Noriko Horii‐Hayashi

High-temperature-treated soy protein isolate reduces amino acid availability and alters social novelty in mice

Abstract High-temperature (HT) treatments above 100 °C are important in food processing; however, their effects on the nutritional value of moist heat-treated proteins are less understood. Therefore, this study examined the impact of HT at 121 °C on soy protein isolate (SPI) in w...