{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["12"],"submitter":["Taha HAIM"],"pubmed_abstract":["Soybean milk is a rich plant-based source of protein, and phenolic compounds. This study compared the nutritional value of soybean milk, flour, soy protein isolate (SPI) and evaluated the impact of prepared vitamin E/calcium salt/soy protein isolate nanoparticles (ECSPI-NPs) on fortification of developed soybean milk formulations. Results indicated that soybean flour protein content was 40.50 g/100 g, that fulfills 81% of the daily requirement (DV%), the unsaturated fatty acids (USFs), oleic and linoleic content was 21.98 and 56.7%, respectively, of total fatty acids content. In soybean milk, essential amino acids, threonine, leucine, lysine achieved 92.70, 90.81, 77.42% of amino acid scores (AAS) requirement values respectively. Ferulic acid was the main phenolic compound in soybean flour"],"journal":["PeerJ"],"pagination":["e17007"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC10998632"],"repository":["biostudies-literature"],"pubmed_title":["Preparation and characterization of vitamin E/calcium/soy protein isolate nanoparticles for soybean milk beverage fortification."],"pmcid":["PMC10998632"],"pubmed_authors":["Agamy NFM","Darwish AMG","Soliman TN","El-Enshasy HA","Younes NM","Taha HAIM"],"additional_accession":[]},"is_claimable":false,"name":"Preparation and characterization of vitamin E/calcium/soy protein isolate nanoparticles for soybean milk beverage fortification.","description":"Soybean milk is a rich plant-based source of protein, and phenolic compounds. This study compared the nutritional value of soybean milk, flour, soy protein isolate (SPI) and evaluated the impact of prepared vitamin E/calcium salt/soy protein isolate nanoparticles (ECSPI-NPs) on fortification of developed soybean milk formulations. Results indicated that soybean flour protein content was 40.50 g/100 g, that fulfills 81% of the daily requirement (DV%), the unsaturated fatty acids (USFs), oleic and linoleic content was 21.98 and 56.7%, respectively, of total fatty acids content. In soybean milk, essential amino acids, threonine, leucine, lysine achieved 92.70, 90.81, 77.42% of amino acid scores (AAS) requirement values respectively. Ferulic acid was the main phenolic compound in soybean flour","dates":{"release":"2024-01-01T00:00:00Z","publication":"2024","modification":"2025-04-19T02:07:48.234Z","creation":"2025-04-07T12:41:31.901Z"},"accession":"S-EPMC10998632","cross_references":{"pubmed":["38584941"],"doi":["10.7717/peerj.17007"]}}