Effect of ultrasound assisted extraction upon the protein content and rheological properties of the resultant soymilk

Advance Journal of Food Science and Technology

Volumn 3, Issue 4, 2011, Pages 245-249

  Fahmi, Ronak ^a   Khodaiyan, Faramarz ^b   Pourahmad, Rezvan ^a   Emam Djomeh, Zahra ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Protein; Rheological properties; Soymilk; Total solid; Ultrasound treatment; Viscosity

Indexed keywords

CLEANING BATH; CONSISTENCY COEFFICIENT; FLOW BEHAVIOURS; NEWTONIANS; PLANT TISSUES; POWER LAW EQUATION; PROTEIN CONTENTS; RHEOLOGICAL PROPERTIES; RHEOLOGICAL PROPERTY; SOY MILK; TOTAL SOLIDS; TREATMENT TEMPERATURE; ULTRASOUND TREATMENT; ULTRASOUND TREATMENTS; ULTRASOUND-ASSISTED EXTRACTION;

PROTEINS; RHEOLOGY; TISSUE; VISCOSITY;

ULTRASONICS;

GLYCINE MAX;

EID: 80955133293     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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