Effect of Soybean‐to‐Water Ratio and pH on Pressurized Soymilk Properties
- 13 November 2006
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 71 (9), E384-E391
- https://doi.org/10.1111/j.1750-3841.2006.00198.x
Abstract
No abstract availableKeywords
This publication has 35 references indexed in Scilit:
- Lounging in a lysosome: the intracellular lifestyle of Coxiella burnetiiCellular Microbiology, 2007
- The viscoelastic properties of soybean curd (tofu) as affected by soymilk concentration and type of coagulantInternational Journal of Food Science & Technology, 2005
- Functional Properties of Improved Glycinin and β-nglycinin FractionsJournal of Food Science, 2004
- Effects of combined high-pressure and heat treatment on the textural properties of soya gelsFood Chemistry, 2003
- Effects of high pressure on rheological properties of soy protein gelsFood Chemistry, 2003
- Soy protein pressure-induced gelsFood Hydrocolloids, 2002
- Chemical, physical and sensory characteristics of soymilk as affected by processing method, temperature and duration of storageFood Chemistry, 1997
- Improved staining of proteins in polyacrylamide gels including isoelectric focusing gels with clear background at nanogram sensitivity using Coomassie Brilliant Blue G‐250 and R‐250Electrophoresis, 1988
- VISCOMETRIC CHARACTERISTICS OF WHOLE SOYBEAN MILKJournal of Food Science, 1979
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970