Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk

LWT

Volumn 42, Issue 7, 2009, Pages 1245-1252

  Malaki Nik, Amir ^a   Tosh, Susan M ^b   Woodrow, Lorna ^c   Poysa, Vaino ^c   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Heat treatment; Homogenization; Particle size distribution; Soy protein composition; Soymilk

Indexed keywords

LIGHT TRANSMISSION; PARTICLE SIZE; PROTEINS; SIZE DISTRIBUTION;

GLYCININ; HOMOGENIZATION; PARTICLES-SIZE DISTRIBUTIONS; PROCESSING CONDITION; PROTEIN COMPOSITION; PROTEIN SUBUNITS; SOLIDS CONTENT; SOY MILK; SOY PROTEIN; SOY PROTEIN COMPOSITION;

PARTICLE SIZE ANALYSIS;

GLYCINE MAX;

EID: 64649104023     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.03.001     Document Type: Article

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