Changes of hexanal content in fermented soymilk: Induced by lactic acid bacterial fermentation and thermal treatment-Reference-Cited by-同舟云学术

Changes of hexanal content in fermented soymilk: Induced by lactic acid bacterial fermentation and thermal treatment

Published:2022-04-04 Issue:5 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Shi Xiaodi¹,Hao Zhengqi¹,Wang Ruican¹²,Chen Zhenjia¹³,Zuo Feng¹⁴,Wan Yanglin¹,Guo Shuntang¹^ORCID

Affiliation:

1. Beijing Key Laboratory of Plant Protein and Cereal Processing College of Food Science & Nutritional Engineering, China Agricultural University Beijing China

2. Department of Food Science University of Wisconsin‐Madison Madison Wisconsin USA

3. College of Food Science and Engineering Shanxi Agricultural University Taigu China

4. Heilongjiang Bayi Agricultural University Food Collegel Daqing China

Funder

National Natural Science Foundation of China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16555

Reference30 articles.

1. Reduction of Levels of Volatile Components Associated with the “Beany” Flavor in Soymilk by Lactobacilli and Streptococci

2. Soymilk Yogurt: Sensory Evaluation and Chemical Measurement

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

4. Gel properties of SPI modified by enzymatic cross-linking during frozen storage

5. Off-Flavor Precursors in Soy Protein Isolate and Novel Strategies for their Removal

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