This article describes the analysis on the difference of soybean milk made from fourteen kinds of soybean taken from different areas in China and studies the quantity( concentration, weight) and quality( color, taste and protein proportion) of these soybean milk.

Confirmming key control point and harm analyzing in soy milk production process;

The effect of different concentrations of soy milk on curd strength was studied.

Texture properties of soymilk coagulated by an alkaling proteinase-Alcalase;

Correlation Analysis on Soymilk Output,Quality and Processing Traits of Soybean Landraces;

Inheritance and QTL Mapping of Tofu and Soymilk Output in Soybean;

Research on production technology of fermented soybean milk beverage;

Control on quality of peanut milk and soybean milk;

On the basis of studying fermented soymilk, this paper discussed the flavor substance and microstructure of fermented soymilk.

This paper investigated the treatment of off-beany flavor,culture domestication,the fermentation process of soymilk,the analysis of flavor components in fermented soymilk,formation of soy-gel and factors which affect the gels formation.