Results 191 to 200 of about 4,908 (208)

Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics

Food Research International, 2007
Marta Capellas, Victoria Ferragut, B Guamis   +2 more
exaly  

Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins

LWT - Food Science and Technology, 2020
Sai Kranthi Kumar Vanga, Jin Wang
exaly  

Effect of thermal processing on available lysine, thiamine and riboflavin content in soymilk

Journal of the Science of Food and Agriculture, 1998
Keshavan Niranjan
exaly  

Soymilk processing with higher isoflavone aglycone content

Food Chemistry, 2015
Elza Ida
exaly  

SOYMILK MAKER AND METHOD OF MAKING SOYMILK

2015
XUE FEI, YIN BIN, LI WEI, TANG JIANI, ZHOU NING, CHEN YA NI   +5 more
openaire   +1 more source

Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk

Food Chemistry, 2015
Junming Sun
exaly  

Atherosclerosis-Preventing Activity of Lactic Acid Bacteria-Fermented Milk−Soymilk Supplemented with Momordica charantia

Journal of Agricultural and Food Chemistry, 2009
Tsung-Yu Tsai, Chun-Lin Lee, Tzu-Ming Pan   +2 more
exaly  

FERMENTED SOYMILK AND METHOD FOR IMPROVING THE ORGANOLEPTIC PROPERTIES OF FERMENTED SOYMILK

2009
STROZZI GIAN PAOLO, MOGNA GIOVANNI, MOGNA LUCA   +2 more
openaire   +1 more source

Characteristics of soymilk pasteurized by ultra high pressure homogenization (UHPH)

Innovative Food Science and Emerging Technologies, 2013
Victoria Ferragut, Buenaventura Guamis Lopez   +1 more
exaly  

Structural Changes of Soymilk Proteins during Heating and Cooling, and Freeze-Gelation of Soymilk

2003
Makoto Shimoyamada, Kayoko Tômatsu, Satomi Oku, Wataru Koseki, Kenji Watanabe   +4 more
openaire   +1 more source