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ZHOU Ying, PAN Haikun, FAN Zhihong, WU Yixue.
Antioxidant Activity and Postprandial Glycemic Response Mitigating Effect of Homogenized Seed/Nut Milk
[J]. FOOD SCIENCE, 2020, 41(9): 113-118.
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LI Xiaomei, XING Zhujing, ZHAO Liancheng, SHI Yanguo, CHEN Lu, YAN Yihong, ZHANG Na.
Comprehensive Quality Evaluation of Soybean Varieties for Their Suitability for Soybean Milk Production Based on Principal Component Analysis and Cluster Analysis
[J]. FOOD SCIENCE, 2020, 41(15): 64-71.
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LIU Baohua, TONG Xiaohong, WU Changling, QI Yuman, LIU Zongzheng, ZHANG Wankun, LI Yang, JIANG Lianzhou, CHEN Fusheng, MA Chuanguo, WANG Zhongjiang.
Effect of Ultrasonic Pulping Process on the Preparation and Quality of Freeze-Dried Tofu
[J]. FOOD SCIENCE, 2019, 40(7): 114-119.
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ZHANG Qing, ZHANG Xiaofei, PENG Yijiao, BAI Jie, LI Yumei, JIN Yang, GUO Hong, TIAN Xu, LIU Lisha.
Effect of Low-Water-Consuming Pipeline Grinding Technology on the Quality and Stability of Soybean Milk
[J]. FOOD SCIENCE, 2019, 40(7): 144-149.
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JIANG Lianzhou, XUN Chongrong, WU Changling, Просеков Александр ЮРЬЕВИЧ, FAN Zhijun, LI Yang, XU Zhenguo, WANG Zhongjiang.
Preparation of Soybean Milk Powder with Higher Isoflavone Aglycone Content by Germination-Low Temperature Pulping
[J]. FOOD SCIENCE, 2018, 39(22): 220-226.
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WU Yongqing, ZHANG Huajiang, CHI Houyu, XIA Ning, XU Lina, LIU Yuanyuan, LI Tong.
Effect of Soybean Natural Aging Time on Physicochemical Properties and Flavor Quality of Soybean Milk
[J]. FOOD SCIENCE, 2018, 39(13): 61-67.
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LIU He, GENG Ping, WAN Jiao, ZHU Danshi, HE Yutang, MA Tao.
Effects of Proteases on Microrheological Characteristics of Soymilk Gel
[J]. FOOD SCIENCE, 2016, 37(3): 1-5.
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ZHAO Xin, QIAN Yu.
Gastric Ulcer-Preventive Activity of Lactobacillus fermentum Zhao Isolated from Yak Yogurt
[J]. FOOD SCIENCE, 2014, 35(17): 236-240.
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Application of Bamboo Leaf Flavonoids for Preservation of Soybean Milk
[J]. FOOD SCIENCE, 2012, 33(18): 312-315.
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WANG Guan1，ZHAO Li-jun1，XIONG Shan-bai1，LI Qian-rong2，WU Ming-chuan2，ZHAO Si-ming1,*.
Effects of Blender Structure and Its Force of Soybean Milk Machine on Soybean Milk Quality
[J]. FOOD SCIENCE, 2011, 32(7 ): 162-167.
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SHI Hai-yan，FAN Zhi-hong，WEI Jia-yi.
Effect of Pre-treatment on Anti-nutritional Factors in Home-made Soybean Milk
[J]. FOOD SCIENCE, 2011, 32(17): 49-54.
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LI Cheng-cheng，CHEN Xiao-hong，JIANG Mei，DONG Ming-sheng.
Optimization of Fermentation Conditions for Viscosity-producing Lactobacillus plantarum to Prepare Soybean Milk
[J]. FOOD SCIENCE, 2010, 31(17 ): 201-205.
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MAO Jian1,2，MA Hai-le1,*.
Development of Selenium-enriched Ganoderma lucidum Yogurt
[J]. FOOD SCIENCE, 2009, 30(22): 406-411.
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YU Guo-ping1，MENG Xian-jin2.
Hydrolysis of Soybean Glycoside Isoflavones by Lactococcus lactis subsp. cremoris Fermentation
[J]. FOOD SCIENCE, 2009, 30(17): 217-220.
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JIAO Ling-xia1，FAN Jun-feng2， LI Gang1， WANG Li-na1.
Effects of Adding Ascorbic Acid on Sensory Quality and Survival of Probiotics in Fermented Soybean Milk
[J]. FOOD SCIENCE, 2009, 30(1): 155-158.
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