Applied Food Research, 2022 This research work presents the physicochemical and nutritional evaluation of soymilk and soymilk based products like tofu and its by-product okhara and soy yoghurt and a comparative study of their effect on blood gluco-lipid profile in both animal ...
Baishakhi De +3 more
doaj +1 more source
“Curdling” of soymilk in coffee: A study of the phase behaviour of soymilk coffee mixtures [PDF]
Food Hydrocolloids, 2019 Soymilk is often observed to “curdle” (become inhomogeneous) and then sediment in coffee, which makes it an undesirable product for consumers. This work investigates the phase behaviour (curdling) of an organic, unsweetened, long-life soymilk in instant coffee solutions for a range of coffee and soymilk concentrations, temperature and pH.
Brown, Mairi +6 more
openaire +2 more sources
Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk [PDF]
Shipin KexueSoymilk, as a nutritious plant-based protein drink, is favored by consumers worldwide. However, its undesirable flavor often affects consumer acceptance and limits the marketing of soymilk products.
GAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang
doaj +1 more source
Developing radio frequency (RF) heating protocol in packed tofu processing by computer simulation
Current Research in Food Science, 2023 Packed tofu was produced by reheating the mixture of preheated soymilk and coagulant in a sealed container. This study aimed to replace the conventional heating method with RF heating during the reheating of soymilk for packed tofu production.
Baozhong Cui +9 more
doaj +1 more source
Food Proteins and Bioactive Peptides: New and Novel Sources, Characterisation Strategies and Applications [PDF]
, 2018 peer-reviewedBy 2050, the world population is estimated to reach 9.6 billion, and this growth continues to require more food, particularly proteins. Moreover, the Westernisation of society has led to consumer demand for protein products that taste good ...
Hayes, Maria
core +5 more sources
Phytase influence on soymilk protein colloid stability studied with thermographic method [PDF]
BIO Web of Conferences, 2023 Coagulation of soymilk is well studied from a technological point of view. However, physicochemical features of the process of soymilk protein colloidal stability destruction may be of interest both from a purely scientific point of view and for ...
Rynk Vitaliy +2 more
doaj +1 more source
Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions [PDF]
, 2018 peer-reviewedThe effect of the calcium-binding salts (CBS), trisodium citrate (TSC), tripotassium citrate (TPC) and disodium hydrogen phosphate (DSHP) at concentrations of 1–45 mm on the heat stability and fouling of whey protein isolate (WPI ...
Hebishy, Essam +3 more
core +1 more source
Okara: A nutritionally valuable by-product able to stabilize lactobacillus plantarum during freeze-drying, spray-drying, and storage [PDF]
, 2017 Okara is a nutritionally valuable by-product produced in large quantities as result of soymilk elaboration. This work proposes its use as both culture and dehydration medium during freeze-drying, spray-drying, and storage of Lactobacillus plantarum CIDCA
Gerbino, Oscar Esteban +2 more
core +1 more source
International Journal of Food Properties, 2021 Oil bodies (OBs) are lipid-storing organelles of plant seeds; they provide energy for seed germination and seedling growth by oxidative degradation as substrate.
Qiying Tian, Yufei Hua
doaj +1 more source
BMC Endocrine Disorders, 2023 Objective Type 2 diabetes mellitus (T2DM) is associated with an increased risk of cardiovascular diseases. This study aimed to assess the effects of soymilk plus probiotics co-administration on cardiovascular risk factors in T2DM patients.
Azimeh Hasanpour +3 more
doaj +1 more source