Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu

Optimization of lactic acid fermentation conditions for fermented tofu whey beverage with high-isoflavone aglycones

(2019) Yan Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A novel process for peanut tofu gel: Its texture, microstructure and protein behavioral changes affected by processing conditions

(2018) Yalong Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane

(2018) Kyo-Yeon Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu

(2017) Feng-Hong Cao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different carrageenan types on the rheological and water-holding properties of tofu

(2017) Ying-Ru Shen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process

(2016) Feng Zuo et al.   FOOD CHEMISTRY

Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants

(2015) Meng Li et al.   FOOD CHEMISTRY

Volatile Compounds as Markers of Tofu (Soybean Curd) Freshness during Storage

(2014) Seonmi Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Measurement parameter of color on yacon (Smallanthus sonchifolius) slices using a computer vision system

(2014) Erick Saldaña et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone

(2013) A. Grygorczyk et al.   FOOD CHEMISTRY

Ultra high pressure homogenized soy flour for tofu making

(2013) Hsiao-Hui Liu et al.   FOOD HYDROCOLLOIDS

Effects of different coagulants on coagulation behavior of acid-induced soymilk

(2013) Qi Zhang et al.   FOOD HYDROCOLLOIDS

Fermentation time and ethanol/water-based solvent system impactedin vitroACE-inhibitory activity of the extract of Mao-tofu fermented byMucorspp.

(2012) Mei Hang et al.   CyTA-Journal of Food

Changes in Protein Characteristics during Soybean Storage under Adverse Conditions As Related to Tofu Making

(2012) Fanbin Kong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean

(2011) Yin-Soon Moy et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME

(2008) Ai-Nong Yu et al.   FOOD CHEMISTRY

Mechanisms involved in the formation and structure of soya protein cold-set gels: A molecular and supramolecular investigation

(2007) Anne Maltais et al.   FOOD HYDROCOLLOIDS