Review: regulation on structure, rheological properties and aroma volatile compounds of fermented chickpea milk by enzymatic catalysis

Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk

(2021) Xue Zhang et al.   JOURNAL OF FOOD QUALITY

Effect of heat-treated tea water-insoluble protein nanoparticles on the characteristics of Pickering emulsions

(2021) Zhongyang Ren et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quantitative analysis of nutrient metabolite compositions of retail cow’s milk and milk alternatives in Thailand using GC-MS

(2020) Narumol Jariyasopit et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Comparative study between cold and hot water extracted polysaccharides from Plantago ovata seed husk by using rheological methods

(2019) Peiyuan Zhou et al.   FOOD HYDROCOLLOIDS

A systematical rheological study of polysaccharide from Sophora alopecuroides L. seeds

(2018) Yan Wu et al.   CARBOHYDRATE POLYMERS

Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented

(2018) Shi Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours

(2018) Minwei Xu et al.   FOOD CHEMISTRY

Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

(2017) JianCai Zhu et al.   FOOD CHEMISTRY

Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China

(2017) Hansong Yu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Rheological properties of a polysaccharide from floral mushrooms cultivated in Huangshan Mountain

(2016) Jin-Long Xu et al.   CARBOHYDRATE POLYMERS

Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins

(2016) Kun Wang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Plant-based milk alternatives an emerging segment of functional beverages: a review

(2016) Swati Sethi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

(2015) Outi Elina Mäkinen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC–MS combined with chemometrics

(2015) Shaoqing Cui et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Clotting of Mammalian Fibrinogens by Papain: A Re-examination

(2014) Russell F. Doolittle   BIOCHEMISTRY

Production and purification of antioxidant peptides from a mungbean meal hydrolysate by Virgibacillus sp. SK37 proteinase

(2013) Nawaporn Lapsongphon et al.   FOOD CHEMISTRY

Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone

(2013) A. Grygorczyk et al.   FOOD CHEMISTRY

Ultra high pressure homogenized soy flour for tofu making

(2013) Hsiao-Hui Liu et al.   FOOD HYDROCOLLOIDS

Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix

(2013) A. Grygorczyk et al.   FOOD HYDROCOLLOIDS

Effect of exopolysaccharides from lactic acid bacteria on the texture and microstructure of buffalo yoghurt

(2013) Tongxiang Yang et al.   INTERNATIONAL DAIRY JOURNAL

Processing Influences on Composition and Quality Attributes of Soymilk and its Powder

(2012) S. K. Giri et al.   Food Engineering Reviews

Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

(2011) Guanli Zhao et al.   FOOD CHEMISTRY

Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu

(2011) Sladjana P. Stanojevic et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

(2011) Lin Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A RasMol study of the Mechanism of Inhibition of Cysteine Endopeptidase Enzyme Papain

(2009) Karthikeyan Subramani   Current Proteomics

Effect of prebiotics on viability and growth characteristics of probiotics in soymilk

(2009) Siok-Koon Yeo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Addition of gelatin enhanced gelation of corn–milk yogurt

(2007) Piyawan Supavititpatana et al.   FOOD CHEMISTRY