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Bioscience, Biotechnology, and Biochemistry Volume 79, 2015 - Issue 11
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Food & Nutrition Science (Note)

Development of an efficient soymilk cream production method by papain digestion, heat treatment, and low-speed centrifugation

Naoki AbeDepartment of Microbial Biotechnology, Graduate School of Agricultural Science, Tohoku University, Sendai, JapanCorrespondence[email protected]
,
Chang-Yu WuDepartment of Microbial Biotechnology, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
,
Yoon-Kyung KimDepartment of Microbial Biotechnology, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
,
Tomoyuki FujiiDepartment of Microbial Biotechnology, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
&
Keietsu AbeDepartment of Microbial Biotechnology, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
Pages 1890-1892 | Received 19 Feb 2015, Accepted 27 Apr 2015, Published online: 04 Jun 2015

Citations (7)

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Tomoyuki Fujii. (2017) Coagulation and rheological behaviors of soy milk colloidal dispersions. Bioscience, Biotechnology, and Biochemistry 81:4, pages 680-686.
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Articles from other publishers (6)

Guang Heng Tan, Asgar Ali & Yasmeen Siddiqui. (2023) Major fungal postharvest diseases of papaya: Current and prospective diagnosis methods. Crop Protection 174, pages 106399.
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Farah zaaboul, Qiaoli Zhao, YongJiang Xu & YuanFa Liu. (2022) Soybean oil bodies: A review on composition, properties, food applications, and future research aspects. Food Hydrocolloids 124, pages 107296.
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Makoto Shimoyamada. (2020) Current Status of Soymilk Processing and Structural Elucidation of Soymilk Components豆乳の構造と加工技術の進展. Nippon Shokuhin Kagaku Kogaku Kaishi 67:2, pages 45-57.
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Jesús Fernández-Lucas, Daniel Castañeda & Daniel Hormigo. (2017) New trends for a classical enzyme: Papain, a biotechnological success story in the food industry. Trends in Food Science & Technology 68, pages 91-101.
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Tomoyuki Fujii. (2017) Aggregation Behavior of a Soymilk Colloidal Dispersion System. NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI Nippon Shokuhin Kagaku Kogaku Kaishi 64:4, pages 226-232.
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Kanako OizumiShiori Idogawa, Yasushi IwamotoKensuke ItoTomoyuki Fujii. (2016) Influence of pH on the Colloidal Stability of Soymilk. NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI Nippon Shokuhin Kagaku Kogaku Kaishi 63:4, pages 142-149.
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