Fermented soy foods (FSF) are gaining significant attention due to promising health benefits.
In recent years, FSF are being studied extensively due to the presence of diverse functional …

Highlights•In vitro digestion (IVD) methods are useful tools to assess the fate of ingested
food.•Static, semi-dynamic and dynamic protocols were developed for IVD.•More studies are …

This study investigated the possibility of using green solvent natural deep eutectic solvents
(NADESs) as dual solvent-catalysts for the solubilization and deglycosylation of soybean …

In this study, a mixed culture of lactic acid bacteria (LAB) and kombucha bacteria was used
to ferment soy milk. The microbial composition and the rheological properties, isoflavones …

Plant-based milk is considered a healthy and environmentally sustainable option. In order to
solve the physical and chemical instability problem of most plant milk and increase the …

Since soy isoflavones have many potentially beneficial properties, they have received
increasing attention. However, there are few studies on their bioavailability and effects on …

Soybeans' isoflavone content increases with germination; nevertheless, their bioaccessibility
in the gastrointestinal system is limited. This study evaluated the influence of germination …

Soybean isoflavones are secondary metabolites of bisphenol with various biological
activities that are formed during the growth of legumes. Improving the bioaccessibility of …

Water soluble coconut extract (WSCE) was reported as a suitable matrix for probiotic
delivery as yogurt alternatives. The study aimed to evaluate the roles of brewers' spent grain …

Soy isoflavones are considered important sources of bioactive compounds, but they are
poorly absorbable, due to their large hydrophilic structures. Some biotransformation …