Effects of Pre-heating on Freeze-thaw Fractionation of Soymilk
Author:
Affiliation:
1. Food Research Institute, Toyama Prefectural Agricultural, Forestry and Fisheries Research Center
2. School of Food and Nutritional Sciences, University of Shizuoka
3. Faculty of Life and Environmental Sciences, University of Tsukuba
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/23/5/23_765/_pdf
Reference20 articles.
1. Bligh, E. G. and Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 37, 911-917.
2. Guo, S. T., Ono, T., and Mikami, M. (1997). Interaction between protein and lipid in soybean milk at elevated temperature. J. Agric. Food Chem., 45, 4601-4605.
3. Hashizume, K., Kakiuchi, K., Koyama, E., and Watanabe, T. (1971). Denaturation of soybean protein by freezing Part I. Agric. Biol. Chem., 35, 449-459.
4. Hashizume, K. (1979). Studies on production of new textured protein by freeze denaturation of soybean protein. Nippon Shokuhin Kogyo Gakkaishi, 26, 450-459 (in Japanese).
5. Hermansson, A. M. (1986). Soy protein gelation. J. Am. Oil Chem. Soc., 63, 658-666.
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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. Efficient production of freeze-thaw fractionated soymilk by thawing at high temperatures;Food Science and Technology Research;2023
3. Current Status of Soymilk Processing and Structural Elucidation of Soymilk Components;Nippon Shokuhin Kagaku Kogaku Kaishi;2020-02-15
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