• Corpus ID: 6648723

Effect of Ultrasound Assisted Extraction upon the Protein Content and Rheological Properties of the Resultant Soymilk

@article{Fahmi2011EffectOU,
  title={Effect of Ultrasound Assisted Extraction upon the Protein Content and Rheological Properties of the Resultant Soymilk},
  author={Ronak Fahmi and Faramarz Khodaiyan and Rezvan Pourahmad and Zahra Emam-djomeh},
  journal={Advance Journal of Food Science and Technology},
  year={2011}
}
The purpose of this study was to determine the effect of ultrasound treatment on the protein content and rheological properties of soymilk extracted from soybeans. Soybean slurry was exposed to ultrasound treatment then filtered. In this work, an ultrasound cleaning bath set with 35 kHz frequency and different treatment temperatures (20 and 40oC) and times (20, 40, and 60 min) was used. Results indicated that ultrasound treatment could significantly (p 0.05) after ultrasound treatment. The… 

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