Rheological and Ultrastructural Properties and Particle Size Distribution of Soymilk as Affected by Processing Methods

REFERENCES

• Lo , W.Y. , Steinkraus , K.H. , Hand , D.B. , Hackler , L.R. and Wilkens , W.F. 1968 . Soaking Soybeans before Extraction as it affects Chemical Composition and Yield of Soymilk . Food Technology , 22 : 1188 – 1190 .
   Web of Science ®Google Scholar
• Hand , D.B. , Steinkraus , K.H. , Van Buren , J.P. , Hackler , L.R. , el Rawi , I. and Pallesan , H.R. 1964 . Pilot Plant Studies on Soymilk . Food Technology , 18 : 139 – 142 .
   Google Scholar
• Mustakas , G.C. and Mayberry , D.H. 1964 . Simplified Full-Fat Soyflour Process . Food Engineering. , 36 ( 10 ) : 52
   Google Scholar
• Nelson , A.I. , Steinberg , M.I. and Wei , L.S. 1976 . Illinois Process for Preparation of Soymilk . Journal of Food Science , 41 ( 1 ) : 57 – 61 .
   Web of Science ®Google Scholar
• Kuntz , D.A. , Nelson , A.I. , Steinberg , M.P. and Wei , L.S. 1978 . Control of Chalkiness in Soymilk . Journal of Food Science , 43 ( 4 ) : 1279 – 1283 .
   Google Scholar
• Rosenthal , A. , Deliza , R. , Cabral , L.M.C. , Cabral , L.C. , Farias , C.A.A. and Domingues , A.M. 2003 . Effect of Enzymatic Treatment and Filtration on Sensory Characteristics and Physical Stability of Soymilk . Food Control , 14 : 187 – 192 .
   Web of Science ®Google Scholar
• Priepke , P.E. , Wei , L.S. , Nelson , A.I. and Steinberg , M.P. 1980 . Suspension Stability of Illinois Soybean Beverage . Journal of Food Science , 45 ( 2 ) : 242 – 245 .
   Google Scholar
• Wilkens , W.F. , Mattick , L.R. and Hand , D.B. 1967 . Effects of Processing Method on Oxidative Off-Flavors of Soybean Milk . Food Technology , 21 : 1630
   Web of Science ®Google Scholar
• Liener , I. 1981 . Factors Affecting the Nutritional Quality of Soya Products . Journal of the American Oil Chemists’ Society , 58 ( 3 ) : 406 – 415 .
   Google Scholar
• Kumar , V. , Rani , A. , Tindwani , C. and Jain , M. 2003 . Lipoxygenase Isozymes and Trypsin Inhibitor Activities in Soybean as Influenced by Growing Locations . Food Chemistry , 83 : 79 – 83 .
   Google Scholar
• Kwok , K.-C. and Niranjan , K. 1995 . Review: Effect of Thermal Processing on Soymilk . International Journal of Food Science & Technology , 30 ( 3 ) : 263 – 295 .
   Web of Science ®Google Scholar
• Chauhan , G.S. , Singh , J.D. and Tomar , N.S. 1998 . Nutritional Changes in Soymilk Subjected to Different Physical and Chemical Treatments . Journal of Food Science and Technology , 35 : 271 – 273 .
   Google Scholar
• Sancho , F. , Lambert , Y. , Demazeau , G. , Largeteau , A. , Bouvier , J.M. and Narbonne , J.F. 1999 . Effect of Ultra High Hydrostatic Pressure on Hydrosoluble Vitamins . Journal of Food Engineering , 39 : 247 – 253 .
   Web of Science ®Google Scholar
• Mustakas , G.C. and Mayberry , D.H. 1974 . A New Soy Lipid-Protein Concentrate for Beverages . Cereal Science Today , 19 ( 2 ) : 62
   Google Scholar
• Forster , L.L. and Ferrier , L.K. 1979 . Viscometric Characteristics of Whole Soybean Milk . Journal of Food Science , 44 ( 2 ) : 583 – 585 . 90.
