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| Physico-Chemical Characterization of Soymilk Particles as a Function of Their Volume Fraction: Comparison with Theoretical Systems | | Food biophysics |
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| Changes in growth and survival of Bifidobacterium by coculture with Propionibacterium in soy milk, cow's milk, and modified MRS medium | | International journal of food microbiology |
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| Optimization of synbiotic fermented food from hydrosoluble soy extract applying experimental design and sensory analysis techniques | | Journal of sensory studies |
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| First steps in the development of a psychological test on the effects of food on mental well‐being | | Journal of the science of food and agriculture |
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| Inactivation kinetics of lipoxygenase in pressurized raw soymilk and soymilk from high-pressure treated soybeans | | Journal of food processing and preservation |
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| Effects of Storage Conditions on the Stability of Isoflavone Isomers in Lactic Fermented Soymilk Powder | | Food and bioprocess technology |
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| Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar | | Lebensmittel-Wissenschaft |
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| Effects of different coagulants on coagulation behavior of acid-induced soymilk | | Food hydrocolloids |
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| Effect of semen extenders on sperm parameters of ram semen during liquid storage at 4°C | | Small ruminant research |
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| Coagulation process of soymilk characterized by electrical impedance spectroscopy | | Journal of food engineering |
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| Phytase production by a thermophilic mould Sporotrichum thermophile in solid state fermentation and its potential applications | | Bioresource technology |
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| Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach | | Food hydrocolloids |
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| Flavor properties of plain soymilk | | Journal of sensory studies |
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| Soymilk viscosity as influenced by heating methods and soybean varieties | | Journal of food processing and preservation |
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| Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells | | Food research international |
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| Chemical and microbial properties of yogurt processed from cow's milk and soymilk | | Journal of food processing and preservation |
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| Formulation of a soy-coffee beverage by response surface methodology and internal preference mapping | | Journal of sensory studies |
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| Wet grinding characteristics of soybean for soymilk extraction | | Journal of food engineering |
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| Preparation of tofu gel by high-pressure processing | | Journal of food processing and preservation |
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| Hydrolysis of isoflavone glycosides in soy milk by β-galactosidase and β-glucosidase | | Journal of food biochemistry |
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| Health-promoting activities of ultra-filtered okara protein hydrolysates released by in vitro gastrointestinal digestion: identification of active peptide from soybean lipoxygenase | | European food research and technology |
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| Effect of Soybean Varieties and Growing Locations on the Physical and Chemical Properties of Soymilk and Tofu | | Journal of food science |
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| The effect of probiotic‐fermented soy milk on enhancing the NO‐mediated vascular relaxation factors | | Journal of the science of food and agriculture |
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| Effect of using okara meal, a by-product from soymilk production as a dietary protein source for Nile tilapia (Oreochromis niloticus L.) mono-sex males | | Aquaculture nutrition |
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| Effect of electroporation on viability and bioconversion of isoflavones in mannitol‐soymilk fermented by lactobacilli and bifidobacteria | | Journal of the science of food and agriculture |
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| Ultra high pressure homogenized soy flour for tofu making | | Food hydrocolloids |
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| Effect of Soymilk Fermented with Lactobacillus plantarum P-8 on Lipid Metabolism and Fecal Microbiota in Experimental Hyperlipidemic Rats | | Food biophysics |
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| Effect of actinidin on the solubility and sds-page pattern of soymilk proteins | | Journal of food biochemistry |
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| Consumer acceptance of cow's milk versus soy beverages: impact of ethnicity, lactose tolerance and sensory preference segmentation | | Journal of sensory studies |
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| Rapid Measurement of Phytate in Soy Products by Mid‐infrared Spectroscopy | | Journal of food science |
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| Novel angiotensin I-converting enzyme inhibitory peptides derived from soya milk | | Food chemistry |
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| Genistein and dicarboximide fungicides in infant formulae from the EU market | | Food chemistry |
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| Influence of heat treatment and grain germination on the isoflavone profile of soy milk | | Journal of food biochemistry |
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| Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion | | Food chemistry |
