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There are 10487 results for: content related to: Effect of Enzymatic Protein Deamidation on Protein Solubility and Flavor Binding Properties of Soymilk

  1. 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

  2. Effect of Components Extracted from Okara on the Physicochemical Properties of Soymilk and Tofu Texture

    Journal of Food Science

    Volume 72, Issue 2, March 2007, Pages: C108–C113, Kyoko Toda, Kyoko Chiba and Tomotada Ono

    Article first published online : 5 FEB 2007, DOI: 10.1111/j.1750-3841.2006.00248.x

  3. 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

  4. Conjugated Linoleic Acid Conversion by Six Lactobacillus plantarum Strains Cultured in MRS Broth Supplemented with Sunflower Oil and Soymilk

    Journal of Food Science

    Volume 77, Issue 6, June 2012, Pages: M330–M336, Haiping Li, Yong Liu, Yan bao, Xiaoming Liu and Heping Zhang

    Article first published online : 16 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02723.x

  5. Effect of Continuous Flow High-Pressure Throttling on Rheological and Ultrastructural Properties of Soymilk

    Journal of Food Science

    Volume 73, Issue 6, August 2008, Pages: E288–E296, L. Sivanandan, R.T. Toledo and R.K. Singh

    Article first published online : 5 JUN 2008, DOI: 10.1111/j.1750-3841.2008.00803.x

  6. 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

  7. 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

  8. Changes of Soybean Quality during Storage As Related to Soymilk and Tofu Making

    Journal of Food Science

    Volume 73, Issue 3, April 2008, Pages: S134–S144, F. Kong, S.K.C. Chang, Z. Liu and L.A. Wilson

    Article first published online : 5 FEB 2008, DOI: 10.1111/j.1750-3841.2007.00652.x

  9. 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

  10. 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

    Article first published online : 8 MAR 2010, DOI: 10.1111/j.1750-3841.2010.01538.x

  11. 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

  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. Effects of Riboflavin Photosensitization on the Changes of Isoflavones in Soymilk

    Journal of Food Science

    Volume 73, Issue 7, September 2008, Pages: C551–C555, S.W. Lee, P.-S. Chang and J.H. Lee

    Article first published online : 18 AUG 2008, DOI: 10.1111/j.1750-3841.2008.00881.x

  14. Effect of Ohmic Heating of Soymilk on Urease Inactivation and Kinetic Analysis in Holding Time

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: E307–E315, Fa-De Li, Chen Chen, Jie Ren, Ranran Wang and Peng Wu

    Article first published online : 20 JAN 2015, DOI: 10.1111/1750-3841.12738

  15. Statistical and Kinetic Studies of the Changes in Soybean Quality during Storage as Related to Soymilk and Tofu Making

    Journal of Food Science

    Volume 74, Issue 2, March 2009, Pages: S81–S89, F. Kong and Sam K.C. Chang

    Article first published online : 4 FEB 2009, DOI: 10.1111/j.1750-3841.2009.01058.x

  16. Conversion of Isoflavone Glucosides to Aglycones in Soymilk by Fermentation with Lactic Acid Bacteria

    Journal of Food Science

    Volume 72, Issue 2, March 2007, Pages: M39–M44, Jiyeon Chun, Gyoung Min Kim, Kang Wook Lee, In Duck Choi, Gun-Hee Kwon, Jae-Young Park, Seon-Ju Jeong, Jeong-Sang Kim and Jeong Hwan Kim

    Article first published online : 12 MAR 2007, DOI: 10.1111/j.1750-3841.2007.00276.x

  17. GC-MS Determined Distribution of Urinary Equol Producers as Affected by Age, Gender, and Repeated Ingestions of Soymilk

    Journal of Food Science

    Volume 75, Issue 9, November/December 2010, Pages: H306–H310, Ting-Fu Ko, Hui-Su Tsai, Shu-Mei Lin, Chi-Dong Liu, Show-Phon Learn and Robin Y.Y. Chiou

    Article first published online : 3 NOV 2010, DOI: 10.1111/j.1750-3841.2010.01860.x

  18. 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

    Article first published online : 1 JUL 2007, DOI: 10.1111/j.1365-2621.1995.tb01377.x

  19. Enhancing the Biotransformation of Isoflavones in Soymilk Supplemented with Lactose Using Probiotic Bacteria during Extended Fermentation

    Journal of Food Science

    Volume 75, Issue 3, April 2010, Pages: M140–M149, W.K. Ding and N.P. Shah

    Article first published online : 9 FEB 2010, DOI: 10.1111/j.1750-3841.2010.01526.x

  20. Influence of Blanching and Grinding Process with Hot Water on Beany and Non-Beany Flavor in Soymilk

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: S20–S25, Yan-Chun Lv, Huan-Lu Song, Xin Li, Liang Wu and Shun-Tang Guo

    Article first published online : 13 JAN 2011, DOI: 10.1111/j.1750-3841.2010.01947.x