| dc.contributor.author | Sy, Jing | |
| dc.date.accessioned | 2022-11-03 15:49:57 (GMT) | |
| dc.date.available | 2022-11-03 15:49:57 (GMT) | |
| dc.date.issued | 2022-11-03 | |
| dc.date.submitted | 2022-10-19 | |
| dc.identifier.uri | http://hdl.handle.net/10012/18911 | |
| dc.description.abstract | In this work, the potential of adding soy okara modified by heat or citric acid or their combination into soymilk to create whole soybean gels was examined. The purpose of the treatments was to improve the compatibility of okara with the soy protein matrix by targeting the insoluble components of okara. The changes to okara as well as the physicochemical and structural properties of the okara-containing soymilk gels were examined. Subsequently, selected commercial dairy and vegan cheeses along with soybean derived products were analyzed to establish baseline textural profiles. | en |
| dc.language.iso | en | en |
| dc.publisher | University of Waterloo | en |
| dc.subject | okara | en |
| dc.subject | soymilk gels | en |
| dc.subject | tofu | en |
| dc.subject | value-added | en |
| dc.subject | high-fiber | en |
| dc.subject | texture | en |
| dc.title | Plant-Based Cheese Analogues and Value-Added, High-Fiber Soymilk Gels Containing Okara | en |
| dc.type | Master Thesis | en |
| dc.pending | false | |
| uws-etd.degree.department | Chemical Engineering | en |
| uws-etd.degree.discipline | Chemical Engineering | en |
| uws-etd.degree.grantor | University of Waterloo | en |
| uws-etd.degree | Master of Applied Science | en |
| uws-etd.embargo.terms | 0 | en |
| uws.contributor.advisor | Moresoli, Christine | |
| uws.contributor.affiliation1 | Faculty of Engineering | en |
| uws.published.city | Waterloo | en |
| uws.published.country | Canada | en |
| uws.published.province | Ontario | en |
| uws.typeOfResource | Text | en |
| uws.peerReviewStatus | Unreviewed | en |
| uws.scholarLevel | Graduate | en |
