黄精发酵豆乳的加工工艺优化及其功能性 分析.
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- Food Research & Development, 2023, v. 44, n. 12, p. 106, doi. 10.12161/j.issn.1005-6521.2023.12.015
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- Article
Works matching Soymilk
Results: 1355
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Anti-inflammatory Activity of Soymilk and Fermented Soymilk Prepared with Lactic Acid Bacterium and Bifidobacterium.
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- Journal of Food & Drug Analysis, 2010, v. 18, n. 3, p. 202
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- Article
3
Effect of Enzyme Modified Soymilk on Rennet Induced Gelation of Skim Milk.
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- Molecules, 2018, v. 23, n. 12, p. 3084, doi. 10.3390/molecules23123084
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- Article
4
An Investigation into the Performance and Mechanisms of Soymilk-Sized Handmade Xuan Paper at Different Concentrations of Soymilk.
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- Molecules, 2023, v. 28, n. 19, p. 6791, doi. 10.3390/molecules28196791
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- Article
5
Co-Ingestion of Rice Bran Soymilk or Plain Soymilk with White Bread: Effects on the Glycemic and Insulinemic Response.
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- Nutrients, 2018, v. 10, n. 4, p. 449, doi. 10.3390/nu10040449
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6
The properties and the related protein behaviors of oil bodies in soymilk preparation.
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- European Food Research & Technology, 2014, v. 239, n. 3, p. 463, doi. 10.1007/s00217-014-2239-3
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- Article
7
Production and sensory characteristics of flavoured soymilk samples.
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- International Journal of Consumer Studies, 2003, v. 27, n. 3, p. 181, doi. 10.1046/j.1470-6431.2003.00305.x
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- Article
8
Effects of Lactic Acid-Fermented Soymilk on Lipid Metabolism-Related Gene Expression in Rat Liver.
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- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 1, p. 19, doi. 10.1271/bbb.100354
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9
Positive basophil activation test with soymilk protein identifies Gly m 4–related soymilk allergy.
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- Journal of Cutaneous Immunology & Allergy, 2021, v. 4, n. 5, p. 130, doi. 10.1002/cia2.12177
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- Article
10
Characterization of Lactic Acid Bacteria Isolated from Soymilk and Its Growth in Soymilk By-product Medium for the Application in Soymilk Fermentation.
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- Journal of Tropical Biodiversity & Biotechnology, 2024, v. 9, n. 4, p. 1, doi. 10.22146/jtbb.89003
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- Article
11
Box-Behnken中心组合设计优化复合豆浆酒发酵工艺.
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- China Brewing, 2019, v. 38, n. 8, p. 205, doi. 10.11882/j.issn.0254-5071.2019.08.040
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12
豆浆中食盐添加量对白豆干质构特性的影响.
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- Food & Machinery, 2023, n. 4, p. 19, doi. 10.13652/j.spjx.1003.5788.2023.60002
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- Article
13
Change in texture improvement of low-fat tofu by means of low-fat soymilk protein denaturation.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 5, p. 1000, doi. 10.1002/jsfa.6780
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- Article
14
不同乳酸菌发酵豆乳风味的差异分析.
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- China Brewing, 2025, v. 44, n. 7, p. 106, doi. 10.11882/j.issn.0254-5071.2025.07.015
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- Article
15
Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides.
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- Fermentation (Basel), 2025, v. 11, n. 4, p. 194, doi. 10.3390/fermentation11040194
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16
Characterization of the Probiotic Potential of Lactic Acid Bacteria Isolated from Kimchi, Yogurt, and Baby Feces in Hong Kong and Their Performance in Soymilk Fermentation.
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- Microorganisms, 2021, v. 9, n. 12, p. 2544, doi. 10.3390/microorganisms9122544
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17
Storage stability and shelf‐life of soymilk obtained via repeated boiling and filtering: A predictive model.
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- Food Science & Nutrition, 2024, v. 12, n. 3, p. 1973, doi. 10.1002/fsn3.3893
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18
Adaptive mechanism of Lactobacillus amylolyticus L6 in soymilk environment based on metabolism of nutrients and related gene‐expression profiles.
