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There are 1186 results for: content related to: Effect of Components Extracted from Okara on the Physicochemical Properties of Soymilk and Tofu Texture

  1. 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

    Article first published online : 5 NOV 2010, DOI: 10.1111/j.1365-2621.2010.02399.x

  2. 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

    Article first published online : 13 NOV 2006, DOI: 10.1111/j.1750-3841.2006.00198.x

  3. 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

    Article first published online : 27 APR 2004, DOI: 10.1111/j.1365-2621.2004.00814.x

  4. Feasibility of Using Dialysis for Determining Calcium Ion Concentration and pH in Calcium-Fortified Soymilk at High Temperature

    Journal of Food Science

    Volume 77, Issue 1, January 2012, Pages: E10–E16, P. Pathomrungsiyounggul, A.S. Grandison and M. Lewis

    Article first published online : 1 NOV 2011, DOI: 10.1111/j.1750-3841.2011.02436.x

  5. Effects of Calcium Chloride and Sodium Hexametaphosphate on Certain Chemical and Physical Properties of Soymilk

    Journal of Food Science

    Volume 72, Issue 8, October 2007, Pages: E428–E434, P. Pathomrungsiyounggul, A.S. Grandison and M.J. Lewis

    Article first published online : 10 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00504.x

  6. SOYMILK VISCOSITY AS INFLUENCED BY HEATING METHODS AND SOYBEAN VARIETIES

    Journal of Food Processing and Preservation

    Volume 31, Issue 3, June 2007, Pages: 320–333, ZHI-SHENG LIU and SAM K.C. CHANG

    Article first published online : 8 MAY 2007, DOI: 10.1111/j.1745-4549.2007.00128.x

  7. Culture-Specific Variation in the Flavor Profile of Soymilks

    Journal of Food Science

    Volume 71, Issue 8, October 2006, Pages: S567–S572, R.S.J. Keast and J.J. Lau

    Article first published online : 10 OCT 2006, DOI: 10.1111/j.1750-3841.2006.00146.x

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

    Journal of Texture Studies

    Ying-Chia Huang and Meng-I Kuo

    Article first published online : 17 JUN 2015, DOI: 10.1111/jtxs.12133

  9. 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

    Article first published online : 6 MAY 2010, DOI: 10.1111/j.1365-2672.2010.04745.x

  10. 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

    Article first published online : 23 OCT 2012, DOI: 10.1111/jfpp.12037

  11. 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

    Article first published online : 16 JUN 2007, DOI: 10.1111/j.1365-2621.2006.01393.x

  12. 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

    Article first published online : 17 APR 2012, DOI: 10.1111/j.1745-4549.2012.00696.x

  13. OPTIMAL COAGULANT CONCENTRATION, SOYMILK AND TOFU QUALITY AS AFFECTED BY A SHORT-TERM MODEL STORAGE OF PROTO SOYBEANS

    Journal of Food Processing and Preservation

    Volume 32, Issue 1, February 2008, Pages: 39–59, ZHI-SHENG LIU and SAM K. C. CHANG

    Article first published online : 3 FEB 2008, DOI: 10.1111/j.1745-4549.2007.00163.x

  14. CHANGES IN SOYMILK QUALITY AS A FUNCTION OF COMPOSITION AND STORAGE

    Journal of Food Quality

    Volume 30, Issue 5, October 2007, Pages: 731–744, ALLAOUA ACHOURI, JOYCE IRENE BOYE and YOUNESS ZAMANI

    Article first published online : 21 NOV 2007, DOI: 10.1111/j.1745-4557.2007.00153.x

  15. Selected Odor Compounds in Cooked Soymilk as Affected by Soybean Materials and Direct Steam Injection

    Journal of Food Science

    Volume 72, Issue 7, September 2007, Pages: S481–S486, S.H. Yuan and S.K.C. Chang

    Article first published online : 14 AUG 2007, DOI: 10.1111/j.1750-3841.2007.00461.x

  16. Comparative Effects of Ohmic, Induction Cooker, and Electric Stove Heating on Soymilk Trypsin Inhibitor Inactivation

    Journal of Food Science

    Volume 80, Issue 3, March 2015, Pages: C495–C503, Lu Lu, Luping Zhao, Caimeng Zhang, Xiangzhen Kong, Yufei Hua and Yeming Chen

    Article first published online : 10 FEB 2015, DOI: 10.1111/1750-3841.12773

  17. You have full text access to this Open Access content
    Lactobacillus casei Shirota enhances the preventive efficacy of soymilk in chemically induced breast cancer

    Cancer Science

    Volume 104, Issue 11, November 2013, Pages: 1508–1514, Chiaki Kaga, Akimitsu Takagi, Mitsuyoshi Kano, Shoichi Kado, Ikuo Kato, Masashi Sakai, Kouji Miyazaki, Masanobu Nanno, Fumiyasu Ishikawa, Yasuo Ohashi and Masakazu Toi

    Article first published online : 20 OCT 2013, DOI: 10.1111/cas.12268

  18. Changes of mutagenicity and antimutagenicity of the lactic fermented soymilk after exposure to acid, bile salt and heating

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 11, 30 August 2008, Pages: 1900–1904, Meng-Li Hsieh, Pei-Ren Lo, Roch-Chui Yu and Cheng-Chun Chou

    Article first published online : 9 JUL 2008, DOI: 10.1002/jsfa.3292

  19. 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

    Article first published online : 15 JUL 2014, DOI: 10.1002/jsfa.6780

  20. Chemical Characteristics of Low-Fat Soymilk Prepared by Low-Speed Centrifugal Fractionation of the Raw Soymilk

    Journal of Food Science

    Volume 75, Issue 5, June/July 2010, Pages: C420–C427, Zhi-Sheng Liu and Sam K. C. Chang

    Article first published online : 7 JUL 2010, DOI: 10.1111/j.1750-3841.2010.01651.x