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There are 8647 results for: content related to: Effect of Components Extracted from Okara on the Physicochemical Properties of Soymilk and Tofu Texture

  1. Review: Effect of thermal processing on soymilk

    International Journal of Food Science & Technology

    Volume 30, Issue 3, June 1995, Pages: 263–295, KIN-CHOR KWOK and KESHAVAN NIRANJAN

    Version of Record online : 1 JUL 2007, DOI: 10.1111/j.1365-2621.1995.tb01377.x

  2. Effect of Soybean Varieties and Processing Methods on Nutritional and Sensory Properties of Soymilk

    Journal of Food Processing and Preservation

    Nezif Abachebsa Abagoshu, Ali Mohammed Ibrahim, Tilahun Abera Teka and Techale Birhan Mekonnen

    Version of Record online : 28 JUN 2016, DOI: 10.1111/jfpp.13014

  3. The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-lactone or Calcium Sulfate

    Journal of Food Science

    Volume 70, Issue 4, May 2005, Pages: C258–C262, Shun-Tang Guo and Tomotada Ono

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb07170.x

  4. Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-Cysteine

    Journal of Food Science

    Volume 68, Issue 2, March 2003, Pages: 623–631, D. Tsangalis, J.F. Ashton, A.E.J. Mcgill and N.P. Shah

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb05721.x

  5. Metabolism of oligosaccharides and aldehydes and production of organic acids in soymilk by probiotic bifidobacteria

    International Journal of Food Science & Technology

    Volume 39, Issue 5, May 2004, Pages: 541–554, Dimitri Tsangalis and Nagendra P. Shah

    Version of Record online : 27 APR 2004, DOI: 10.1111/j.1365-2621.2004.00814.x

  6. Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of Soymilk

    Journal of Food Science

    Volume 69, Issue 9, December 2004, Pages: C733–C738, R. Huang, E. Choe and D.B. Min

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb09925.x

  7. Enhanced Growth of Lactobacilli in Soymilk upon Immobilization on Agrowastes

    Journal of Food Science

    Volume 75, Issue 3, April 2010, Pages: M155–M164, Sue-Siang Teh, Rosma Ahmad, Wan-Nadiah Wan-Abdullah and Min-Tze Liong

    Version of Record online : 8 MAR 2010, DOI: 10.1111/j.1750-3841.2010.01538.x

  8. Rheological Characteristics and Gelation of Tofu Made from Ultra-High-Pressure Homogenized Soymilk

    Journal of Texture Studies

    Volume 46, Issue 5, October 2015, Pages: 335–344, Ying-Chia Huang and Meng-I Kuo

    Version of Record online : 17 JUN 2015, DOI: 10.1111/jtxs.12133

  9. Incorporation of Soymilk Lipid into Soy Protein Coagulum by the Addition of Calcium Chloride

    Journal of Food Science

    Volume 67, Issue 9, November 2002, Pages: 3215–3219, S.T. Guo, C. Tsukamoto, K. Takahasi, K. Yagasaki, Q.X. Nan and T. Ono

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb09568.x

  10. Change in texture improvement of low-fat tofu by means of low-fat soymilk protein denaturation

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 5, 30 March 2015, Pages: 1000–1007, Woo-kyoung Shin, Wallace H Yokoyama, Wook Kim, Louise Wicker and Yookyung Kim

    Version of Record online : 15 JUL 2014, DOI: 10.1002/jsfa.6780

  11. You have full text access to this OnlineOpen article
    Protecting soymilk flavor and nutrients from photodegradation

    Food Science & Nutrition

    Volume 3, Issue 4, July 2015, Pages: 319–330, Laurie M. Bianchi, Susan E. Duncan, Janet B. Webster, Daryan S. Johnson, Hao-Hsun Chang, Joseph E. Marcy and Sean F. O'Keefe

    Version of Record online : 18 MAR 2015, DOI: 10.1002/fsn3.222

  12. Heat Inactivation of Trypsin Inhibitors in Soymilk at Ultra-High Temperatures

    Journal of Food Science

    Volume 58, Issue 4, July 1993, Pages: 859–862, K.C. KWOK, W.H. QIN and J.C. TSANG

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1993.tb09377.x

  13. Effect of Soybean Varieties and Growing Locations on the Flavor of Soymilk

    Journal of Food Science

    Volume 70, Issue 1, January 2005, Pages: C1–C11, S. Min, Y. Yu, S. Yoo and S. St. Martin

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb09009.x

  14. Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk

    International Journal of Food Science & Technology

    Volume 45, Issue 11, November 2010, Pages: 2234–2240, Pattavara Pathomrungsiyounggul, Alistair S. Grandison and Michael J. Lewis

    Version of Record online : 5 NOV 2010, DOI: 10.1111/j.1365-2621.2010.02399.x

  15. You have free access to this content
    Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast

    Journal of Applied Microbiology

    Volume 109, Issue 4, October 2010, Pages: 1198–1208, C.R. Rekha and G. Vijayalakshmi

    Version of Record online : 6 MAY 2010, DOI: 10.1111/j.1365-2672.2010.04745.x

  16. Characterization of Soymilk Prepared by Milling and Pressing at High Temperature

    Journal of Food Processing and Preservation

    Volume 38, Issue 3, June 2014, Pages: 830–836, Makoto Shimoyamada, Shingo Mogami, Kimiko Tsuzuki and Yoshitaka Honda

    Version of Record online : 23 OCT 2012, DOI: 10.1111/jfpp.12037

  17. Soybean variety and storage effects on soymilk flavour and quality

    International Journal of Food Science & Technology

    Volume 43, Issue 1, January 2008, Pages: 82–90, Allaoua Achouri, Joyce Irene Boye and Youness Zamani

    Version of Record online : 16 JUN 2007, DOI: 10.1111/j.1365-2621.2006.01393.x

  18. Effect of Soybean-to-Water Ratio and pH on Pressurized Soymilk Properties

    Journal of Food Science

    Volume 71, Issue 9, November/December 2006, Pages: E384–E391, Ramamoorthi Lakshmanan, Marie De Lamballerie and Stephanie Jung

    Version of Record online : 13 NOV 2006, DOI: 10.1111/j.1750-3841.2006.00198.x

  19. NUTRITIONAL PROFILE AND PHYSICOCHEMICAL PROPERTIES OF COMMERCIAL SOYMILK

    Journal of Food Processing and Preservation

    Volume 37, Issue 5, October 2013, Pages: 651–661, ZHI-SHENG LIU and SAM K. C. CHANG

    Version of Record online : 17 APR 2012, DOI: 10.1111/j.1745-4549.2012.00696.x

  20. Determining the Most Influential Sensory Attributes of Nuttiness in Soymilk: A Trial with Korean Consumers using Model Soymilk Systems

    Journal of Sensory Studies

    Volume 30, Issue 5, October 2015, Pages: 425–437, So-Hee Hwang and Jae-Hee Hong

    Version of Record online : 9 OCT 2015, DOI: 10.1111/joss.12176