CONTENTS OF "REPORT OF THE SOY PROTEIN
RESEARCH COMMITTEE
(JAPAN)
Vol. 15, No. 1, 1994
"
(15-1)
Expression and accumulation of soybean glycinins modified by protein engineering in higher plants.
(15-2)
Effects of the length of polysaccharide chains on the improvement of the functional properties of soy protein modified with polysaccharides.
(15-3)
Diffusion coefficient of seasonings in soybean protein gels and network structure of soybean protein gels.
(15-4)
Role of 7S and 11S globulins in textural properties of soy protein gel.
(15-5)
Isolation and utilization of the protein from " OKARA".
(15-6)
Glyceroglycolipid in soy protein isolate.
(15-7)
Relationship between behavior of carbonyl compounds and flavor in soybeans.
(15-8)
Effect of DDMP saponin on the flavor and color of soybean foods.
(15-9)
Molecular cloning of soybean cystatin and its expression in E. coli.
(15-10)
Effect of soy protein isolate on free radical-induced muscle injury under exercise.
(15-11)
Effects of the soybean peptide on an increase in muscle mass during training in mice.
(15-12)
Enhancement of the small intestinal transit after feeding of soybean protein isolate (SPI) in rats (II).
(15-13)
Absorption of two types of soybean peptides from everted sacs of normal and injured rat small intestine.
(15-14)
Species difference in the effects of undigestible fraction of soy protein on plasma cholesterol level and fecal steroid excretion rates.
(15-15)
Characterization of a major "bile acid-binding peptide" from the peptic-pancreatic digest of soybean protein..
(15-16)
Metabolic changes in lipids and lipoproteins of serum induced by the addition of excess dietary cystine to a soy protein isolate diet.
(15-17)
Regulation by soybean protein of Éø-linolenic acid metabolism: Effect of hypertension.
(15-18)
Effects of polyunsaturated fatty acids and soybean protein on lipid metabolism of genetically obese rats.
(15-19)
Effects of soy protein isolate on high sucrose- and high fat-induced obesity in post-weanling rats.
(15-20)
Allergenicity of glycoside residues in soybean protein isolate and its improvement by degradation into peptides.
(15-21)
Preparation of hypoallergenic soybean products.
(15-22)
Immunological response and tolerance to dietary soybean protein.
(15-23)
Effect of soy protein isolate (SPI) and exercise training on the decrease of cellular immune functions with aging.
(15-24)
Formulation and evaluation of a special diet for diabetes employing SPI as the principal source of protein.
(15-25)
Effect of soy protein on renal hemodynamics and urinary albumin excretion in spontaneously developed diabetic WBN/Kob rats.
(15-26)
Effect of soybean whey protein on hepatoma in rats.
(15-27)
Proteins from different sources cause a difference in the progress of hepatitis and hepatic cancer in the Long-Evans Cinnamon (LEC) rats: An animal model for hepatitis and hepatic cancer (1) Feeding LEC rat a soy-protein diet with or without addition of methionine.
Index
Vol. 1
Vol. 2
Vol. 3
Vol. 4
Vol. 5
Vol. 6
Vol. 7
Vol. 8
Vol. 9
Vol.10
Vol.11
Vol.12
Vol.13
Vol.14
Vol.15
Vol.16
Vol.17
Vol.18
Vol.19
Vol.20
Vol.21
Vol.22
Vol.23
Vol.24
Vol.25
Vol.26
Vol.27
Vol.28
Vol.29
Vol.30
Vol.31
Vol.32
Vol.33
Vol.34
Vol.35
Vol.36
Vol.37
Vol.38
Vol.39
Vol.40
Vol.41
Vol.42
For particulars, please inquire to
Fuji Foundation for Protein Research
Fuji Foundation for Protein Research
(Japan)
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