TY  - JOUR 
AU  - Barea Gómez, Pedro
AU  - Illera Gigante, Alba Ester
AU  - Candela Gil, Helena
AU  - Melgosa Gómez, Rodrigo
AU  - Benito Román, Oscar
AU  - Sanz Díez, Mª Teresa
PY  - 2026
SN  - 1935-5130
UR  - https://hdl.handle.net/10259/11954
AB  - This study assesses subcritical water hydrolysis (SWH) as a sustainable approach for protein recovery from okara, following isoflavone valorization. The initial extract, obtained at 120 °C, contained over 1200 µg of isoflavones per gram of dry okara....
LA  - eng
PB  - Springer
KW  - Subcritical water
KW  - Okara
KW  - Isoflavones
KW  - Protein
KW  - Amino acid profile
KW  - Scaling-up process
KW  - Productos de la soja
KW  - Soybean products
KW  - Proteínas
KW  - Proteins
TI  - Cascade Valorization of Okara by Subcritical Water Hydrolysis: Assessment of Protein and Amino Acid Profile in Batch and Semi-Continuous Systems
DO  - 10.1007/s11947-026-04393-z
T2  - Food and Bioprocess Technology
VL  - 19
ER  -