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

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

(2011) Yan-Chun Lv et al.   JOURNAL OF FOOD SCIENCE

Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk

(2011) Fábio H. Poliseli-Scopel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

UV-C treatment of soymilk in coiled tube UV reactors for inactivation of Escherichia coli W1485 and Bacillus cereus endospores

(2011) Srinivasarao Bandla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food Preservation by Pulsed Electric Fields: An Engineering Perspective

(2011) M. Morales-de la Peña et al.   Food Engineering Reviews

Rheological and Ultrastructural Properties and Particle Size Distribution of Soymilk as Affected by Processing Methods

(2010) Litha Sivanandan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

(2010) Pattavara Pathomrungsiyounggul et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria

(2010) C. R. Rekha et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

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

(2010) Zhi-Sheng Liu et al.   JOURNAL OF FOOD SCIENCE

Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice–soymilk beverage in chilled storage

(2010) M. Morales-de la Peña et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications

(2010) Daniela Bermúdez-Aguirre et al.   Food Engineering Reviews

Pressure and temperature combination for inactivation of soymilk trypsin inhibitors

(2009) José A. Guerrero-Beltrán et al.   FOOD CHEMISTRY

Physicochemical characteristics and production of whole soymilk from Monascus fermented soybeans

(2009) Jee-Yeon Lim et al.   FOOD CHEMISTRY

Impact of high-pressure processing on microbial shelf-life and protein stability of refrigerated soymilk

(2009) K. Smith et al.   FOOD MICROBIOLOGY

Isoflavone profiles of soymilk as affected by high-pressure treatments of soymilk and soybeans

(2008) Stephanie Jung et al.   FOOD CHEMISTRY

Inactivation of soybean lipoxygenase in soymilk by pulsed electric fields

(2008) Ying-Qiu Li et al.   FOOD CHEMISTRY

Elimination of Trypsin Inhibitor Activity and Beany Flavor in Soy Milk by Consecutive Blanching and Ultrahigh-Temperature (UHT) Processing

(2008) Shaohong Yuan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2008) L. Sivanandan et al.   JOURNAL OF FOOD SCIENCE

Physicochemical characterization of soymilk after step-wise centrifugation

(2007) Amir Malaki Nik et al.   FOOD RESEARCH INTERNATIONAL

Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration

(2007) Nakarin Jinapong et al.   JOURNAL OF FOOD ENGINEERING