Art

J-GLOBAL ID：202002272101309679   Reference number：20A1263559

Effect of Two-step Heat Treatment Processes on the Formation of Protein Particles and Oil Droplets in Soymilk

豆乳中の蛋白質粒子と油滴の形成に及ぼす二段階熱処理プロセスの影響

Author (6)： SHIMOYAMADA Makoto (Univ. Shizuoka, Shizuoka, JPN) ,  SHIKANO Hironori (Miyagi Univ., Miyagi, JPN) ,  MOGAMI Shingo (Miyagi Univ., Miyagi, JPN) ,  KANAUCHI Makoto (Miyagi Univ., Miyagi, JPN) ,  MASUDA Hayato (Univ. Shizuoka, Shizuoka, JPN) ,  TSUZUKI Kimiko (Marusan-ai Co. Ltd., Aichi, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 26  Issue： 3  Page： 445-450  Publication year： May. 2020 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *soybean protein ,  *soy milk ,  droplet ,  process(production) ,  multistep processing ,  *heating ,  globulin ,  glycinin ,  aggregation
Semi thesaurus term： oil drop ,  two-stage process ,  beta-conglycinin ,  protein aggregation

JST classification (2)： Protein  (FJ09020N) ,  Vegetables and processed vegetable products  (FJ11020O)

Reference (25)：

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Terms in the title (5)： 豆乳 ,  蛋白質 ,  油滴 ,  段階 ,  熱処理プロセス