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.

Sensory evaluation and final pH as evaluation criteria,through single-factor and orthogonal experiment,optimum fermentation conditions of chickpea milk mixed with milk by lactobacillus bulgaricum and streptococcus thermophilus were studied in this paper.