Changes in Plasma Lipid Levels in Young Healthy Volunteers by Adding an Extruder-cooked Soy Protein to Conventional Meals-Reference-Cited by-同舟云学术

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Changes in Plasma Lipid Levels in Young Healthy Volunteers by Adding an Extruder-cooked Soy Protein to Conventional Meals

Published:1993-01 Issue:2 Volume:57 Page:354-355
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

Kito Makoto,Moriyama Tatsuya,Kimura Yuuko,Kambara Hirofumi

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.57.354

Cited by 43 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Soybean Allergen Detection for Hypoallergenicity Validation of Natto-A Fermented Soybean Food;ACS Food Science & Technology;2024-03-20

2. Development of β-conglycinin quantitative method in soybean foods using capillary electrophoresis-based immunoassay;Food Science and Technology Research;2023

3. Commercial ELISA kits for soy protein determination: Characterization and compatibility;Food Science and Technology Research;2023

4. Hypocholesterolemic effects of soy protein isolates from soybeans differing in 7S and 11S globulin subunits vary in rats fed a high cholesterol diet;Journal of Functional Foods;2022-12

5. Integrated transcriptomic and proteomic characterization of a chromosome segment substitution line reveals a new regulatory network controlling the seed storage profile of soybean;Food and Energy Security;2022-03-24

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