| 1 |
Combined isoflavones biotransformation increases the bioactive and antioxidant capacity of soymilk
de Queiros LD, de Avila ARA, Botaro AV, Chirotto DBL, Macedo JA, Macedo GA
Applied Microbiology and Biotechnology, 104(23), 10019, 2020 |
| 2 |
Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes
Zhu YY, Thakur K, Feng JY, Cai JS, Zhang JG, Hu F, Russo P, Spano G, Wei ZJ
Applied Microbiology and Biotechnology, 104(13), 5759, 2020 |
| 3 |
Synbiotic fermented soymilk with Weissella cibaria FB069 and xylooligosaccharides prevents proliferation in human colon cancer cells
Le B, Ngoc APT, Yang SH
Journal of Applied Microbiology, 128(5), 1486, 2020 |
| 4 |
Gastrointestinal survival and potential bioactivities of Lactobacillus curieae CCTCC M2011381 in the fermentation of plant food
Liu YF, Zhang YJ, Ro KS, Li HL, Wang LX, Xie JL, Wei DZ
Process Biochemistry, 88, 222, 2020 |
| 5 |
Fermentation of plant-based milk alternatives for improved flavour and nutritional value
Tangyu MZ, Muller J, Bolten CJ, Wittmann C
Applied Microbiology and Biotechnology, 103(23-24), 9263, 2019 |
| 6 |
Adsorption induced denaturation: application to denaturation of soybean trypsin inhibitor (SBTI) and lipoxygenase (LOX) in soymilk
Jasti LS, Lavanya K, Fadnavis NW
Biotechnology Letters, 37(1), 147, 2015 |
| 7 |
Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk
Lai LR, Hsieh SC, Huang HY, Chou CC
Journal of Bioscience and Bioengineering, 115(5), 552, 2013 |
| 8 |
The effects of freezing on soybean microstructure and qualities of soymilk
Wang LL, Chen YM, Li ZG
Journal of Food Engineering, 116(1), 1, 2013 |
| 9 |
Coagulation process of soymilk characterized by electrical impedance spectroscopy
Li XS, Toyoda K, Ihara I
Journal of Food Engineering, 105(3), 563, 2011 |
| 10 |
Wet grinding characteristics of soybean for soymilk extraction
Vishwanathan KH, Singh V, Subramanian R
Journal of Food Engineering, 106(1), 28, 2011 |
