“Curdling” of soymilk in coffee: A study of the phase behaviour of soymilk coffee mixtures

@article{Brown2019CurdlingOS,
  title={“Curdling” of soymilk in coffee: A study of the phase behaviour of soymilk coffee mixtures},
  author={Mairi Brown and Francesca Laitano and Calum Williams and Bruce Gibson and Mark. D. Haw and Jan Sefcik and Karen E. Johnston},
  journal={Food Hydrocolloids},
  year={2019}
}

Figures and Tables from this paper

References

SHOWING 1-10 OF 14 REFERENCES
Processing Influences on Composition and Quality Attributes of Soymilk and its Powder
Soymilk is the aqueous extract of whole soybeans, resembling dairy milk in physical appearance and composition. The basic steps of its preparation include selection of soybeans, soaking in water, wet
Heat denaturation of soy glycinin: influence of pH and ionic strength on molecular structure.
TLDR
It is found that the 7S form of glycinin denatures at a lower temperature than the 11S form, as demonstrated by a combination of calorimetric (DSC) and circular dichroism (CD) experiments.
Nutrient density of beverages in relation to climate impact
TLDR
This study is the first to estimate the composite nutrient density, expressed as percentage of Nordic Nutrition Recommendations (NNR) for 21 essential nutrients, in relation to cost in GHG emissions of the production from a life cycle perspective, expressed in grams of CO2-equivalents using an index called the Nutrient Density to Climate Impact (NDCI) index.
Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions.
TLDR
Denaturation proved to be a prerequisite for gel formation under all conditions of pH and ionic strength studied and gel properties of soy protein isolate (SPI) exhibited a low stiffness at pH >6 and a high stiffness at pH <6.
Viscoelastic phase separation
Descriptions of phase separation in condensed matter have so far been classified into a solid model (model B) and a fluid model (model H). In the former the diffusion is the only transport process,
Interaction between protein and lipid in soybean milk at elevated temperature
Soymilk is prepared by heating swelled and ground soybeans, of which major components are lipid and protein. The stability of lipid in aqueous solution is important in soymilk. The interaction betw...
...
...