Viscosity of evaporated soymilk prepared in the laboratory using normal and 11S ‐lacking soybean seeds
Author:
Affiliation:
1. Laboratory of Food Engineering, School of Food and Nutritional Sciences University of Shizuoka Shizuoka Japan
2. Food Technology Section Industrial Research Institute of Shizuoka Prefecture Shizuoka Japan
3. Marusan‐ai Co. Ltd Okazaki Japan
Funder
Japan Society for the Promotion of Science London
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12288
Reference31 articles.
1. Food Use of Whole Soybeans
2. Processing Influences on Composition and Quality Attributes of Soymilk and its Powder
3. Soybean Proteins
4. Effect of reverse micelle on physicochemical properties of soybean 7S globulins
5. Crystal structure of soybean 11S globulin: Glycinin A3B4 homohexamer
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of pH and salt concentration on freeze–thaw fractionation of soymilk protein;Journal of the Science of Food and Agriculture;2024-02
2. Investigating thermal denaturation kinetics of 7S and 11S proteins and lipoxygenase in soymilk through ohmic heating;Journal of Food Process Engineering;2023-11-16
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