The effects of freezing on soybean microstructure and qualities of soymilk

► Effects of freezing on soybean microstructure and the qualities of soymilk were evaluated. ► Freezing treatment significantly improved the qualities of soymilk. ► The PSVs were damaged heavily and some oil bodies coalesced by freezing. ► Freezing provided a new and short-time way to process soymilk at home.