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在“Elsevier电子期刊”中，命中：17,256条，耗时：小于0.01 秒

在所有数据库中总计命中：100,478条

1.Polymalic acid fermentation by Aureobasidium pullulans for malic acid production from soybean hull and soy molasses: Fermentation kinetics and economic analysis

作者：Chi Cheng^a ; ¹ ; Yipin Zhou^a ; ^b ; ¹ ; Meng Lin^b ; Peilian Wei^c ; Shang-Tian Yang^a ; ^{yang.15@osu.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：Aureobasidium pullulans ; Fermentation ; Malic acid ; Polymalic acid ; Soy molasses ; Soybean hull

刊名：Bioresource Technology

出版年：2017

2.Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction

作者：Xingyun Peng¹ ; Yahui Wang¹ ; Jiyun Xing ; Ruican Wang ; Xiaodi Shi ; Shuntang Guo ; ^{shuntang@cau.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：Soymilk ; Blanching ; Soy protein ; Protein-lipid interaction

刊名：Food Hydrocolloids

出版年：2017

3.Soy-oil-based waterborne polyurethane improved wet strength of soy protein adhesives on wood

作者：Haijing Liu ; Cong Li ; Xiuzhi Susan Sun ; ^xss@ksu.edu

关键词：Soy protein isolate (SPI) ; Waterborne polyurethane (WPU) ; Wood adhesive ; Wet strength

刊名：International Journal of Adhesion and Adhesives

出版年：2017

4.Chemical treatment and characterization of soybean straw and soybean protein isolate/straw composite films

作者：Milena Martelli-Tosi^a ; ^b ; ^{mmartelli@usp.br} ; Odí ; lio B.G. Assis^c ; Natá ; lia C. Silva^a ; Bruno S. Esposto^a ; Maria Alice Martins^c ; Delia R. Tapia-Blá ; cido^a

关键词：Chemical treatment ; Soybean straw ; Structure characterization ; Microfiber morphology ; Composite films ; Mechanical properties

刊名：Carbohydrate Polymers

出版年：2017

5.Soy protein concentrate mitigates markers of colonic inflammation and loss of gut barrier function in vitro and in vivo

作者：Zachary T. Bitzer^a ; Amy L. Wopperer^a ; Benjamin J. Chrisfield^a ; Ling Tao^a ; Timothy K. Cooper^b ; Jairam Vanamala^a ; Ryan J. Elias^a ; John E. Hayes^a ; Joshua D. Lambert^a ; ^c ; ^{jdl134@psu.edu}

关键词：AAPH ; 2 ; 2&prime ; -azobis(2-Methylpropionamidine) dihydrochloride ; ASC ; apoptosis-associated speck-like ; Casp1 ; caspase-1 ; DCDHFDA ; 2&prime ; 7&prime ; -dichlorodihydrofluorescein diacetate ; DSS ; dextran sulfate sodium ; Emr1 ; epidermal growth factor-like module-containing mucin-like hormone receptor-like 1 ; FITC-D ; fluorescein isothiocyanate&ndash ; dextran ; GLP-2 ; glucagon-like peptide-2 ; HSPC ; hydrolyzed soy protein concentrate ; HSPC-H2O2 ; hydrolyzed soy protein concentrate pre-oxidized with H2O2 ; HS

刊名：The Journal of Nutritional Biochemistry

出版年：2017

6.Evaluation of isoflavone content and antioxidant activity of selected soy taxa

作者：Grażyna Szymczak^a ; ^{grazyna.szymczak@poczta.umcs.lublin.pl} ; Magdalena Wó ; jciak-Kosior^b ; Ireneusz Sowa^b ; Karolina Zapała^b ; Maciej Strzemski^b ; Ryszard Kocjan^b

关键词：Glycine max ; Soybean ; Soy cultivars ; Isoflavones ; HPLC-DAD ; Antioxidant activity ; Food analysis ; Food composition ; Cultivar differences

刊名：Journal of Food Composition and Analysis

出版年：2017

7.Matrix-normalised real-time PCR approach to quantify soybean as a potential food allergen as affected by thermal processing

作者：Joana Costa^a ; Joana S. Amaral^a ; ^b ; Liliana Grazina^a ; M. Beatriz P.P. Oliveira^a ; Isabel Mafra^a ; ^{isabel.mafra@ff.up.pt}

关键词：Glycine max L. ; Allergen ; Meat products ; Real-time PCR ; Soybean quantification ; Soybean protein material ; Thermal treatment ; Cooked ham

刊名：Food Chemistry

出版年：2017

8.Compositional fingerprint of soy sauces via hydrophobic surface interaction

作者：Victoria Jakobi^a ; ^{Victoria.Jakobi@rub.de" class="auth_mail" title="E-mail the corresponding author} ; Paul Salmen^b ; ^{Paul.Salmen@tu-dortmund.de" class="auth_mail" title="E-mail the corresponding author} ; Michael Paulus^b ; ^{Michael.Paulus@tu-dortmund.de" class="auth_mail" title="E-mail the corresponding author} ; Metin Tolan^b ; ^{Metin.Tolan@tu-dortmund.de" class="auth_mail" title="E-mail the corresponding author} ; Axel Rosenhahn^a ; ^{Axel.Rosenhahn@rub.de" class="auth_mail" title="E-mail the corresponding author}

关键词：Soy sauce ; Soy protein ; Hydrophobic self-assembled monolayer ; Protein adsorption ; Spectral ellipsometry ; ATR-FTIR ; X-ray reflectivity

刊名：Food Chemistry

出版年：2017

9.Pressurized water extraction of isoflavones by experimental design from soybean flour and Soybean Protein Isolate

作者：Benjamin Moras^a ; ^b ; ^{benjamin.moras@ensiacet.fr" class="auth_mail" title="E-mail the corresponding author} ; ^{b.moras@activinside.com" class="auth_mail" title="E-mail the corresponding author} ; Sté ; phane Rey^b ; Gé ; rard Vilarem^a ; Pierre-Yves Pontalier^a

关键词：Isoflavones ; Pressurized water ; Soybean Protein Isolate ; Doehlert experimental design ; Subcritical water

刊名：Food Chemistry

出版年：2017

10.Effect of high-oleic-acid soybeans on production performance, milk fatty acid composition, and enteric methane emission in dairy cows

作者：J.C. Lopes^* ; M.T. Harper^* ; F. Giallongo^* ; J. Oh^* ; L. Smith^* ; A.M. Ortega-Perez^* ; S.A. Harper^* ; A. Melgar^* ; D.M. Kniffen^* ; R.A. Fabin^&dagger ; ; A.N. Hristov^* ; ^{anh13@psu.edu}

关键词：high-oleic-acid soybean ; milk fat ; dairy cow

刊名：Journal of Dairy Science

出版年：2017

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