The analysis of the causes of protein precipitate formation in the blanched soymilk

Food Chemistry

Volumn 218, Issue , 2017, Pages 341-347

  Wang, Yahui ^a   Xing, Jiyun ^a   Wang, Ruican ^a   Guo, Shuntang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Blanched soymilk; Inhibitory ability; Insoluble aggregation; Protein particles

Indexed keywords

BLANCHING; PRECIPITATES; PRECIPITATION (CHEMICAL); PROTEINS;

CONGLYCININ; IN COMPOSITIONS; INHIBITORY ABILITY; PROTEIN AGGREGATION; PROTEIN PARTICLES; SOY MILK; THERMAL AGGREGATION;

AGGLOMERATION;

BETA CONGLYCININ; PLANT MEDICINAL PRODUCT; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; BETA-CONGLYCININ PROTEIN, GLYCINE MAX; GLOBULIN; PLANT ANTIGEN; SEED STORAGE PROTEIN;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; DRUG STABILITY; FOOD PROCESSING; GRINDING; HEATING; NONHUMAN; PRECIPITATION; PROCESS TECHNOLOGY; PROTEIN AGGREGATION; PROTEIN ANALYSIS; PROTEIN DENATURATION; SOYBEAN; SOYBEAN MILK; THERMAL ANALYSIS; CHEMISTRY; FOOD HANDLING; HEAT;

ANTIGENS, PLANT; FOOD HANDLING; GLOBULINS; HOT TEMPERATURE; SEED STORAGE PROTEINS; SOY MILK; SOYBEAN PROTEINS; SOYBEANS;

EID: 84988378158     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.084     Document Type: Article

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