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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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