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- Food Science & Nutrition, 2022, v. 10, n. 5, p. 1548, doi. 10.1002/fsn3.2779
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- Article
19
Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components.
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- Food Science & Nutrition, 2021, v. 9, n. 11, p. 5997, doi. 10.1002/fsn3.2524
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20
In vitro study of the antioxidative and antiproliferative capabilities of Lactobacillus casei 16‐fermented soymilk.
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- Food Science & Nutrition, 2020, v. 8, n. 1, p. 48, doi. 10.1002/fsn3.1214
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21
Development and quality characteristics of shelf-stable soy-agushie: a residual by-product of soymilk production.
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- Food Science & Nutrition, 2016, v. 4, n. 2, p. 315, doi. 10.1002/fsn3.292
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22
Microencapsulation techniques and encapsulating materials influenced the shelf life and digestion release of vitamin E and isoflavones in soymilk powder.
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- Scientific Reports, 2025, v. 15, n. 1, p. 1, doi. 10.1038/s41598-025-95284-4
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23
Effects of sprouted soybeans and ginger on soymilk quality attributes via a developed dual-powered milk pasteurizer.
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- Croatian Journal of Food Science & Technology, 2023, v. 15, n. 1, p. 1, doi. 10.17508/CJFST.2023.15.1.03
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24
Fermented Soymilk with Probiotic Lactobacilli and Bifidobacterium Strains Ameliorates Dextran-Sulfate-Sodium-Induced Colitis in Rats.
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- Nutrients, 2024, v. 16, n. 20, p. 3478, doi. 10.3390/nu16203478
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25
Functional relevance and health benefits of soymilk fermented by lactic acid bacteria.
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- 2022
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- Literature Review
26
Synbiotic fermented soymilk with Weissella cibaria FB069 and xylooligosaccharides prevents proliferation in human colon cancer cells.
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- Journal of Applied Microbiology, 2020, v. 128, n. 5, p. 1486, doi. 10.1111/jam.14551
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27
Effect of Moderate Intensity Activities and Soymilk Consumption on Decreasing Metabolic Syndrome Parameters.
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- Gaceta Médica de Caracas, 2023, v. 131, p. 559, doi. 10.47307/GMC.2023.131.s4.10
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- Article
28
Fermentation of Milk and Soymilk by Lactobacillus bulgaricus and Lactobacillus acidophilus Enhances Functionality for Potential Dietary Management of Hyperglycemia and Hypertension.
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- Food Biotechnology, 2007, v. 21, n. 3, p. 217, doi. 10.1080/08905430701534032
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29
Anti-Diabetes Functionality of Kefir Culture-Mediated Fermented Soymilk Supplemented with Rhodiola Extracts.
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- Food Biotechnology, 2006, v. 20, n. 1, p. 13, doi. 10.1080/08905430500522055
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30
Soymilk reduces hair growth and hair follicle dimensions.
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- Experimental Dermatology, 2001, v. 10, n. 6, p. 405, doi. 10.1034/j.1600-0625.2001.100603.x
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31
Effect of ethanol extract from Lactobacillus plantarum TWK10-fermented soymilk on wound healing in streptozotocin-induced diabetic rat.
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- AMB Express, 2019, v. 9, n. 1, p. N.PAG, doi. 10.1186/s13568-019-0886-2
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- Article
32
Soybean variety and storage effects on soymilk flavour and quality.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 1, p. 82, doi. 10.1111/j.1365-2621.2006.01393.x
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- Article
33
Changes of proteins and amino acids in soymilk during lactic acid fermentation and subsequent storage.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 6, p. 4728, doi. 10.1007/s11694-022-01492-1
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- Article
34
การพัฒนาไอศกรีมนมถั่วเหลืองผสมเนื้อผลตาลสุก.
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- Journal of Science & Technology MSU, 2024, v. 43, n. 4, p. 297
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- Article
35
Assessment of the Effectiveness of Ginger (Zingiber officinale), Clove (Syzygium aromaticum) and Sodium Benzoate on the Shelf Life of Soymilk.
