Results 211 to 220 of about 10,388 (223)

Protein particle and soluble protein structure in prepared soymilk

Food Hydrocolloids, 2014
Yeming Chen
exaly  

Soymilk Film (Yuba)

1999
openaire   +1 more source

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

Food Research International, 2007
Antonio-José Trujillo
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 Vanga, Jin Wang, Vijaya Raghavan   +2 more
exaly  

Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration

Journal of Food Engineering, 2008
Manop Suphantharika
exaly  

Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion

Food Chemistry, 2013
María Janeth Rodríguez-Roque, Pedro Elez-Martinez, Olga Martin-Belloso   +2 more
exaly  

Effect of concentration and incubation temperature on the acid induced aggregation of soymilk

Food Hydrocolloids, 2013
Marcela Alexander, Milena Corredig
exaly  

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

Food Chemistry, 2015
Junming Sun
exaly  

Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria

Food Microbiology, 2006
Roch-Chui Yu
exaly  

Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product

Food Hydrocolloids, 2009
Antonio-José Trujillo
exaly