"
Isolated Soy Protein-Based Diet Ameliorates Glycemia and Antioxidants Enzyme Activities in Streptozotocin-Induced Diabetes"
written by Roberta Hack Mendes, Martine Kienzle Hagen, Jaqueline Barp, Erna Vogt de Jong, Júlia Dubois Moreira, Álvaro Reischak-Oliveira, Maria Cláudia Irigoyen, Adriane Belló-Klein,
published by
Food and Nutrition Sciences,
Vol.5 No.21, 2014
has been cited by the following article(s):
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[1]
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Effects of heat moisture treatment on the structural, physicochemical and digestibility properties of potato starch–soybean peptide complexes
International Journal of Food Science & Technology,
2022
DOI:10.1111/ijfs.15295
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[2]
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Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein
Food Science and Biotechnology,
2021
DOI:10.1007/s10068-021-00909-9
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[3]
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Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate
International Journal of Food Science & Technology,
2017
DOI:10.1111/ijfs.13547
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[4]
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Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate
International Journal of Food Science & Technology,
2017
DOI:10.1111/ijfs.13547
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