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DTSTART:20230312T070000
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DTSTART:20231105T060000
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DTSTART;TZID=America/Toronto:20231120T093000
SEQUENCE:0
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DTEND;TZID=America/Toronto:20231120T103000
URL:https://uwaterloo.ca/chemical-engineering/events/masc-oral-examdevelopm
 ent-and-characterization-soymilk-okara
SUMMARY:MASc Oral Exam|Development and Characterization of Soymilk Okara Ge
 ls\nModified by Citric Acid by Minh Xuan Nguyen
CLASS:PUBLIC
DESCRIPTION: In a closed session Minh Xuan Nguyen will discuss their resea
 rch.\n\nAbstract: The present study aimed to explore the effects of CA\nmo
 dified okara materials on the characterization of soymilk okara gels\nas w
 ell as gain understanding of the underlying mechanisms of okara\nmodificat
 ion and gelation. After the modification with CA\, the fiber\nin okara is 
 hypothesized to be hydrolyzed\, along with the release of\nsoluble polysac
 charides such as pectic substances\, ultimately\nenhancing the compatibili
 ty of the CA modified okara with the soymilk\nprotein matrix. The impacts 
 of the physical state of CA (liquid or\n\nsolid) and the drying time durin
 g the okara modifications to textural\ncharacterization of the soymilk gel
 s were first examined. The sample\npreparations of the soymilk okara gels 
 for the measurements of the\nrheological and mechanical properties to impr
 ove reproducibility\, as\nwell as the development of a methodology to eval
 uate protein –\nprotein interactions were examined. Subsequently\, the c
 hanges in CA\nmodified okara and the characteristics of soymilk okara gels
  were\nexamined. To maintain uniform soymilk quality across experiments\, 
 the\nsolid content of soymilk was measured by drying method at 60 °C for 
 3\nh in the oven and kept constant at the level of 15 to 16 % (w:w
DTSTAMP:20260528T132709Z
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