Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product

Food Hydrocolloids

Volumn 23, Issue 2, 2009, Pages 490-496

  Cruz, N S ^a   Capellas, M ^a   Jaramillo, D P ^a   Trujillo, A J ^a   Guamis, B ^a   Ferragut, V ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Coagulation; Gel firmness; Soymilk; Ultra high pressure homogenization (UHPH); Water retention

Indexed keywords

COLD STORAGE; GELATION; HIGH PRESSURE EFFECTS;

COAGULATION PROPERTIES; FERMENTATION PROCESS; GEL FIRMNESS; INLET TEMPERATURE; MANUFACTURING IS; SOY MILK; SOY YOGURT; ULTRA HIGH-PRESSURE HOMOGENIZATION; ULTRA-HIGH-PRESSURE HOMOGENIZATION; WATER RETENTION;

COAGULATION;

GLYCINE MAX;

EID: 51049083548     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.03.010     Document Type: Article

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