Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering-Reference-Cited by-同舟云学术

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Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering

Published:2021-02 Issue: Volume:291 Page:110228
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Li Yu-ting,Chen Ming-shun,Deng Li-zhen,Liang Ya-zhen,Liu Yi-kun,Liu Wei,Chen Jun,Liu Cheng-mei

Funder

State Key Laboratory of Food Science and Technology

Nanchang University

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: time-dependent and steady-state shear;Augusto;J. Food Eng.,2012

2. Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks;Bernat;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2015

3. The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk;Bucci;J. Dairy Sci.,2018

4. Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum Arabic;Castel;Food Hydrocolloids,2017

5. Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments;Chen;Food Hydrocolloids,2019

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1. Review on effect of innovative technologies on shelf-life extension of non-dairy sources from plant matrices;Food Chemistry Advances;2024-12

2. Enhancing the technological, functional and storage quality of plant-based milk with supplementation of turmeric juice;Journal of Stored Products Research;2024-12

3. Effect of industry-scale microfluidizer system superfine-grinding on macromolecules of whole component pea and comparative effects on pea macromolecules;Journal of Food Engineering;2024-11

4. Improvement in Storage Stability and Physicochemical Properties of Whole-Grain Highland Barley Pulp Prepared by a Novel Industry-Scale Microfluidizer System in Comparison with Colloid Milling;Foods;2024-07-23

5. Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact;Critical Reviews in Food Science and Nutrition;2024-07-08

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