High‐pressure homogenisation—Lactobacillus induced changes in the properties and structure of soymilk protein gels-Reference-Cited by-同舟云学术

High‐pressure homogenisation—Lactobacillus induced changes in the properties and structure of soymilk protein gels

Published:2022-09 Issue:10 Volume:57 Page:6852-6866
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Sun Bingyu¹,Li Zhimin¹^ORCID,Huang Yuyang¹,Liu Linlin¹,Gu XueLian¹,Gao Yuan¹^ORCID,Zhu Xiuqing¹,Zhu Ying¹^ORCID,Xia Xiaoyu¹²

Affiliation:

1. Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, College of Food Engineering Harbin University of Commerce Harbin 150028 China

2. Heilongjiang Academy of Agricultural Sciences Soybean Research Institute Harbin 150086 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16041

Reference66 articles.

1. Preparation, characterization, nanostructures and bio functional analysis of sonicated protein co-precipitates from brewers’ spent grain and soybean flour

2. Effects of high pressure homogenization on the structural and emulsifying properties of a vegetable protein: Cyperus esculentus L.

3. Production of isoflavones‐enriched soy yoghurt through soymilk fermentation using probiotic bacteria;Asmaa E.S.;Egyptian Pharmaceutical Journal,2021

4. Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel

5. Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality

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