Effect of heat treatment on dispersion stability of soymilk and heat denaturation of soymilk protein

Food Science and Technology Research

Volumn 14, Issue 1, 2008, Pages 32-38

  Shimoyamada, Makoto ^a   Tsushima, Natsumi ^b   Tsuzuki, Kimiko ^c   Asao, Hiroaki ^c   Yamauchi, Ryo ^b  

^a MIYAGI UNIVERSITY   (Japan)

^b GIFU UNIVERSITY   (Japan)

^c Marusan ai Co Ltd   (Japan)

Author keywords

Heat denaturation; Heating; Precipitation; Soymilk

Indexed keywords

GLYCINE MAX;

EID: 61749104677     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.14.32     Document Type: Article

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