Results 131 to 140 of about 10,388 (223)

Accelerating the coagulation of germinated soymilk by glucono-δ-lactone using different physical treatments and quality assessment of separated soybean whey. [PDF]

Food Chem X
Nguyen TV, Tran TTV, Huynh QT, Dang TT, Nguyen TT, Nguyen PB, Do AD, Nguyen QD.   +7 more
europepmc   +1 more source

Effect of incorporating recycled <i>Ficusaw keotsang</i> Makino seeds on the physicochemical and sensory properties of soymilk and tofu. [PDF]

Food Chem X
Chiang SH, Chang YC, Hsiao CT, Chen CW.
europepmc   +1 more source

Fermentation of soymilk with <i>Lacticaseibacillus paracasei</i> strain Shirota reduces soluble Gly m 4 levels and allergic reactions associated with soybean-related pollen-food allergy syndrome. [PDF]

Biosci Microbiota Food Health
Shiba T, Kobayashi T, Iwata E, Yoshizawa K, Adachi A, Moriyama T.   +5 more
europepmc   +1 more source

The Effect of Routine High-Soy-Protein Soymilk Intake on the Skeletal Muscle Index (SMI) in Japanese Pre-Frail Elderly Individuals with an Ordinary Life: A Post Hoc Analysis of a Randomized Controlled Trial. [PDF]

Nutrients
Sakamoto D, Terashima Y, Sugawara M, Unno R, Watanabe T, Uno T, Maruyama M.   +6 more
europepmc   +1 more source

The Physico-Chemical Characterization of Soymilk Particles and Gelation Properties of Acid-Induced Soymilk Gels, as a Function of Soymilk Protein Concentration.

, 2011
The physico-chemical characteristics of soymilk particles and the gelation properties of soymilk were investigated as a function of soymilk protein concentration, by preparing soymilk samples from different water-to-bean ratios. Particles from different soymilk protein concentrations showed similar protein composition and surface hydrophobicity, but ...
openaire   +1 more source

Improvement in Smoothness of Fermented Soymilk Yogurt-Mimic by Effective Use of Applicable Lactic Acid Bacteria Strains. [PDF]

Foods
Fu W, Kobayashi A, Yano H.
europepmc   +1 more source

Characterization of Whey Protein Isolate-Soymilk Complexes Modified by Transglutaminase and Their Application inYuba Film. [PDF]

Foods
Chen J, Chen Y, Cao W, Yang T, Li L, Liu W, Duan X, Ren G.   +7 more
europepmc   +1 more source

Structure and Functional Characteristics of Soybean Protein from Different Northeast Cultivars and Their Effects on the Quality of Soymilk Gel. [PDF]

Foods
Xia X, Zhang C, Zhang S, Gao T, Yan S, Zhu X, Kang J, Zhao G, Lamlom SF, Ren H, Wang J.   +10 more
europepmc   +1 more source

Ultra-processed Plant Foods: Are They Worse than their Unprocessed Animal-Based Counterparts? [PDF]

Curr Nutr Rep
Del Carmen Fernández-Fígares Jiménez M, López-Moreno M.   +1 more
europepmc   +1 more source

Relationship between the chemical composition, textural attributes, and sensory acceptability of <i>Tofu</i> as influenced by different coagulants. [PDF]

Front Nutr
Awoyale W, Williams-Ngegba MSE, Laoye CI, Sanni LO, Maziya-Dixon B.   +4 more
europepmc   +1 more source