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Effects of high-frequency pulse continuous heating of soybean slurry on lipoxygenase activity and quality of soymilk

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Development of a new aqueous procedure for efficiently extracting high quality Camellia oleifera oil

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Enhancing the washing of harvested quinoa seeds with ultrasound-assisted hydration

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Effect of soaking conditions on the formation of lipid derived free radicals in soymilk

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Comparative Analysis of Texture Characteristics, Sensory Properties, and Volatile Components in Four Types of Marinated Tofu

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Malted Soybeans as a Substrate for Plant-Based Beverages—Analysis of Nutritional Properties, Antioxidant Activity, and Volatiles

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Effects of different soaking and germinating conditions on γ-aminobutyric acid, antioxidant activity, and chemical composition of djulis (Chenopodium formosanum)

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A β-Primeverosidase-like Enzyme in Soybean [Glycine max (L.) Merr] Hypocotyls: Specificity toward 1-Octen-3-yl and 3-Octanyl β-Primeverosides

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Kinetics of water absorption and relation with physical, chemical, and wet‐milling properties of commercial yellow maize ( Zea mays L.) hybrids

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The precursors of C8 alcohols from soybean: Purification, distribution and hydrolysis properties of glycosidically bound volatiles

Xiaoxiao Feng and Yufei Hua

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Quality and functional characteristics of tofu prepared rapidly from soybeans dried after soaking in water

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Integrated Proteomics and Metabolomics Analysis Highlights Correlative Metabolite-Protein Networks in Soybean Seeds Subjected to Warm-Water Soaking

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Genomic regions controlling seed weight, water absorption ratio, sprout yield, and storage protein fractions in soybean

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Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages

Jyoti Prakash Tamang

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Tribological behavior of soybean milk with different soaking temperatures: From the structural aspect

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Effect of interaction between tea polyphenols with soymilk protein on inactivation of soybean trypsin inhibitor

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Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey Yogurt

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Plasma-Activated Water: Physicochemical Properties, Generation Techniques, and Applications

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Trypsin inhibitor content and activity of soaking water whey as waste in soy milk processing

Sladjana P. Stanojevic, Miroljub B. Barać, Aleksandar Ž. Kostić and Mirjana B. Pešić

Journal of Environmental Science and Health, Part B, 2021, 56, 292
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Highly effective inactivation of anti‐nutritional factors (lipoxygenase, urease and trypsin inhibitor) in soybean by radio frequency treatment

Yiming Jiang, Li Li, Fang He, Wenxu Yan, Yali Tang, Ruijin Yang and Wei Zhao

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