Results 211 to 220 of about 13,975 (250)

Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis.

International Journal of Biological Macromolecules
This study investigated the effect of in situ produced water-soluble α-glucan (LcWSG) and water-insoluble α-glucan (LcWIG) from Leuconostoc citreum SH12 on the physicochemical properties of fermented soymilk. α-Glucans produced by Leuc.
Yiqiang Dai, Zhiwen Ge, Zhe Wang, Zhongjiang Wang, Weimin Xu, Daoying Wang, Mingsheng Dong, Xiudong Xia   +7 more
semanticscholar   +1 more source

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

, 2020
Soymilk is becoming popular worldwide due to its nutritional benefits and the increasing demand for plant-based alternatives for cow's milk resulting from lactose intolerance and dairy allergy.
S. Vanga, Jin Wang, V. Raghavan
semanticscholar   +1 more source

FLAVOR PROPERTIES OF PLAIN SOYMILK*

Journal of Sensory Studies, 2006
ABSTRACT A trained sensory panel was used to (1) establish terminology for describing flavor attributes of a wide range of “fresh” and processed soymilks (SMs); and (2) test the lexicon and describe the flavor properties of a wide range (n = 32) of plain SM samples. Twenty‐eight attributes were identified in the SMs studied.
EDGAR CHAMBERS, ALICIA JENKINS, BRUCE H. MCGUIRE   +2 more
openaire   +1 more source

Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties.

International Journal of Biological Macromolecules
In this paper, effects of preheating-induced denaturation of proteins and oleosomes on protein structure and soymilk quality were studied. The protein in soybeans baked at 55 °C (B-55) and 85 °C (B-85) showed an increase of β-sheet content by 3.2 % and a
Junjing Huangfu, Lihua Huang, Yue Gu, Shuo Yang, Jinjin Wu, Tongxun Liu, Yongjian Cai, Mouming Zhao, Qiangzhong Zhao   +8 more
semanticscholar   +1 more source

Improvement of tribo-rheological properties of acid soymilk gels by reinforcement of 7S or 11S proteins

, 2021
The effect of soy protein components on acid soymilk gels was investigated by replacing 10%, 20% or 40% protein from soymilk powder with equivalent amount of protein from 7S or 11S, according to three stages (acidification, cooling and annealing) by ...
Zhihua Pang, Bushra Safdar, Yilin Wang, Mengya Sun, Xinqi Liu   +4 more
semanticscholar   +1 more source

Augmenting the quality and storage stability of soymilk by incorporation of untreated and ozonated oat 1,4-β-D-glucan.

International Journal of Biological Macromolecules
The study aimed to improve the quality and storage stability of novel plant-based soymilk with the incorporation of untreated (UtβG) and modified oat derived 1,4-β-D-glucan (OzβG) at varying concentrations (0, 1, and 2 % labelled as S0, S1 and S2).
Prabhjot Kaur, Kamaljit Kaur, Jaspreet Kaur, S. J. Basha, John F. Kennedy   +4 more
semanticscholar   +1 more source

A deep learning-based quantitative prediction model for the processing potentials of soybeans as soymilk raw materials.

Food Chemistry
Current technologies as correlation analysis, regression analysis and classification model, exhibited various limitations in the evaluation of soybean possessing potentials, including single, vague evaluation and failure of quantitative prediction, and ...
Guoyin Zhu, Xin Huang, Xingyun Peng, Jingting Xu, Shuntang Guo, Hui Zhang   +5 more
semanticscholar   +1 more source

Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum.

Food Chemistry
The selection of appropriate starter cultures is a crucial factor in determining the quality of fermented soymilk products. This study evaluated the effects of a combined starter culture of Enterococcus faecium CGMCC 29309 and Lactiplantibacillus ...
Chang-Cheng Li, Shu-Jun Guo, Yu-Ting Feng, Yan-Ru Zhou, Yue Li, Zhen Gao, Chun-Feng Guo   +6 more
semanticscholar   +1 more source

Soymilk Fermentations

2010
Health benefits of soymilk increase significantly after fermentation with bacteria such as lactobacilli and bifidobacteria. The antioxidative activity of fermented soymilk is remarkably stronger and glucoside isoflavones are hydrolyzed to active aglycones that have greater capabilities of absorption and bioavailability.
openaire   +2 more sources

Microwave and conventional thermal processing of soymilk: Inactivation kinetics of lipoxygenase and trypsin inhibitors activity

, 2021
Soymilk is an interesting plant-based milk alternative; however, its consumption has been limited due to the presence of antinutritional factors and unpleasant flavor attributed to trypsin inhibitors (TI) and lipoxygenase (LOX) activity, respectively. In
M. Kubo, Bruno Gomes dos Reis, L. Sato, J. A. Gut   +3 more
semanticscholar   +1 more source