Results 1 to 10 of about 13,975 (250)
Ultrasonics Sonochemistry, 2023 The protein conformation of soymilk is the key to affecting the instant solubility of soymilk flour. This study aimed to evaluate the effect of cavitation jet treatment time (0, 2, 4, 6, and 8 min) on the instant solubility of soymilk flour based on the ...
Qi Gong +8 more
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Food Chemistry: X, 2023 LAB fermentation could reduce the beany flavor, the sensitization of soymilk and improve the digestibility of soymilk, easy to be accepted by consumers. This study evaluated the characterization, stability, in vitro digestion and antioxidant capacity of ...
Chunyan Huo, Xiaoyu Yang, Liang Li
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Frontiers in Nutrition, 2023 Lactic acid-fermented soymilk as a new plant-based food has aroused extensive attention because of its effects on nutrition and health. This study was conducted to delve into the antioxidative and anti-inflammatory activities of lactic acid-fermented ...
Yijiao Sun +6 more
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Integrated proteomics and metabolomics revealed the influence of ultrasonic cavitation effects on the physicochemical properties and metabolic components during Lactobacillus gasseri JM1 fermentation in soymilk [PDF]
Ultrasonics SonochemistryLactobacillus-fermented soymilk can improve texture and flavor through microbial metabolism. The application of processing techniques that preserve the nutritional value, quality, and bioactive properties of fermented soymilk without compromising their ...
Yilin Sun +3 more
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BMC Endocrine Disorders, 2023 Objective Type 2 diabetes mellitus (T2DM) is associated with an increased risk of cardiovascular diseases. This study aimed to assess the effects of soymilk plus probiotics co-administration on cardiovascular risk factors in T2DM patients.
Azimeh Hasanpour +3 more
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Effect of Exogenous Protease on Flavor of Soymilk Made by Automatic Soymilk Maker
Shipin gongye ke-ji, 2023 In order to study the mechanism of protease which influences on the flavor of soymilk, different kinds and concentrations of protease (papain, 15000, 30000, 45000, 60000 and 75000 U/L, aminopeptidase, 500, 1000, 1500, 2000 and 2500 U/L, flavor protease ...
Jiaming ZHANG, Xiaohong LU, Ping LIU
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International Journal of Food Properties, 2022 Sweet lupine and soybean are legumes of high prospects as functional foods due to their rich protein content and low levels of fat, which sparked increased interest in incorporating these ingredients in food product development.
Abebe Mengist Asres +2 more
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Positive basophil activation test with soymilk protein identifies Gly m 4–related soymilk allergy [PDF]
Journal of Cutaneous Immunology and Allergy, 2021 Soymilk allergy is caused by cross‐reaction of either birch Bet v 1–specific or alder Aln g 1–specific IgE to soybean Gly m 4, which belongs to pathogenesis‐related protein‐10 (PR‐10) family.
Tokiko Yoshida +3 more
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Proteomic Analysis of the Characteristic Flavor Components in Bacillus subtilis BSNK-5-Fermented Soymilk. [PDF]
FoodsFermentation with Bacillus subtilis significantly enhances the physiological activity and bioavailability of soymilk, but the resulting characteristic flavor seriously affects its industrial promotion.
Hu M +5 more
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Bioactivity of Organic Fermented Soymilk as Next-Generation Prebiotic/Probiotics Mixture
Fermentation, 2022 Fermented soymilk (soymilk yogurt) was made by fermenting soymilk with five probiotic bacterial strains (Lactobacillus plantarum ATCC 14917, Lactobacillus casei DSM 20011, Lactobacillus acidophilus ATCC 20552, Lactococcus thermophilus DSM 20259, and ...
Dina Y. Abdelghani +9 more
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