   Google Scholar
• Iwuoha , C.I. and Umunnakwe , K.E. 1997 . Chemical, Physical and Sensory Characteristics of Soymilk as Affected by Processing Method, Temperature and Duration of Storage . Food Chemistry , 59 : 373 – 379 .
   Web of Science ®Google Scholar
• Mullin , W.J. , Fregeau-Reid , J.A. , Butler , M. , Poysa , V. , Woodrow , L. , Jessop , D.B. and Raymond , D. 2001 . An Interlaboratory Test of a Procedure to Assess Soybean Quality for Soymilk and Tofu Production . Food Research International , 34 : 669 – 677 .
   Google Scholar
• Cheng , Y. , Shimizu , N. and Kimura , T. 2005 . The Viscoelastic Properties of Soybean Curd (Tofu) as Affected by Soymilk Concentration and Type of Coagulant . International Journal of Food Science and Technology , 40 : 385 – 390 .
   Web of Science ®Google Scholar
• Lakshmanan , R. , de Lamballerie , M. and Jung , S. 2006 . Effect of Soybean-to-Water Ratio and pH on Pressurized Soymilk Properties . Journal of Food Science , 71 ( 9 ) : E384 – E391 .
   Google Scholar
• Son , S.M. and Singh , R.K. 1998 . Rheological Behavior of Aseptically Processed Soybean Milk under Turbulent Flow Conditions . International Journal of Food Properties , 1 ( 1 ) : 57 – 70 .
   Web of Science ®Google Scholar
• Ditchfield , C. , Tadini , C.C. , Singh , R. and Toledo , R.T. 2004 . Rheological Properties of Banana Puree at High Temperatures . International Journal of Food Properties , 7 ( 3 ) : 571 – 584 .
   Web of Science ®Google Scholar
• Roesch , R.R. and Corredig , M. 2003 . Texture and Microstructure of Emulsions Prepared with Soy Protein Concentrate by High-Pressure Homogenization . Lebensmittel-Wissenschaft und-Technologie , 36 ( 1 ) : 113 – 124 .
   Google Scholar
• Toledo , R.T. 2007 . “ Flow of Fluids ” . In Fundamentals of Food Process Engineering , Edited by: Toledo , R.T . 183 – 221 . New York : Springer .
   Google Scholar
• Damodaraswamy , J. 2005 . Rheology and Microstructure of Ready-to-Eat Retorted Egg Product, MS Thesis , Athens, GA : University of Georgia .
   Google Scholar
• Puppo , C. , Chapleau , N. , Speroni , F. , deLamballerie-Anton , M. , Michel , F. , Añón , C. and Anton , M. 2004 . Physicochemical Modifications of High-Pressure-Treated Soybean Protein Isolates . Journal of Agricultural and Food Chemistry , 52 ( 6 ) : 1564 – 1571 .
   PubMedGoogle Scholar
• Wagner , J.R. , Sorgentini , D.A. and Anon , M.C. 1992 . Effect of Physical and Chemical Factors on Rheological Behavior of Commercial Soy Protein Isolates: Protein Concentration, Water Imbibing Capacity, Salt Addition, and Thermal Treatment . Journal of Agricultural and Food Chemistry , 40 ( 10 ) : 1930 – 1937 .
   Google Scholar
• Lopez , C. , Briard-Bion , V. , Camier , B. and Gassi , J.-Y. 2006 . Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study . Journal of Dairy Science , 89 : 2894 – 2910 .
   PubMedGoogle Scholar
• Puppo , M.C. , Speroni , F. , Chapleau , N. , de Lamballerie , M. and Anon , M.C. 2005 . Anton, M. Effect of High-Pressure Treatment on Emulsifying Properties of Soybean Proteins . Food Hydrocolloids , 19 ( 2 ) : 289 – 296 .
   Google Scholar
• Rowney , M.K. , Hickey , M.W. , Roupas , P. and Everett , D.W. 2003 . The Effect of Homogenization and Milk Fat Fractions on the Functionality of Mozzarella Cheese . Journal of Dairy Science , 86 ( 3 ) : 712 – 718 .
   PubMedGoogle Scholar