“soy protein”可以造什么句，soy protein造句

In fact, I consume all sorts of soy products myself: soy milk, soy protein and tofu.

Using defatted soy flour as raw material, the modified soy protein were prepared in microwave oven.

Research progress in chemically-modified soy protein-based polymer materials

Yes, soy protein increased muscle mass just as well as whey protein did.

Review the mechanisms for the hypocholesterolemic effect of digestion resistant protein-soy protein and provide theory basis for the development of digestion resistant protein of soy products.

I would be cautious about overly processed soy foods - processed soy protein - just as I would any other processed foods.

So the study of solubility from soybean protein is very significant for the process of alcohol leaching soy protein concentrate.

Study of special property on biodegradable material of modified soy protein isolate

Effects of metal ion on gelation process of soy protein gels

Some studies have suggested that soy-based foods, isolated soy protein or isoflavone-containing supplements may be beneficial, while others have found no advantage.

Research has also shown that the soy protein found in tofu has been linked to the reduction of heart disease.

Researchers enhanced the flavor with soy protein and used red coloring to give the poo-Burger that appetizing, meaty charm.

And products like soy protein bars have too much added sugar and fat to be worth your while.

It was found that N-Ethylmaleimide (NEM) could increase the gel strength of all three soy protein isolates, despite of the sulfhydryl groups blocking function of this reagent.

The state of water in soy protein gel was studied by differential scanning calorimetry (DSC) and the effect of potassium chloride, calcium chloride on the state of water of SPI gel was discussed.

Cooked foods, snacks: such as hamburgers, Fried chicken, dumplings Effect: improve water retention, food quality, food sense and improve all kinds of foods, in addition to soy protein taste, etc.

Drizzle on some soy sauce to shed the pounds. Research shows soy proteins interact with receptors in our brains that tell us we're full.

Study on the thermal denaturation and aggregation of whey soy proteins

The rheological properties of soy proteins were investigated respectively using a capillary rheometry and a Brabender torque rheometry.

Optimization for preparation of soy peptide from soy protein isolate hydrolyzed by Alcalase enzyme

Application and research status of soy protein in nonfood fields

Propertion of cross-linked soy protein isolate and wheat gluten protein based films

The soy protein nourishment value is high, the resources are abundant, and material cost is low.

The soy protein can tighten and moisturize skin and prevent wrinkles.

This claim was based on early research that showed that soy protein could lower "bad" LDL cholesterol levels.

Our main products include all kinds of soy sauce powde, HVP(Hydrolyzed vegetable protein)，HAP(Hydrolyzed animal protein), ISP(Isolated soy protein powder), vinegar powder, broad bean catsup powder, sweet catsup powder, preserved beancurd powder, meat powder, mustard powder, pumpkin powder, etc.

The content of peptides in fermented liquid first increased and then decreased, so as to indicate that the soy protein was hydrolyzed into peptide and then into free amino acid during fermentation.

Pretreatment and application of whey soy proteins wastewater to processing and beverages

Buy: soy protein, citric acid, potassium sorbate.

As a vegetarian, I eat lean vegetable protein - lots of soy protein and beans and nuts.

Research progress of relationship between functional properties and extrusion texturization properties of soy protein

Main Ingredients: Chamomile essence of hydration to restore the elastic element of the essence of honey, such as soy protein.

Functional properties of soy proteins and application in meat products

Study on soy protein isolate(SPI) hydrolyzed by alkaline protease

Objective: To study the effects of swelling rate of soy protein gel, and the contents of potassium chloride, and calcium chloride on the state of water in soy-protein gel.

With actions of ionic bonds being strengthened, these advantageously improve gel strength of soy proteins.

The soy protein denaturalization and the reducing sugar content of soymilk treated by microwave, and the change of fermentation properties of soymilk Mantou dough were investigated.

It is important to note that soy protein and wheat protein have also caused experimental animals to develop diabetes.