Heat Effects on Soymilk, Indices of Protein Quality in Dried Soymilks-Reference-Cited by-同舟云学术

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Heat Effects on Soymilk, Indices of Protein Quality in Dried Soymilks

Published:1964-11 Issue:6 Volume:12 Page:524-528
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Van Buren J. P.,Steinkraus K. H.,Hackler L. R.,El Rawi I.,Hand D. B.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf60136a011

Cited by 35 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. Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk;Innovative Food Science & Emerging Technologies;2016-06

2. Processing Influences on Composition and Quality Attributes of Soymilk and its Powder;Food Engineering Reviews;2012-05-05

3. Protease inhibitor activities and isoflavone content in commercial soymilks and soy-based infant formulas sold in Ottawa, Canada;Journal of Food Composition and Analysis;2012-03

4. Pressure and temperature combination for inactivation of soymilk trypsin inhibitors;Food Chemistry;2009-10

5. Protein Quality, Antigenicity, and Antioxidant Activity of Soy-Based Foodstuffs;Journal of Agricultural and Food Chemistry;2008-07-12

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