Mashed potatoes enriched with soy protein isolate and inulin: chemical, rheological and structural basis

Rheological Properties of a Soy Protein Isolate and Concentrate: Effect of Gel Strength

The concentration dependence of dynamic moduli G’ and G” of soy protein isolates (SPI) and soy protein concentrates (SPC) were studied in solutions prepared under different conditions. Three-level preliminary fractional experiments were undertaken to study effects of temperature, pH, concentration on the gel strength of soy protein isolate and soy protein concentrate solutions. Protein concentr...

Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin

The objective of the present research was to develop cinnamon oil nanoemulsions using soy protein isolate and lecithin as food grade natural emulsifiers. For this purpose, stable cinnamon oil nanoemulsion (droplet diameter of 141.2 nm) prepared by ultrasonic emulsification. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of free and nanoemulsified cin...

Soy Protein Isolate and Gum Arabic Composite Affects Stability of Beverage Emulsion

Mashed potatoes and maize: are the starches safe?

244 February 2013 I N 1831 during the European cholera epidemic, Latta1 was the first to report on a patient who was successfully resuscitated with intravenous fluids. He injected 60 ounces of warm saline intravenously to a pulseless cholera patient. According to the author’s report, on receiving the fluid resuscitation, every symptom of cholera was removed. About 80 yr later, fluid resuscitati...

effect of soy flour fat content on chemical and functional properties of its protein isolate

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