Qiao N, Liu Q, Meng H, Zhao D (2014) Haemolytic activity and adjuvant effect of soyasaponins
and some of their derivatives on the immune responses to ovalbumin in mice. Int
Immunopharmacol 18(2):333–339
Qiu L, Chang R (2010) The origin and history of soybean. In: Singh G (ed) The soybean: botany,
production and uses. Punjab Agricultural University, India, pp 1–23
Quan J, Yin X, Jin M, Shen M (2003) Study on the inhibition of alpha-glucosidase by soyasaponins.
J Chin Med Mater 26(9):654–656
Rackis JJ, Gumbmann MR (1981) Protease inhibitors: physiological properties and nutritional
significance. Antinutrients and natural toxicants in foods. In: Ory RL (ed) Antinutrients and
natural toxicants in foods. Food & Nutrition Press, Westport, CT, pp 203–237. https://naldc.nal.
usda.gov/download/26115/PDF
Radcliffe JD, Czajka-Narins DM (1998) Partial replacement of dietary casein with soy protein
isolate can reduce the severity of retinoid-induced hypertriglyceridemia. Plant Foods Hum Nutr
52(2):97–108
Rakosky JJ (1974) Soy grits, flour, concentrates, and isolates in meat products. J Am Oil Chem Soc
51(Part1):123A–127A
Read JW, Haas LW (1938) Studies on the baking quality of flour as affected by certain enzyme
actions. V. Further studies concerning potassium bromate and enzyme activity. Cereal Chem
15:59–68
Redondo-Cuenca A, Villanueva-Suárez MJ, Rodríguez-Sevilla MD, Mateos-Aparicio I (2007)
Chemical composition and dietary fibre of yellow and green commercial soybeans (Glycine
max). Food Chem 101(3):1216–1222
Rezaei R, Khomeiri M, Kashaninejad M, Mazaheri-Tehrani M, Aalami M (2019) Potential of β-dglucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions.
Iran Food Sci Technol Res J 15(3):1–12
Ricketts ML, Moore DD, Banz WJ, Mezei O, Shay NF (2005) Molecular mechanisms of action of
the soy isoflavones includes activation of promiscuous nuclear receptors. A review. J Nutr
Biochem 16(6):321–330
Ridout CL, Wharf SG, Price KR, Johnson IT, Fenwick GR (1988) UK mean daily intakes of
saponins-intestine-permeabilizing factors in legumes. Food Sci Nutr 42(2):111–116
Rijavec T, Zupin Z (2011) Soybean protein fibres (SPF). In: Krezhova D (ed) Recent trends for
enhancing the diversity and quality of soybean products. InTech Open, pp 501–522. https://doi.
org/10.5772/19614
Rimbach G, Pallauf J (1998) Phytic acid inhibits free radical formation in vitro but does not affect
liver oxidant or antioxidant status in growing rats. J Nutr 128(11):1950–1955
Rivas M, Garay RP, Escanero JF, Cia P Jr, Cia P, Alda JO (2002) Soy milk lowers blood pressure in
men and women with mild to moderate essential hypertension. J Nutr 132(7):1900–1902
Rizzi C, Galeoto L, Zoccatelli G, Vincenzi S, Chignola R, Peruffo AD (2003) Active soybean lectin
in foods: quantitative determination by ELISA using immobilised asialofetuin. Food Res Int 36
(8):815–821
Sacks FM, Lichtenstein A, Van Horn L, Harris W, Kris-Etherton P, Winston M (2006) Soy protein,
isoflavones, and cardiovascular health: an American Heart Association Science Advisory for
professionals from the Nutrition Committee. Circulation 113(7):1034–1044
Sahebkar A (2013) Fat lowers fat: purified phospholipids as emerging therapies for dyslipidemia.
Biochim Biophys Acta 1831(4):887–893
Sakamoto Y, Kanatsu J, Toh M, Naka A, Kondo K, Iida K (2016) The dietary isoflavone daidzein
reduces expression of pro-inflammatory genes through PPARα/γ and JNK pathways in adipocyte and macrophage co-cultures. PLoS One 11(2):e0149676. https://doi.org/10.1371/journal.
pone.0149676
Schmitt C, Sanchez C, Desobry-Banon S, Hardy J (1998) Structure and technofunctional properties
of protein-polysaccharide complexes: a review. Crit Rev Food Sci Nutr 38(8):689–753
Sebastian S, Touchburn SP, Chavez ER (1998) Implications of phytic acid and supplemental
microbial phytase in poultry nutrition: a review. Worlds Poult Sci J 54(1):27–47
42
R. Modgil et al.
and some of their derivatives on the immune responses to ovalbumin in mice. Int
Immunopharmacol 18(2):333–339
Qiu L, Chang R (2010) The origin and history of soybean. In: Singh G (ed) The soybean: botany,
production and uses. Punjab Agricultural University, India, pp 1–23
Quan J, Yin X, Jin M, Shen M (2003) Study on the inhibition of alpha-glucosidase by soyasaponins.
