Research on the selection of a preservative for a soft dosage form with a water-soluble protein-polysaccharide complex of the fungus pleurotus ostreatus by O. А. Kolpakova, N. V. Kucherenko

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Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process by Zhaohui Xue, Cen Wang, Lijuan Zhai, Wancong Yu, Huiru Chang, Xiaohong Kou, Fengjuan Zhou

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Low-cost, immediate, general-purpose, and high-throughput (LIGHt) smartphone colorimetric screening assay for water-soluble protein by Yunfei Sha, Yumei Chen, Wenchen Li, Jianhao Zhang, Jiale Wang, Ting Fei, Da Wu, Weiying Lu

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Study of stability of anti-scarring ointment with water-soluble proteinpolysaccharidic complex of the fungus Pleurotus ostreatus during the storage by O. А. Kolpakova, N. V. Kucherenko

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Mycosporine-like Amino Acids from Red Alga Dulse (<i>Devaleraea inkyuleei</i>): Monthly Variation and Improvement in Extraction by Ryuya Yamamoto, Koki Takizawa, Yoshikatsu Miyabe, Martin Alain Mune Mune, Hideki Kishimura, Yuya Kumagai

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Water-soluble protein from walleye pollock (Gadus chalcogrammus) suppresses lipopolysaccharide-induced inflammation by attenuating TLR4–MyD88 expression in macrophages by Masataka Ono, Satomi Watari, Mizuho Nishizawa-Higashi, Tatsuya Konishi, Yoshinori Takahashi, Hiroki Saeki, Ga-Hyun Joe

Subjects: “…Fish water-soluble protein…”
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Hempseed Water-Soluble Protein Fraction and Its Hydrolysate Display Different Biological Features by Annalisa Givonetti, Stelvio Tonello, Chiara Cattaneo, Davide D’Onghia, Nicole Vercellino, Pier Paolo Sainaghi, Donato Colangelo, Maria Cavaletto

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PURIFICATION OF WATER SOLUBLE PROTEINS (2S ALBUMINS) EXTRACTED FROM PEANUT DEFATTED FLOUR AND ISOLATION OF THEIR ISOFORMS BY GEL FILTRATION AND ANION EXCHANGE CHROMATOGRAPHY by IMÈNE BOUALEG, AISSA BOUTEBBA

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Nutritional value, quality of raw materials and food value of vegetable pea culture (<i>Pisum sativum</i> L.) by I. M. Kaigorodova, V. A. Ushakov, N. A. Golubkina, I. P. Kotlyar, E. P. Pronina, M. S. Antoshkina

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Effect of Neutral and Acidic Protease Processing Intervals on Optimising Nutritional Value and Enhancing Physico-Chemical Properties of Oat Drink by Monica Nabil Gayed Ibrahim, Helena Andreson, Sana Ben-Othman, Ivi Jõudu

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Improvement of RVNRL film properties by adding fumed silica and hydroxy apatite by Adul Thiangchanya, Chayagrit Siri-upathum, Nutchanart Na-ranong, Manit Sonsuk

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Formation of Shelf-Stable Pickering High Internal Phase Emulsion Stabilized by Sipunculus nudus Water-Soluble Proteins (WSPs) by Yupo Cao, Yupo Cao, Yaping Dai, Yaping Dai, Xuli Lu, Xuli Lu, Ruyi Li, Ruyi Li, Wei Zhou, Wei Zhou, Jihua Li, Jihua Li, Baodong Zheng

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不同大豆粕低温脱溶工艺技术及综合效果比较Comparison of different low temperature desolventizing processes and its comprehensive effects for soybean meals by 高建银，陈维闯，李龙成，王文昕，陈永军 GAO Jianyin, CHEN Weichuang, LI Longcheng, WANG Wenxin, CHEN Yongjun

Subjects: “…soybean white flake; low temperature desolventizing; air flow flash desolventizing; tank ab double-cylinder desolventizing; water-soluble protein…”
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