Functionalization of soya press cake (okara) by ultrasonication for enhancement of submerged fermentation with Lactobacillus paracasei LUHS244 for wheat bread production

Effects of ultrasound on the structure and physical properties of black bean protein isolates

Lianzhou Jiang, Jing Wang, Yang Li et al. · Food Research International · 2014 · 639 citations

Biochemistry, Natural Sciences, Food Biophysics +6

Effect of ultrasound treatments on functional properties and structure of millet protein concentrate

Bahman Nazari, Mohammad Amin Mohammadifar, Saeedeh Shojaee‐Aliabadi et al. · Ultrasonics Sonochemistry · 2017 · 320 citations

Functional Properties, Engineering, Sonoelectrochemistry +9

Composition, Nutrition, and Utilization of Okara (Soybean Residue)

Meiying Qiao, Fei Lü · Food Reviews International · 2011 · 310 citations

Nutrition, Chemical Composition, Agricultural Economics +17

Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation

Edward R. Farnworth, Isabelle Mainville, Marie-Line Desjardins et al. · International Journal of Food Microbiology · 2007 · 203 citations

Probiotic, Food Fermentation, Health Sciences +8

Pea pod, broad bean pod and okara, potential sources of functional compounds

Inmaculada Mateos‐Aparicio, A. Redondo, María José Villanueva et al. · LWT · 2010 · 194 citations

Biology, Biosynthesis, Functional Compounds +10