Rennet coagulation of casein micelles and heated casein micelles in presence of sucrose or lactose

Pires, Miryam S.; Gatti, Carlos A.; Orellana, Gabriela A.; Morales, Enrique S.

doi:10.1016/j.foodres.2003.08.008

Cited by 4 publications

(3 citation statements)

References 22 publications

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Section: Resultsmentioning

confidence: 99%

“…Generally, the stability coefficient is ≤1. The larger the stability coefficient, the more stable the soymilk system is, which indicates that RBFM soymilk is more uniform and stable (Pires et al, 2003;Yang et al, 2016). Yu et al (2015) and Huang et al (2022) have reported that the RBFM may facilitate the dissolution of polysaccharides and phospholipids, and thus ensure that solid dispersions and liquid emulsions form a solid and stable multi-component complex with good emulsification characteristics.…”

Section: Effects Of Different Processing Methods On the Physical Prop...mentioning

confidence: 99%

See 1 more Smart Citation

Storage stability and shelf‐life of soymilk obtained via repeated boiling and filtering: A predictive model

Fan,

Duan,

Huang

et al. 2023

Food Science & Nutrition

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This study investigated the effects of different processing methods on the quality and nutrition of soymilk, as well as the changes in storage stability (centrifugal sedimentation rate (CSR), viscosity, and particle size) and shelf‐life of soymilk at different storage temperatures (25°C, 35°C, 45°C, and 55°C). Results showed that soymilk processed via the repeated boiling‐to‐filtering method (RBFM) exhibited the highest protein content (3.89 g/100 g), carbohydrate content (1.27 g/100 g), and stability coefficient (0.950). The CSR and particle size of RBFM soymilk increased gradually during storage at different temperatures, while the viscosity and sensory score decreased. The correlation between the CSR and the sensory score of RBFM soymilk was the highest (R2 = .9868). The CSR was selected as the key indicator to predict the shelf‐life of RBFM soymilk. The average residual variation in RBFM soymilk shelf‐life based on the predictive model was 10.78%, indicating the strong accuracy of the model for predicting the shelf‐life of RBFM soymilk stored at temperatures ranging from 25–45°C. This study provides a theoretical basis and technological support for the development, transportation, and storage of soymilk and soymilk beverage products.

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Section: Resultsmentioning

confidence: 99%

Section: Effects Of Different Processing Methods On the Physical Prop...mentioning

confidence: 99%

Storage stability and shelf‐life of soymilk obtained via repeated boiling and filtering: A predictive model

Fan,

Duan,

Huang

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Such changes could modify the biopolymer interactions and, consequently, the system properties. It was observed that the presence of these cosolutes influences the enzymatic coagulation of casein micelles [21]. However, more insights are needed regarding the effect of these sugars on the -CN, which plays an important role in the stability of the casein micelle.…”

Section: Introductionmentioning

confidence: 99%