T. Cai

发表

Characteristics of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentration

K. Chang, T. Cai, 1998 .

DRY TOFU CHARACTERISTICS AFFECTED BY SOYMILK SOLID CONTENT AND COAGULATION TIME

K. Chang, T. Cai, 1997 .

Tofu Yield and Textural Properties from Three Soybean Cultivars as Affected by Ratios of 7S and 11S Proteins

K. Chang, T. Cai, M. Ji, 1999 .

Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties

K. Chang, H. Hou, M. Shih, 1997 .

Utilization of different carrier agents for chlorophyll encapsulation: Characterization and kinetic stability study.

Jianquan Kan, T. Cai, Zhirong Wang, 2022, Food research international.

Processing effect on soybean storage proteins and their relationship with tofu quality.

K. Chang, T. Cai, 1999, Journal of agricultural and food chemistry.

The effect of coatings and processing methods on dehydrated precooked whole pinto beans quality

K. