Influence of Acidity Regulators on the Stability of a Soymilk Colloidal Dispersion System
Author:
Affiliation:
1. Taishi Food Inc.
2. Graduate School of Agricultural Science, Tohoku University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/18/4/18_17491/_pdf
Reference34 articles.
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2. 2) Y. Chen, S. Yamaguchi, T. Ono; The mechanism of the chemical composition changes of yuba prepared by a laboratory processing method. J. Agric. Food Chem., 57, 3831-3836 (2009).
3. 3) A. H. C. Huang; Oil bodies and oleosins in seeds. Annu. Rev. Plant Physiol. Plant Mol. Biol., 43, 177-200 (1992).
4. 4) J. T. C. Tzen, A. H. C. Huang; Surface structure and properties of plant seed oil bodies. J. Cell Biol., 117, 327-335 (1992).
5. 5) S. T. Guo, T. Ono, M. Mikami; Interaction between protein and lipid in soybean milk at elevated temperature. J. Agric. Food Chem., 45, 4601-4605 (1997).
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