Unveiling the regulatory mechanism of pulsed electric field modified instant soy milk powder: Exploring allergenicity, conformation, and epitopes.

Autor: Ding J; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Food of Liaoning Province, Engineering Research Center of Special Dietary Food of Liaoning Province, Dalian 116034, PR China., Li Y; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Food of Liaoning Province, Engineering Research Center of Special Dietary Food of Liaoning Province, Dalian 116034, PR China., Zhong L; Ganzhou Quanbiao Biological Technology Co., Ltd., Ganzhou 341100, PR China., Lu X; Dalian Dingtong Technology Development Co., Ltd., Dalian 116081, PR China., Bao Z; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Food of Liaoning Province, Engineering Research Center of Special Dietary Food of Liaoning Province, Dalian 116034, PR China., Lin S; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Food of Liaoning Province, Engineering Research Center of Special Dietary Food of Liaoning Province, Dalian 116034, PR China; Ganzhou Quanbiao Biological Technology Co., Ltd., Ganzhou 341100, PR China. Electronic address: linsongyi730@163.com.

Publikováno v: Food chemistry [Food Chem] 2025 Feb 15; Vol. 465 (Pt 2), pp. 142071. Date of Electronic Publication: 2024 Nov 15.

Consumption of plant sterols-enriched soy milk with a healthy dietary pattern diet lowers blood pressure in adults with metabolic syndrome: A randomized controlled trial.

Autor: Xu Y; Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore., Sutanto CN; Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore., Xia X; Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China., Toh DWK; Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore., Gan AX; Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore., Deng Q; Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore., Ling LH; Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore, Singapore; Department of Cardiology, National University Heart Centre, Singapore., Khoo CM; Division of Endocrinology, University Medicine Cluster, National University Hospital, Singapore., Foo RS; Department of Cardiology, National University Heart Centre, Singapore., Kim JE; Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore. Electronic address: fstkje@nus.edu.sg.

Publikováno v: Nutrition, metabolism, and cardiovascular diseases : NMCD [Nutr Metab Cardiovasc Dis] 2025 Jan; Vol. 35 (1), pp. 103773. Date of Electronic Publication: 2024 Oct 16.

Conformation-Activity Mechanism of Alcalase Hydrolysis for Reducing In Vitro Allergenicity of Instant Soy Milk Powder.

Autor: Ding J; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China.; Engineering Research Center of Food of Liaoning Province, Engineering Research Center of Special Dietary Food of Liaoning Province, Dalian 116034, P. R. China., Qi L; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China., Zhong L; Ganzhou Quanbiao Biological Technology Co. Ltd., Ganzhou 341100, P. R. China., Shang S; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China., Zhu C; Ganzhou Quanbiao Biological Technology Co. Ltd., Ganzhou 341100, P. R. China., Lin S; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China.; Engineering Research Center of Food of Liaoning Province, Engineering Research Center of Special Dietary Food of Liaoning Province, Dalian 116034, P. R. China.; Ganzhou Quanbiao Biological Technology Co. Ltd., Ganzhou 341100, P. R. China.

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2024 May 08; Vol. 72 (18), pp. 10627-10639. Date of Electronic Publication: 2024 Apr 25.

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Large-scale production of paraprobiotic soy milk in stirred tank bioreactor: A dual-step fermentation approach

Autor: Chatchol Kongsinkaew, Kant Hongphankul, Thanakorn Soontornkitlert, Worawat Surarit, Manote Sutheerawattananonda, Phongphat Thitasirikul, Soisuda Pornpukdeewattana, Supenya Chittapun, Ketnarin Panpeang, Theppanya Charoenrat

Publikováno v: Applied Food Research, Vol 4, Iss 2, Pp 100446- (2024)

This study investigates the feasibility of using soy milk as a substrate for cultivating Lactobacillus casei and its subsequent conversion into paraprobiotics. The research focuses on optimizing the fermentation process from shake flasks to bioreacto

Externí odkaz: https://doaj.org/article/c6407ef5428d4b8cad33591429b67661