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	Food quality improvement of soy milk made from short-time germinated soybeans Journal article Foods,2013, volume: 2, issue: 2, pages: 198-212 Authors: Jiang, Susu; Cai, Weixi; Xu, Baojun Adobe PDF(705Kb) \| Favorite \| View/Download：14/4 \| Submit date：2021/04/23 Germination Physicochemical property Phytic acid Soy milk Total phenolic content Trypsin inhibitor activity
	Comparative studies on the chemical and cell-based antioxidant activities and antitumor cell proliferation properties of soy milk manufactured by conventional and commercial UHT methods Journal article Journal of Agricultural and Food Chemistry,2010, volume: 58, issue: 6, pages: 3558-3566 Authors: Xu, Baojun; Chang, Sam K. C.; Liu, Zhisheng; Yuan, Shaohong; Zou, Yanping Favorite \| View/Download：6/0 \| Submit date：2021/09/01 Antioxidants Antitumor cell proliferation CAA HPLC Isoflavones Phenolics Phytic acid Saponin Soy milk Thermal processing UHT
	Isoflavones, flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing methods Journal article Journal of Agricultural and Food Chemistry,2009, volume: 57, issue: 11, pages: 4706-4717 Authors: Xu, Baojun; Chang, Sam K. C. Favorite \| View/Download：4/0 \| Submit date：2021/09/01 Antioxidants DPPH FRAP HPLC Isoflavones ORAC. Phenolic acids Processing Soy milk Total phenolics UHT
	Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing Journal article Journal of Agricultural and Food Chemistry,2008, volume: 56, issue: 17, pages: 7957-7963 Authors: Yuan, Shaohong; Chang, Sam K. C.; Liu, Zhisheng; Xu, Baojun Favorite \| View/Download：4/0 \| Submit date：2021/09/01 Kinetic analysis Soy milk Thermal processing Trypsin inhibitor UHT