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| Enrichment of two isoflavone aglycones in black soymilk by using spent coffee grounds as an immobiliser for β-glucosidase | | Food chemistry |
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| Proposal of mechanism of the freeze–thaw fractionation of 7S and 11S globulins in soymilk | | Food chemistry |
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| Effect of Soybean Varieties and Growing Locations on the Flavor of Soymilk | | Journal of food science |
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| Isolation and lytic activity of the Listeria bacteriophage endolysin LysZ5 against Listeria monocytogenes in soya milk | | Food microbiology |
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| Effect of bioactive compounds in lactobacilli‐fermented soy skim milk on femoral bone microstructure of aging mice | | Journal of the science of food and agriculture |
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| Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin | | Lebensmittel-Wissenschaft |
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| Ultraviolet radiation enhanced growth of lactobacilli and their bioconversion of isoflavones in biotin-supplemented soymilk | | Lebensmittel-Wissenschaft |
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| Effect of solid content and sugar combinations on the quality of soymilk-based yogurt | | Journal of food processing and preservation |
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| Optimal coagulant concentration, soymilk and tofu quality as affected by a short-term model storage of proto soybeans | | Journal of food processing and preservation |
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| Single-step Purification and Immobilization of MBP–phytase Fusion on Starch Agar Beads: Application in Dephytination of Soy Milk | | Applied biochemistry and biotechnology |
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| Changes in soymilk quality as a function of composition and storage | | Journal of food quality |
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| Protease inhibitor activities and isoflavone content in commercial soymilks and soy-based infant formulas sold in Ottawa, Canada | | Journal of food composition and analysis |
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| Growth kinetics of Listeria monocytogenes in soymilk of varying initial pH and sugar concentrations | | Journal of food quality |
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| Urinary 1H‐NMR Metabonomics Study on Intervention Effects of Soya Milk in Africans | | Phytotherapy research |
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| Application of attrition-milled soy flour in a beverage application | | Journal of food process engineering |
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| Intake of isoflavone-supplemented soy yogurt fermented with Enterococcus faecium lowers serum total cholesterol and non-HDL cholesterol of hypercholesterolemic rats | | European food research and technology |
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| Effect of concentration and incubation temperature on the acid induced aggregation of soymilk | | Food hydrocolloids |
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| Comparison of the effects of different types of soya milk on the total antioxidant capacity of black tea infusions | | Food research international |
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| Effect of high hydrostatic pressure on spores of geobacillus stearothermophilus suspended in soymilk | | Journal of food processing and preservation |
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| UV-C treatment of soymilk in coiled tube UV reactors for inactivation of Escherichia coli W1485 and Bacillus cereus endospores | | Lebensmittel-Wissenschaft |
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| Sequential extraction of polysaccharides from enzymatically hydrolyzed okara byproduct: Physicochemical properties and in vitro fermentability | | Food chemistry |
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| Effect of soy milk powder addition on staling of soy bread | | Food chemistry |
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| Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone | | Food chemistry |
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| Effects of Pulsed Electric Field Processing on Quality Characteristics and Microbial Inactivation of Soymilk | | Food and bioprocess technology |
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| Effects of soybean protein composition and processing conditions on silken tofu properties | | Journal of the science of food and agriculture |
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| Soymilk: a comparison of processing methods on yields and composition | | Journal of food science |
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| Effect of Synbiotic Interaction of Fructooligosaccharide and Probiotics on the Acidification Profile, Textural and Rheological Characteristics of Fermented Soy Milk | | Food and bioprocess technology |
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| Incorporation of soybean by‐product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance | | Journal of the science of food and agriculture |
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| Physicochemical properties of calcium-fortified soymilk with microencapsulated and chelated calcium salt | | European food research and technology |
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| Hydrolysis of soybean isoflavone glucosides by lactic acid bacteria | | Biotechnology letters |
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| A novel functional soy-based food fermented by lactic acid bacteria: effect of heat treatment | | Journal of food science |
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| A follow-up study of nutrient intake, nutritional status, and growth in infants with cow milk allergy fed either a soy formula or an extensively hydrolyzed whey formula | | American journal of clinical nutrition |
