Effect of Enzyme Modified Soymilk on Rennet Induced Gelation of Skim Milk

In this study, soymilk was hydrolyzed to different degrees with flavourzyme, and then soymilk and enzyme modified soymilk at various levels were added to skim milk respectively, to generate a mixed gel using rennet. Rheological properties, scanning electron microscopy imaging, and physical and chemi...

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Detalles Bibliográficos
Autores principales: Li, Kaixin, Yang, Jianjun, Tong, Qigen, Zhang, Wei, Wang, Fang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6321578/
https://www.ncbi.nlm.nih.gov/pubmed/30486285
http://dx.doi.org/10.3390/molecules23123084

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6321578/
https://www.ncbi.nlm.nih.gov/pubmed/30486285
http://dx.doi.org/10.3390/molecules23123084

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