Formation and Properties of Recombined Soymilk and Cow’s Milk Gels: Effect of Glucono-δ-lactone-Reference-Cited by-同舟云学术

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Formation and Properties of Recombined Soymilk and Cow’s Milk Gels: Effect of Glucono-δ-lactone

Published:2018 Issue:7 Volume:67 Page:885-892
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Zhao Yue¹,Liu Qingguan¹,Zhang Shuang¹,Jiang Lianzhou¹,Liu Yang¹,Han Cuiping¹

Affiliation:

1. Food Science College, Northeast Agricultural University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/67/7/67_ess17245/_pdf

Reference39 articles.

1. 1) Chen, K.I.; Erh, M.H.; Su, N.W.; Liu, W.H.; Chou, C.C.; Cheng, K.C. Soyfoods and soybean products: from traditional use to modern applications. Appl. Microbiol. Biotechnol. 96, 9-22 (2012).

2. 2) Ono, T. The mechanism of soymilk and tofu formation from soybean, and the factors affecting the formation. Nippon Shokuhin Kagaku Kogaku Kaishi 55, 39-48 (2008).

3. 3) Goerke, M.; Eklund, M.; Sauer, N.; Rademacher, M.; Piepho, H.P.; Mosenthin, R. Standardized ileal digestibilities of crude protein, amino acids, and contents of antinutritional factors, mycotoxins, and isoflavones of European soybean meal imports fed to piglets. J. Anim. Sci. 90, 4883-4895 (2012).

4. 4) Li, Y.R.; Yun, T.T.; Liu, S.; Qi, W.T.; Zhao, L.Q.; Liu, J.R.; Li, A.K. Analysis of water-soluble bioactive compounds in commonly consumed soymilk in China. J. Food Compos. Anal. 46, 29-35 (2015).

5. 5) Liu, B.H.; Qin, L.Q.; Liu, A.P.; Uchiyama. S.; Ueno, T.; Wang, P.Y. Prevalence of the equol-producer phenotype and its relationship with dietary isoflavone and serum lipids in healthy Chinese adults. J. Epidemiol. 20, 377-384 (2010).

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