Keywords: جدایی پروتئین سویا; Soybean protein isolate; Anthocyanin-rich black rice extracts; Protein secondary structure; Simulated in vitro digestion; Protein digestibility;
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Keywords: جدایی پروتئین سویا; Soybean protein isolate; Anthocyanins; Covalent; Non-covalent; Complexation;
Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment
Keywords: جدایی پروتئین سویا; Structure; Dissociation; Ultrasound; Acid; Soybean protein isolate;
Keywords: جدایی پروتئین سویا; Isoflavones; Pressurized water; Soybean Protein Isolate; Doehlert experimental design; Subcritical water;
Keywords: جدایی پروتئین سویا; Ultrasonic treatment; Emulsion system; Soybean protein isolate; Lecithin; Sunflower oil;
Keywords: جدایی پروتئین سویا; Soybean protein isolate; Oxidative modification; Safety evaluation; Subchronic study; Genotoxicity;
Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians
Keywords: جدایی پروتئین سویا; Eggless cake; Soybean protein isolate; Emulsifier; Batter; Fourier transform infrared spectroscopy (FTIR); Atomic force microscopy (AFM); Ingredient substitution; Starch;
Keywords: جدایی پروتئین سویا; Soybean protein isolate; Gel particle; Pickering stabilization; Emulsion; Foam; Stability
Keywords: جدایی پروتئین سویا; Soybean protein isolate; Hydroxyl radical-generating system; Protein oxidation; Aggregation; Emulsifying properties
Influence of biopolymers on the solubility of branched-chain amino acids and stability of their solutions
Keywords: جدایی پروتئین سویا; Branched-chain amino acid; Carrageenan; Octenyl succinic anhydride starch; Solubility; Soybean protein isolate; Stability; Stabilizer; Whey protein isolate;
Effect of high coacervation temperature on the physicochemical properties of resultant microcapsules through induction of Maillard reaction between soybean protein isolate and chitosan
Keywords: جدایی پروتئین سویا; Soybean protein isolate; Chitosan; Complex coacervation; Maillard reaction; Aggregation; Flowability;
Phosphoesterification of soybean and peanut proteins with sodium trimetaphosphate (STMP): Changes in structure to improve functionality for food applications
Keywords: جدایی پروتئین سویا; ANOVA; Analysis of Variance; AOAC; Association of Official Analytical Chemists; AOCS; American Oil Chemist's Society; EA; Emulsifying Activity; FA; Foam Activity; FAI; Fat Absorption Index; FD; Foam Density; FTIR; Fourier Transform Infrared Spectroscopy
Rheological properties and microstructure of soy protein isolate /κ-carrageenan gels under high-speed shear treatment
Keywords: جدایی پروتئین سویا; Soybean protein isolate; κ-Carrageenan; High-speed shear; Rheological properties; Fractal analysis;
Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules
Keywords: جدایی پروتئین سویا; Fish oil microcapsules; Soy protein isolate; Limited hydrolysis; Glycosylation; Oxidative stability; SPI; soybean protein isolate; Md; maltodextrin; DE; dextrose equivalent; PDI; polydispersity index; SEM; scanning electron microscope; MEE; microencapsula
Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments
Keywords: جدایی پروتئین سویا; High intensity ultrasound; Soybean protein isolate; Glucono-δ-lactone induced gel; Gel characteristics; Rheological measurements; Chemical interactions
Complex coacervation of soybean protein isolate and chitosan
Keywords: جدایی پروتئین سویا; Soybean protein isolate; Chitosan; Complex coacervation; Interaction
Effects of limited enzymatic hydrolysis with pepsin and high-pressure homogenization on the functional properties of soybean protein isolate
Keywords: جدایی پروتئین سویا; Soybean protein isolate; Acidic treatment; Pepsin; High-pressure homogenization; Functional properties; Structures;
The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)
Keywords: جدایی پروتئین سویا; Flaxseed gum; Emulsion; Soybean protein isolate; Emulsion activity; Creaming index; Particle size;
Characterization of water state and distribution in textured soybean protein using DSC and NMR
Keywords: جدایی پروتئین سویا; Soybean protein isolate; Extrusion texturization; Water state and distribution; Differential scanning calorimetry (DSC); Low field nuclear magnetic resonance (LF-NMR)
Subunit, amino acid composition and in vitro digestibility of protein isolates from Chinese kabuli and desi chickpea (Cicer arietinum L.) cultivars
Keywords: جدایی پروتئین سویا; Cicer arietinum L; Protein isolate; Subunit composition; Amino acid composition; In vitro digestibility; Soybean protein isolate
Interactions between isoflavones and soybean proteins: Applications in soybean-protein–isolate production
Keywords: جدایی پروتئین سویا; Genistein; Soybean protein isolate; Glycinin; β-Conglycinin
Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
Keywords: جدایی پروتئین سویا; Soybean protein isolate; High-pressure treatment; Gelation; Gel rheology
Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment
Keywords: جدایی پروتئین سویا; Soybean protein isolate; Temperature/high-pressure treatment; Emulsifying properties; Emulsion rheology
Utilization of soybean derivatives on clavulanic acid production by Streptomyces clavuligerus
Keywords: جدایی پروتئین سویا; Clavulanic acid; Streptomyces clavuligerus; Soybean flour; Soybean protein isolate; Soybean oil; Lipid