Effect of continuous flow high-pressure throttling on rheological and ultrastructural properties of soymilk

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Sivanandan, L ^a   Toledo, R T ^a   Singh, R K ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

High pressure throttling; Particle size distribution; Rheological properties; Soymilk; Ultrastructural properties

Indexed keywords

FAT; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; FLOW KINETICS; FOOD HANDLING; METHODOLOGY; PARTICLE SIZE; PRESSURE; SOYBEAN MILK; STANDARD; TEMPERATURE; ULTRASTRUCTURE; VISCOSITY;

FATS; FOOD HANDLING; PARTICLE SIZE; PRESSURE; RHEOLOGY; SOY MILK; SOYBEAN PROTEINS; TEMPERATURE; VISCOSITY;

GLYCINE MAX;

EID: 48749097576     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00803.x     Document Type: Article

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