Kinetic study on soybean hydration during soaking and resulting softening kinetic during cooking-Reference-Cited by-同舟云学术

Kinetic study on soybean hydration during soaking and resulting softening kinetic during cooking

Published:2021-12-06 Issue:1 Volume:87 Page:266-279
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Di¹²³,Chen Guangjing⁴,Yang Bing¹²³^ORCID,Chen Xuhui¹²³,Song Jun⁵,Kong Xiangbing⁵,Kan Jianquan¹²³^ORCID

Affiliation:

1. College of Food Science Southwest University Beibei Chongqing P.R. China

2. Laboratory of Quality & Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture Chongqing P.R. China

3. Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing P.R. China

4. Food and Pharmaceutical Engineering Institute Guiyang University Guiyang Guizhou P.R. China

5. Shu xiang Douchi Food Research Institute limited company Chongqing P.R. China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15984

Reference51 articles.

1. Single-step enzyme processing of soybeans into intact oil bodies, protein bodies and hydrolyzed carbohydrates

2. Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds

3. Hydration kinetics of little millet and proso millet grains: effect of soaking temperature

4. Kinetic modeling and thermodynamic properties of soybean cultivar (BRS257) during hydration process

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