Results 231 to 240 of about 13,975 (250)

Effect of different hydrocolloids on tribological and rheological behaviors of soymilk gels

, 2020
Different types of hydrocolloids (gelatin [0.25, 0.5 and 1%], polysaccharides [ionic and neutral, 0.01, 0.05 and 0.1%] [w/w]) were applied in acid soymilk gels to investigate their effectiveness in improving the physical properties of gels.
Zhihua Pang, Yuwan Luo, Borui Li, Mingming Zhang, Xinqi Liu   +4 more
semanticscholar   +1 more source

Effect of microwave assisted extraction on yield and protein characteristics of soymilk

Journal of Food Engineering, 2019
Microwave assisted extraction (MAE) has been investigated for its potential to aid in extraction of soymilk from soybeans. A batch type grinding cum microwave heating unit was specifically designed and developed for this purpose.
T. Varghese, Akash Pare
semanticscholar   +1 more source

Kombucha fermentation enhances the health-promoting properties of soymilk beverage

Journal of Functional Foods, 2019
Soymilk fermentation with kombucha was perfomed at 28 °C and 37 °C, and changes in the number of microorganisms, bioactivity and chemical compositions were analyzed during fermentation.
Xiudong Xia, Yiqiang Dai, Han Wu, Xiaolin Liu, Ying Wang, Liqing Yin, Zhe Wang, Xiaonan Li, Jianzhong Zhou   +8 more
semanticscholar   +1 more source

B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development

, 2020
Background Increased consumption of soymilk driven with amplified health interest and ongoing scientific efforts have incited fascination in the imminent development of plant-based novel formulations.
Yun-Yang Zhu, K. Thakur, Jing-Yu Feng, Jia-Shen Cai, Jian-Guo Zhang, F. Hu, Zhao‐Jun Wei   +6 more
semanticscholar   +1 more source

Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria

Food Hydrocolloids, 2023
Liang Liu, Youtao Huang, Xiaoqiang Zhang, Jianhua Zeng, Junzhe Zou, Lanwei Zhang, P. Gong   +6 more
semanticscholar   +1 more source

The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk

, 2020
Soymilk is a widely consumed food rich in lipids and proteins. The lipids are stored in a subcellular organelle known as oleosomes (oil bodies). Conventionally, soymilk is consumed after heating to reduce the intensity of beany flavor, however little ...
Ding Jian, Wen Jiayu, Wang Jiayue, Tian Ran, L. Yu, Lianzhou Jiang, Y. Zhang, Sui Xiaonan   +7 more
semanticscholar   +1 more source

CONTROL OF CHALKINESS IN SOYMILK

Journal of Food Science, 1978
ABSTRACT Chalkiness is a defect used to describe a food which coats the mouth and throat with fine, grainy particles. This study evaluates the processing and formulation variables which affect chalkiness of Illinois process soymilk produced from dehulled soybeans.
D. A. KUNTZ, A. I. NELSON, M. P. STEINBERG, L. S. WEI   +3 more
openaire   +1 more source

Isoflavone profiles of soymilk as affected by high-pressure treatments of soymilk and soybeans

Food Chemistry, 2008
Abstract High hydrostatic pressure was applied to hydrated soybeans (100–700 MPa, 25 °C) and soymilk (400–750 MPa; 25 and 75 °C) to assess its effect on isoflavone content, profile and water-extractability. Neither pressure level nor initial treatment temperature affected soymilk isoflavone content.
Stephanie Jung, Patricia A. Murphy, Ileana Sala   +2 more
openaire   +1 more source

Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model.

Food Chemistry, 2021
Qiaoling Lu, Lingling Zuo, Zhihua Wu, Xin Li, Ping Tong, Yong Wu, Qingsheng Fan, Hongbing Chen, Anshu Yang   +8 more
semanticscholar   +1 more source

Improving Process Sustainability by Optimizing Spray Drying Parameters: High Oleic Soymilk Using Response Surface Methodology

Food and Bioprocess Technology, 2022
Priyanshu Singh, L. Bilyeu, K. Krishnaswamy   +2 more
semanticscholar   +1 more source