Show
Sort by
-
- Journal Article
- A1
- open access
Stabilization of emulsions with high physical stability using ultrasonic autoclaving alkaline-treated insoluble soybean fiber
-
- Journal Article
- A1
- open access
A novel set-type yogurt with improved rheological and sensory properties by the sole addition of insoluble soybean fiber
-
Study on the interaction between modified insoluble soybean fiber (ISF) and milk protein in gel system and its application
(2023) -
Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt : structural architecture, rheological properties and moisture stability
-
Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity
-
Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions
-
Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF)
-
Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions
-
Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface
-
Adjustment of the structural and functional properties of okara protein by acid precipitation