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- Notulae Scientia Biologicae, 2019, v. 11, n. 4, p. 400, doi. 10.15835/nsb11410462
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- Article
36
Fermentation of Honey-Sweetened Soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: Fermentation Activity of Bifidobacteria and in vitro Antagonistic Effect against Listeria monocytogenes FSL N1-017.
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- Czech Journal of Food Sciences, 2012, v. 30, n. 4, p. 321, doi. 10.17221/190/2011-cjfs
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- Article
37
Effect of adding soymilk on physicochemical, microbial, and sensory characteristics of probiotic fermented milk containing Lactobacillus acidophilus.
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- Iranian Journal of Veterinary Research, 2014, v. 15, n. 3, p. 206
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- Publication type:
- Article
38
Effect of Soymilk Fermented with Lactobacillus plantarum P-8 on Lipid Metabolism and Fecal Microbiota in Experimental Hyperlipidemic Rats.
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- Food Biophysics, 2013, v. 8, n. 1, p. 43, doi. 10.1007/s11483-012-9282-z
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- Publication type:
- Article
39
Effect of Soy Protein Subunit Composition on the Rheological Properties of Soymilk during Acidification.
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- Food Biophysics, 2011, v. 6, n. 1, p. 26, doi. 10.1007/s11483-010-9172-1
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- Article
40
Ionic liquid-based dispersive liquid–liquid microextraction followed by dispersive solid phase extraction coupled with HPLC-DAD for the determination of sulfonylurea herbicides in soymilk samples.
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- Journal of Liquid Chromatography & Related Technologies, 2021, v. 44, n. 13/14, p. 663, doi. 10.1080/10826076.2022.2058960
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- Article
41
Fermented soymilk increases voluntary wheel running activity and sexual behavior in male rats.
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- Applied Physiology, Nutrition & Metabolism, 2010, v. 35, n. 6, p. 749, doi. 10.1139/H10-069
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- Article
42
Inactivation of Lipoxygenase in Soymilk by Pulsed Light.
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- International Journal of Food Engineering, 2017, v. 13, n. 12, p. 1, doi. 10.1515/ijfe-2017-0228
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- Article
43
Modelling the Effect of Processing Parameters of Continuous Flow High Pressure Throttling System and Microfluidizer on Particle Size Distribution of Soymilk.
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- International Journal of Food Engineering, 2013, v. 9, n. 2, p. 217, doi. 10.1515/ijfe-2012-0005
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- Article
44
Transcriptome analysis of probiotic Lactobacillus casei Zhang during fermentation in soymilk.
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- Journal of Industrial Microbiology & Biotechnology, 2012, v. 39, n. 1, p. 191, doi. 10.1007/s10295-011-1015-7
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- Article
45
桦褐孔菌发酵豆乳的工艺探究及品质分析.
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- Food Research & Development, 2024, v. 45, n. 11, p. 106, doi. 10.12161/j.issn.1005‐6521.2024.11.014
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- Publication type:
- Article
46
产 β‐葡萄糖苷酶植物乳植杆菌 c4‐3 发酵 豆浆的营养评价和代谢分析.
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- Food Research & Development, 2024, v. 45, n. 3, p. 8, doi. 10.12161/j.issn.1005-6521.2024.03.002
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- Publication type:
- Article
47
大豆益生元发酵豆乳的制备及其对 益生菌数量的影响.
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- Food Research & Development, 2020, v. 41, n. 1, p. 139, doi. 10.12161/j.issn.1005-6521.2020.01.022
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- Publication type:
- Article
48
基于响应面法优化洋葱豆浆酒发酵工艺.
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- Food Research & Development, 2019, v. 40, n. 8, p. 178, doi. 10.3969/j.issn.1005-6521.2019.08.031
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- Publication type:
- Article
49
Storage Stability of Unstabilized Predigested Soymilk Fortified with Micronutrient - A Response Surface Approach.
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- Nigerian Food Journal, 2017, v. 35, n. 1, p. 82
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- Publication type:
- Article
50
Formation of Volatile Sulfur-Containing Compounds by Saccharomyces cerevisiae in Soymilk Supplemented with L-methionine.
- Published in:
- Food Biotechnology, 2011, v. 25, n. 4, p. 292, doi. 10.1080/08905436.2011.617254
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- Publication type:
- Article