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This study investigates the impact of high pressure homogenization (HPH) on the physical properties and extraction yield of soybean okara, a by-product of soy milk and tofu production. The results indicate that increased HPH intensity leads to structural disruption of okara particles, enhancing protein and fiber extraction while improving the stability and viscosity of the dispersions. The findings suggest that HPH can effectively convert okara into a value-added ingredient for the food industry by maximizi

Author

Nguyen Minh Trong

Language

EN