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[会议论文] 作者：XING JIYUN,GUO SHUNTANG,
来源：第七届国际大豆加工利用会议 年份：2016
Soymilk prepared by blanching soybeans(blanched soymilk)can eliminate beany flavor,but this process formed insoluble aggregates and easily precipitated during storage.To determinate the causes of inso...
[会议论文] 作者：Chen Zhenjia,Guo Shuntang,
来源：第七届国际大豆加工利用会议 年份：2016
In order to solve the problem that the functional properties of SPI,such as elasticity and water holding capacity,were degraded by denaturalization during frozen storage,Transglutanminase was used to...
[会议论文] 作者：ShiXiaodi,Zuo Feng,Guo Shuntang,
来源：第七届国际大豆加工利用会议 年份：2016
Heating treatment at 115-120 ℃(high-temperature heating)is helpful to improve the sensory quality of soymilk,but the flavor composition and changing pattern of soymilk prepared by this treatment is no...
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