(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.

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