4.4 Article

Changes of hexanal content in fermented soymilk: Induced by lactic acid bacterial fermentation and thermal treatment

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Gel properties of SPI modified by enzymatic cross-linking during frozen storage

Zhenjia Chen et al.

FOOD HYDROCOLLOIDS (2016)

Review Food Science & Technology

Off-Flavor Precursors in Soy Protein Isolate and Novel Strategies for their Removal

Srinivasan Damodaran et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4 (2013)

Article Agriculture, Multidisciplinary

Off-Flavor Related Volatiles in Soymilk As Affected by Soybean Variety, Grinding, and Heat-Processing Methods

Yan Zhang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Agriculture, Multidisciplinary

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

Lin Chen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Food Science & Technology

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)

Article Agriculture, Multidisciplinary

Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments

Janina Kuehn et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Selected odor compounds in soymilk as affected by chemical composition and lipoxygenases in five soybean materials

Shaohong Yuan et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Dairy & Animal Science

Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk

FJ Gallardo-Escamilla et al.

JOURNAL OF DAIRY SCIENCE (2005)

Article Food Science & Technology

Protein-flavour interactions in relation to development of novel protein foods

L Heng et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)

Article Agriculture, Multidisciplinary

Deodorization of soybean proteins by enzymatic and physicochemical treatments

K Inouye et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)