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Items: 1 to 20 of 90

1.

Effect of protein oxidation on the in vitro digestibility of soy protein isolate.

Chen N, Zhao M, Sun W.

Food Chem. 2013 Dec 1;141(3):3224-9. doi: 10.1016/j.foodchem.2013.05.113.

PMID:
23871081
2.

Effects of malondialdehyde modification on the in vitro digestibility of soy protein isolate.

Chen N, Zhao Q, Sun W, Zhao M.

J Agric Food Chem. 2013 Dec 11;61(49):12139-45. doi: 10.1021/jf404099y.

PMID:
24236702
3.

Effects of heat treatment on structural modification and in vivo antioxidant capacity of soy protein.

Tang X, Wu Q, Le G, Shi Y.

Nutrition. 2012 Nov-Dec;28(11-12):1180-5. doi: 10.1016/j.nut.2012.03.011.

PMID:
22858204
4.
5.

Partial characterization of ultrafiltrated soy protein hydrolysates with antioxidant and free radical scavenging activities.

Jiménez-Ruiz EI, Calderón de la Barca AM, Sotelo-Mundo RR, Arteaga-Mackinney GE, Valenzuela-Melendez M, Peña-Ramos EA.

J Food Sci. 2013 Aug;78(8):C1152-8. doi: 10.1111/1750-3841.12200.

PMID:
23957400
6.

In-vitro digestibility and amino acid composition of soy protein isolate cross-linked with microbial transglutaminase followed by heating with ribose.

Gan CY, Cheng LH, Azahari B, Easa AM.

Int J Food Sci Nutr. 2009;60 Suppl 7:99-108. doi: 10.1080/09637480802635090.

PMID:
19194813
7.

Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten.

Qiu C, Sun W, Cui C, Zhao M.

Food Chem. 2013 Dec 1;141(3):2772-8. doi: 10.1016/j.foodchem.2013.05.072.

PMID:
23871023
8.

Nanocomplexation between curcumin and soy protein isolate: influence on curcumin stability/bioaccessibility and in vitro protein digestibility.

Chen FP, Li BS, Tang CH.

J Agric Food Chem. 2015 Apr 8;63(13):3559-69. doi: 10.1021/acs.jafc.5b00448.

PMID:
25779681
9.
10.
11.

Protein digestibility-corrected amino acid scores (PDCAAS) for soy protein isolates and concentrate: criteria for evaluation.

Hughes GJ, Ryan DJ, Mukherjea R, Schasteen CS.

J Agric Food Chem. 2011 Dec 14;59(23):12707-12. doi: 10.1021/jf203220v.

PMID:
22017752
12.

Improving digestibility of soy flour by reducing disulfide bonds with thioredoxin.

Faris RJ, Wang H, Wang T.

J Agric Food Chem. 2008 Aug 27;56(16):7146-50. doi: 10.1021/jf801136n.

PMID:
18636684
13.

Studies on persisting effects of soy-based compared with amino acid-supplemented casein-based diet on protein metabolism and oxidative stress in juvenile pigs.

Junghans P, Beyer M, Derno M, Petzke KJ, Küchenmeister U, Hennig U, Jentsch W, Schwerin M.

Arch Anim Nutr. 2007 Apr;61(2):75-89.

PMID:
17451107
15.

Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate.

Zhu L, Chen J, Tang X, Xiong YL.

J Agric Food Chem. 2008 Apr 23;56(8):2714-21. doi: 10.1021/jf703697e. Erratum in: J Agric Food Chem. 2008 May 28;56(10):3884.

PMID:
18376842
16.

Comparative study about some physical properties, in vitro digestibility and immunoreactivity of soybean protein isolate for infant formula.

Li H, Zhu K, Zhou H, Peng W, Guo X.

Plant Foods Hum Nutr. 2013 Jun;68(2):124-30. doi: 10.1007/s11130-013-0358-9.

PMID:
23649294
18.

Binding, stability, and antioxidant activity of quercetin with soy protein isolate particles.

Wang Y, Wang X.

Food Chem. 2015 Dec 1;188:24-9. doi: 10.1016/j.foodchem.2015.04.127.

PMID:
26041159
19.

Effects of high hydrostatic pressure on some functional and nutritional properties of soy protein isolate for infant formula.

Li H, Zhu K, Zhou H, Peng W.

J Agric Food Chem. 2011 Nov 23;59(22):12028-36. doi: 10.1021/jf203390e.

PMID:
21981038
20.

First-pass uptake and oxidation of glucose by the splanchnic tissue in young goats fed soy protein-based milk diets with or without amino acid supplementation: glucose metabolism in goat kids after soy feeding.

Schönhusen U, Junghans P, Flöter A, Steinhoff-Wagner J, Görs S, Schneider F, Metges CC, Hammon HM.

J Dairy Sci. 2013 Apr;96(4):2400-12. doi: 10.3168/jds.2012-5933.

PMID:
23415525
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