Confirmming key control point and harm analyzing in soy milk production process;

Optimization of process of Mozzarella cheese with soy milk by Response Surface Methodology

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;

Technology for koumiss from juice mixed with milk peptides hydrolyzed by protein enzyme;

But fermented koumiss cannot be stored for a long time at room temperature,so it is replaced by distilled koumiss.

With the orthogonal experimental test, the optimum fermentation conditions for preparing soy kefir, a new kind of ferment soybean, were screened out.