Nara Women's University

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...

Redox-network reconfiguration inferred from the ln [O 2 ]– E h relationship under mixed-potential conditions in a shallow pond time series

Abstract. Oxidation–reduction potential (Eh) is widely used as an in situ indicator of redox conditions in aquatic environments, and field electrodes typically record a mixed potential generated by multiple concurrent interfacial redox reactions. Beyond a simple Nernstian interpr...