Milk Supplemented with Okara Soymilk Improves the Physical and Biological Properties of Processed Milk

Production of enzymatically hydrolyzed soybean protein isolate by a novel neutral protease from Enterobacter sp. NRCM1 to be used as a base precursor of thermal process flavours

Chemical Composition and Biological Evaluation of Permeated Product (Miso) from Soybean, Barley and Okara

Promoting Soybean Protein Functional Properties By Enzymatic Hydrolysis: Characterization, Antioxidant Activity, Functional Properties And Application.

Hydrolysis of Soybean Meal Protein by Pepsin and Its Effect as Antimicrobial and Anti-Inflammatory

Biochemical Investigation of Goat Milk Casein and Whey Protein Crude Methanol Extract

Bio-Texturisation of Soy Protein Isolate

THE USE OF SOYBEAN PROTEIN HYDROLYSATE FOR MANUFACTURING NON-FAT BIO-YOGHURT

Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks

Phytochemical and Biological Studies on Proteins Isolated From Different Microalgal Species