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Volatile and sensory analysis of raw soy slurries and aged-bean soymilk produced from novel soybean cultivars
(University of Missouri--Columbia, 2023)
[EMBARGOED UNTIL 12/1/2024] The introduction of soy-based products to the United States has contributed millions to the economy. The cow milk alternative, soymilk, has been an important product in the continued growth of ...
Whey protein-based particles in Pickering foams and clean label frozen desserts
(University of Missouri--Columbia, 2023)
[EMBARGOED UNTIL 12/1/2024] Traditional emulsifiers and stabilizers are used in ice creams and frozen desserts to create a microstructure which improves the texture and stability during storage. These ingredients typically ...
High-intensity ultrasound-assisted alkaline extraction of soy protein : optimization, modeling, physicochemical and functional properties
(University of Missouri--Columbia, 2023)
Soybeans, classified within the legume family, have a historical legacy as a dietary staple across diverse cultures. Preferred due to their elevated protein content, versatility, and numerous health advantages, soybeans ...
Application of ultrasound to enhance functional properties of soy okara obtained after protein extraction of soy press cake
(University of Missouri--Columbia, 2023)
[EMBARGOED UNTIL 8/1/2024] Soy okara is an insoluble byproduct from the production of soymilk, tofu, and soy protein extraction. Recently, there has been increasing interest in alternative processing of soy protein with ...
Physical and sensory analysis of soy-based ice cream formulated with high oleic low linolenic soybean oil
(University of Missouri--Columbia, 2022)
Due to increased health awareness of dietary fats, consumers are demanding products with healthier oils. A diet high in oleic acid, a monounsaturated omega-9 fatty acid, has been linked to a reduced risk of coronary heart ...
Enhancing the printability of food inks and the structural stability of 3D-printed food through additive food manufacturing
(University of Missouri--Columbia, 2023)
Three-dimensional (3D) food printing is an innovative application of additive manufacturing (AM) technology that enables the layer-by-layer deposition of food materials to achieve target objects, offering numerous advantages ...
Improved functional properties and health benefits of whey protein by interaction with polysaccharides
(University of Missouri--Columbia, 2014)