J Chin Med Mater 26(9):654–656
Rackis JJ, Gumbmann MR (1981) Protease inhibitors: physiological properties and nutritional
significance. Antinutrients and natural toxicants in foods. In: Ory RL (ed) Antinutrients and
natural toxicants in foods. Food & Nutrition Press, Westport, CT, pp 203–237. https://naldc.nal.
usda.gov/download/26115/PDF
Radcliffe JD, Czajka-Narins DM (1998) Partial replacement of dietary casein with soy protein
isolate can reduce the severity of retinoid-induced hypertriglyceridemia. Plant Foods Hum Nutr
52(2):97–108
Rakosky JJ (1974) Soy grits, flour, concentrates, and isolates in meat products. J Am Oil Chem Soc
51(Part1):123A–127A
Read JW, Haas LW (1938) Studies on the baking quality of flour as affected by certain enzyme
actions. V. Further studies concerning potassium bromate and enzyme activity. Cereal Chem
15:59–68
Redondo-Cuenca A, Villanueva-Suárez MJ, Rodríguez-Sevilla MD, Mateos-Aparicio I (2007)
Chemical composition and dietary fibre of yellow and green commercial soybeans (Glycine
max). Food Chem 101(3):1216–1222
Rezaei R, Khomeiri M, Kashaninejad M, Mazaheri-Tehrani M, Aalami M (2019) Potential of β-dglucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions.
Iran Food Sci Technol Res J 15(3):1–12
Ricketts ML, Moore DD, Banz WJ, Mezei O, Shay NF (2005) Molecular mechanisms of action of
the soy isoflavones includes activation of promiscuous nuclear receptors. A review. J Nutr
Biochem 16(6):321–330
Ridout CL, Wharf SG, Price KR, Johnson IT, Fenwick GR (1988) UK mean daily intakes of
saponins-intestine-permeabilizing factors in legumes. Food Sci Nutr 42(2):111–116
Rijavec T, Zupin Z (2011) Soybean protein fibres (SPF). In: Krezhova D (ed) Recent trends for
enhancing the diversity and quality of soybean products. InTech Open, pp 501–522. https://doi.
org/10.5772/19614
Rimbach G, Pallauf J (1998) Phytic acid inhibits free radical formation in vitro but does not affect
liver oxidant or antioxidant status in growing rats. J Nutr 128(11):1950–1955
Rivas M, Garay RP, Escanero JF, Cia P Jr, Cia P, Alda JO (2002) Soy milk lowers blood pressure in
men and women with mild to moderate essential hypertension. J Nutr 132(7):1900–1902
Rizzi C, Galeoto L, Zoccatelli G, Vincenzi S, Chignola R, Peruffo AD (2003) Active soybean lectin
in foods: quantitative determination by ELISA using immobilised asialofetuin. Food Res Int 36
(8):815–821
Sacks FM, Lichtenstein A, Van Horn L, Harris W, Kris-Etherton P, Winston M (2006) Soy protein,
isoflavones, and cardiovascular health: an American Heart Association Science Advisory for
professionals from the Nutrition Committee. Circulation 113(7):1034–1044
Sahebkar A (2013) Fat lowers fat: purified phospholipids as emerging therapies for dyslipidemia.
Biochim Biophys Acta 1831(4):887–893
Sakamoto Y, Kanatsu J, Toh M, Naka A, Kondo K, Iida K (2016) The dietary isoflavone daidzein
reduces expression of pro-inflammatory genes through PPARα/γ and JNK pathways in adipocyte and macrophage co-cultures. PLoS One 11(2):e0149676. https://doi.org/10.1371/journal.
pone.0149676
Schmitt C, Sanchez C, Desobry-Banon S, Hardy J (1998) Structure and technofunctional properties
of protein-polysaccharide complexes: a review. Crit Rev Food Sci Nutr 38(8):689–753
Sebastian S, Touchburn SP, Chavez ER (1998) Implications of phytic acid and supplemental
microbial phytase in poultry nutrition: a review. Worlds Poult Sci J 54(1):27–47
42
R. Modgil et al.