PROTEIN DISPERSIBILITY OF SPRAY‐DRIED WHOLE SOYBEAN MILK BASE: EFFECT OF PROCESSING VARIABLES

Journal of Food Science

Volumn 42, Issue 4, 1977, Pages 985-988

  AMINLARI, M ^a   FERRIER, L K ^a   NELSON, A I ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987263278     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1977.tb12651.x     Document Type: Article

References (26)

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3. Fundamentals of low‐temperature food preservation
4. Effect of physical and chemical factors on the redispersibility of dried soy milk proteins
5. Mechanism of protein insolubilization during drying of soy milk; roles of disulfide and hydrophobic bonds
6. Soluble casein by adsorption of ammonia
7. Effect of heat treatment on nutritive value of soy milk fed to weanling rats
8. Amino acid composition of heat‐processed soy milk and its correlation with nutritive value
9. Spray drying
10. Effect of processing and storage on lipid decomposition of soy products
11. New process for low‐cost, high protein beverage base
12. A new soy lipid‐protein concentrate for beverages
13. Illinois process for preparation of soy milk
14. Soybeans: Chemistry and Technology
15. Indices of protein quality in dried soy milk
16. Studies on the cold insoluble fraction of water extractable soybean proteins. 1. Polymerization of the 11S components through reactions of sulfhydryl groups to form disulfide bonds