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| Soy isoflavones modulate immune function in healthy postmenopausal women | | American journal of clinical nutrition |
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| Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria | | Food microbiology |
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| Photosensitizing effect of riboflavin, lumiflavin, and lumichrome on the generation of volatiles of soy milk | | Journal of agricultural and food chemistry |
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| Extracellular α-galactosidase from Debaryomyces hansenii UFV-1 and its use in the hydrolysis of raffinose oligosaccharides | | Journal of agricultural and food chemistry |
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| Evaluation of enzymic potential for biotransformation of isoflavone phytoestrogen in soymilk by Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus casei | | Food research international |
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| Variation in the phytic acid content of soybeans and its effect on consistency of tofu made from soybean varieties with high protein content | | Journal of the science of food and agriculture |
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| Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria | | Food microbiology |
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| Antioxidant capacity of methanolic and water extracts prepared from food-processing by-products | | Journal of the science of food and agriculture |
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| Effect of thermal processing on genistein, daidzein and glycitein content in soymilk | | Journal of the science of food and agriculture |
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| Evaluation of the integrity of aseptic packages containing various filling products | | International journal of food science and technology |
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| Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria | | International journal of food microbiology |
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| Marketing Biotech Soybeans with Functional Health Attributes | | Canadian journal of agricultural economics |
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| Stability of isoflavone phytoestrogens in fermented soymilk with Bifidobacterium animalis Bb12 during storage at different temperatures | | International journal of food science and technology |
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| Effect of nutrition and health claims on the acceptability of soyamilk beverages | | International journal of food science and technology |
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| Effect of extraction methods and UHT treatment conditions on the level of isoflavones during soymilk manufacture | | Food chemistry |
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| Analysis of catechins from milk-tea beverages by enzyme assisted extraction followed by high performance liquid chromatography | | Food chemistry |
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| Effect of different coagulants on the isoflavone levels and physical properties of prepared firm tofu | | Food chemistry |
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| Selected Odor Compounds in Soymilk As Affected by Chemical Composition and Lipoxygenases in Five Soybean Materials | | Journal of agricultural and food chemistry |
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| Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography | | Food chemistry |
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| Stabilised cocosoy beverage: physicochemical and sensory properties | | Journal of the science of food and agriculture |
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| The anti-allergenic properties of milk kefir and soymilk kefir and their beneficial effects on the intestinal microflora | | Journal of the science of food and agriculture |
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| Role of microbial strain and storage temperatures in the degradation of isoflavone phytoestrogens in fermented soymilk with selected β-glucosidase producing Lactobacillus casei strains | | Food research international |
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| Effect of Components Extracted from Okara on the Physicochemical Properties of Soymilk and Tofu Texture | | Journal of food science |
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| Conversion of Isoflavone Glucosides to Aglycones in Soymilk by Fermentation with Lactic Acid Bacteria | | Journal of food science |
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| Effect of Soybean-to-Water Ratio and pH on Pressurized Soymilk Properties | | Journal of food science |
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| Culture-Specific Variation in the Flavor Profile of Soymilks | | Journal of food science |
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| Isoflavone phytoestrogen degradation in fermented soymilk with selected β-glucosidase producing L. acidophilus strains during storage at different temperatures | | International journal of food microbiology |
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| Instrumental and Sensory Characterization of Heat-Induced Odorants in Aseptically Packaged Soy Milk | | Journal of agricultural and food chemistry |
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| α-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk | | Food chemistry |
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| Effects of different heating methods on the production of protein-lipid film | | Journal of food engineering |
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| Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk | | International journal of food microbiology |
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| Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics | | Food research international |
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| Selected Odor Compounds in Cooked Soymilk as Affected by Soybean Materials and Direct Steam Injection | | Journal of food science |
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