Related references
Note: Only part of the references are listed.Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains
Xin Rui et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch
Yong-Shuai Ma et al.
FOOD CHEMISTRY (2019)
Microbial transglutaminase-mediated polymerization in the presence of lactic acid bacteria affects antigenicity of soy protein component present in bio-tofu
Guangliang Xing et al.
JOURNAL OF FUNCTIONAL FOODS (2019)
Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin/soy protein isolate-based emulsion-filled gels
Liping Feng et al.
FOOD HYDROCOLLOIDS (2019)
Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel
Ikram Ullah et al.
FOOD HYDROCOLLOIDS (2019)
Production of proteinaceous antifungal substances from Lactobacillus plantarum ALAC-4 isolated from Inner Mongolian traditional fermented dairy food
Zhongjun Chen et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)
Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species
Ragibe Karacali et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)
Mathematical model of Ca2+ concentration, pH, pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin
Wanyou Han et al.
FOOD HYDROCOLLOIDS (2017)
Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by&IT in Vitro&IT Gastrointestinal Digestion
Guangliang Xing et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Chemical Composition, Antioxidant, Antimicrobial and Cytotoxic Activities of Essential Oil from Premna microphylla Turczaninow
Han-Yu Zhang et al.
MOLECULES (2017)
Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure
Tao Huang et al.
CARBOHYDRATE POLYMERS (2017)
Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert
Fatemeh Aboulfazli et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2016)
Protective effect of wild raspberry (Rubus hirsutus Thunb.) extract against acrylamide-induced oxidative damage is potentiated after simulated gastrointestinal digestion
Wei Chen et al.
FOOD CHEMISTRY (2016)
NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean
Teng Li et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2016)
A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-δ-lactone and microbial transglutaminase
Xin Rui et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Fu brick tea extract supplementation enhanced probiotic viability and antioxidant activity of tofu under simulated gastrointestinal digestion condition
Jinpeng Wang et al.
RSC ADVANCES (2016)
NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean
Teng Li et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2016)
Antioxidant and antibacterial properties of the leaves and stems of Premna microphylla
Xu Feng et al.
Journal of Medicinal Plants Research (2016)
Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants
Meng Li et al.
FOOD CHEMISTRY (2015)
Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure
Jun-Jie Hou et al.
FOOD HYDROCOLLOIDS (2015)
Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6
Han Wu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Auena sativa L.)
Yu Xiao et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects - A review
Fereidoon Shahidi et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Determination of total phenolic and flavonoid content, antimicrobial and antioxidant activity of a root extract of Arisaema jacquemontii Blume
Shoib A. Baba et al.
JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE (2015)
Enhancement of phenolic acid content and antioxidant activity of rice bran fermented with Rhizopus oligosporus and Monascus purpureus
Dang Lelamurni Abd Razak et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2015)
Extraction of pectin from Premna microphylla turcz leaves and its physicochemical properties
Jun Chen et al.
CARBOHYDRATE POLYMERS (2014)
Effect of fermentation on the antioxidant activity in plant-based foods
Sun Jin Hur et al.
FOOD CHEMISTRY (2014)
Water Distribution in Tofu and Application of T2 Relaxation Measurements in Determination of Tofu's Water-Holding Capacity
Teng Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic
Colin Hill et al.
NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2014)
Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18
Yu Xiao et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems
Geertrui M. Bosmans et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Influence of Blanching and Grinding Process with Hot Water on Beany and Non-Beany Flavor in Soymilk
Yan-Chun Lv et al.
JOURNAL OF FOOD SCIENCE (2011)
Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar
Yung-Ho Chang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage
Lifen Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Antioxidant properties of solid-state fermented adlay and rice by Phellinus linteus
Chih-Hung Liang et al.
FOOD CHEMISTRY (2009)
Rheological behaviour of low-methoxyl pectin gels over an extended frequency window
Jiabril Gigli et al.
FOOD HYDROCOLLOIDS (2009)
Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product
N. S. Cruz et al.
FOOD HYDROCOLLOIDS (2009)
Rheological properties and sensory characteristics of set-type soy yogurt
Osaana N. Donkor et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Water mobility in acidified milk drinks studied by low-field 1H NMR
Tina Salomonsen et al.
INTERNATIONAL DAIRY JOURNAL (2007)
Effect of heat treatment on the lipid peroxide content and Aokusami (beany flavor) of soymilk
H Endo et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2004)
Mango soy fortified set yoghurt: effect of stabilizer addition on physicochemical, sensory and textural properties
P Kumar et al.
FOOD CHEMISTRY (2004)
Textural characterization of soy-based yogurt by the vane method
IV Kovalenko et al.
JOURNAL OF TEXTURE STUDIES (2002)
Interaction of pectin and casein micelles
A Maroziene et al.
FOOD HYDROCOLLOIDS (2000)
Share Paper
