-like products characterization; Shelf-life;
Keywords: پروتئین سویا; Albumen; Bioplastic; Dynamic mechanical thermal analysis; Soy protein; Tensile strength test; Transmittance
Keywords: پروتئین سویا; Soy protein; Composite fibers; Lignin; Electrospinning;
Keywords: پروتئین سویا; Soy protein; Lactic acid bacteria; Glucono-δ-lactone; Soymilk; Acid induced gel;
Keywords: پروتئین سویا; Bio-nanocomposite; Dynamic viscoelasticity; Intercalated montmorillonite; Soy protein; Chemical crosslinking; Glutaraldehyde;
Keywords: پروتئین سویا; In vivo; Soy protein; Scaffolds; Biocompatibility; Subcutaneous;
Keywords: پروتئین سویا; goat kid; soy protein; glucose first-pass uptake; stable isotope;
Keywords: پروتئین سویا; Soymilk; Blanching; Soy protein; Protein-lipid interactionBromophenol blue (PubChemCID: 8272); Coomassie brilliant blue G-250 (PubChemCID:61364); Glycine (PubChemCID:750); Hexane (PubChemCID:8058); Methanol (PubChemCID:887); 2-mercaptoethanol (PubChemCID:
Behavior of three hypocholesterolemic peptides from soy protein in an intestinal model based on differentiated Caco-2 cell
Keywords: پروتئین سویا; Hypocholesterolemic peptides; Caco-2 cells; DPP-IV; HMGCoAR; In silico docking; Intestinal absorption; LC-MRM; Mass spectrometry; Soy protein; ACN; acetonitrile; AP; apical; BL; basolateral; CV; coefficient of variance; DMEM; Dulbecco's Modified Eagle M
Acid-degradable lactobionic acid-modified soy protein nanogels crosslinked by ortho ester linkage for efficient antitumor in vivo
Keywords: پروتئین سویا; Soy protein; Ortho ester; Nanogels; Lactobionic acid; Antitumor;
Combined CLEAs of invertase and soy protein for economically feasible conversion of sucrose in a fed-batch reactor
Keywords: پروتئین سویا; Invertase immobilization; Soy protein; CLEA technology; Invert sugar; Fed-batch reactor; Economic feasibility window;
Kinetics of NaCl induced gelation of soy protein aggregates: Effects of temperature, aggregate size, and protein concentration
Keywords: پروتئین سویا; Soy protein; Aggregates; Cold gelation; Kinetics; Salt;
Removal of off-flavour-causing precursors in soy protein by concurrent treatment with phospholipase A2 and cyclodextrins
Keywords: پروتئین سویا; Soy protein; Off-flavour removal; Phospholipid hydrolysis; Cyclodextrin;
Ball-milling changed the physicochemical properties of SPI and its cold-set gels
Keywords: پروتئین سویا; Mixer ball milling; Conformational structure; Soy protein; Cold-set gel; Gelation property; Particle size;
Formation of amyloid fibrils from soy protein hydrolysate: Effects of selective proteolysis on β-conglycinin
Keywords: پروتئین سویا; Selective proteolysis; Soy protein; Amyloid fibril; β-Conglycinin;
One-pot synthesis of soy protein (SP)-poly(acrylic acid) (PAA) superabsorbent hydrogels via facile preparation of SP macromonomer
Keywords: پروتئین سویا; Superabsorbent; Hydrogel; Soy protein; Macromonomer; Poly(acrylic acid);
Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4
Keywords: پروتئین سویا; Soy protein; Aggregates; Emulsion gel; Rheological properties; Microstructure;
Soy compared with milk protein in a Western diet changes fecal microbiota and decreases hepatic steatosis in obese OLETF rats
Keywords: پروتئین سویا; Soy protein; NAFLD; Microbiota; Bile acids; Lipid metabolism; Cholesterol;
Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes
Keywords: پروتئین سویا; Oil structuring; Soy protein; Carrageenan; Electrostatic complexation; Emulsion-templated; Oleogelation;
Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends
Keywords: پروتئین سویا; Anthocyanins; Microencapsulation; Soy protein; Whey protein; Maltodextrin; Stability; Antioxidant activity; Colour;
Quantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburger
Keywords: پروتئین سویا; Hamburger meat; Soy protein; Stable isotopes; Adulteration;
Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion
Keywords: پروتئین سویا; Soy protein; Lactic acid bacteria; In vitro gastrointestinal digestion; Bioaccessibility;
Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation
Keywords: پروتئین سویا; MC; microcapsule; SPI; isolated soy proteins; MD; maltodextrin; CO; chia oil; SY; recovered solid yield; SEM; scanning electron microscopy; TO; total oil; SO; superficial or free oil content; EE; encapsulation efficiency; HPV; hydroperoxide values; IT; in
Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions
Keywords: پروتئین سویا; Emulsion; Ultra-High Pressure Homogenization; Lipid oxidation; Interfacial properties; Soy protein
Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication
Keywords: پروتئین سویا; Soy protein; pH treatment; Ultrasound; Encapsulation; Nanoparticles; Vitamin D3
Vegetable protein isolate-stabilized emulsions for enhanced delivery of conjugated linoleic acid in Caco-2 cells
Keywords: پروتئین سویا; Conjugated linoleic acid; Emulsion; Soy protein; Pea protein; Caco-2 cells
Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers
Keywords: پروتئین سویا; Nanosuspensions; Soy protein; Stevioside; Stabilization; Particle surface; Stevioside (PubChem CID: 442089); Resveratrol (PubChem CID: 445154);
Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films
Keywords: پروتئین سویا; Probiotics; Rice starch; Corn starch; Gelatine; Sodium caseinate; Soy protein;
Methodology for identification of pore forming antimicrobial peptides from soy protein subunits β-conglycinin and glycinin
Keywords: پروتئین سویا; Soy protein; Antimicrobial peptides; Molecular dynamics; Listeria monocytogenes; Escherichia coli;
Soy milk-based microspheres as potential carriers for the protection of Enterococcus faecalis HZNU P2
Keywords: پروتئین سویا; Enterococcus faecalis; Encapsulation; Soy protein; Alginate; Stability; Viability;
Simultaneous detection of multi-allergens in an incurred food matrix using ELISA, multiplex flow cytometry and liquid chromatography mass spectrometry (LC-MS)
Keywords: پروتئین سویا; Food allergens; ELISA; Flow cytometry; Mass spectrometry; Casein; Soy protein; Gluten;
Acid-induced formation of soy protein gels in the presence of NaCl
Keywords: پروتئین سویا; Soy protein; Gelation; Acidification; NaCl; Salt content;
Mechanical properties of soy protein based “green” composites reinforced with surface modified cornhusk fiber
Keywords: پروتئین سویا; Soy protein; PLA; Cornhusk fiber; Biocomposite;
Synergistic interfacial properties of soy protein-stevioside mixtures: Relationship to emulsion stability
Keywords: پروتئین سویا; Soy protein; Stevioside; Synergistic effects; Interfacial properties; Emulsion stability;
Dietary n-3 polyunsaturated fatty acids or soy protein isolate did not attenuate disease progression in a female rat model of autosomal recessive polycystic kidney disease
Keywords: پروتئین سویا; Rat; Polycystic kidney disease; n-3 PUFAs; Soy protein; Diet therapy; AA; arachidonic acid; ADPKD; autosomal dominant polycystic kidney disease; ALA; α-linolenic acid; ARPKD; autosomal recessive polycystic kidney disease; BUN; blood urea nitrogen; CO; co
Electrospun soy protein scaffolds as wound dressings: Enhanced reepithelialization in a porcine model of wound healing
Keywords: پروتئین سویا; Soy protein; Electrospinning; Scaffold; Wound healing; Porcine animal model; Reepithelialization;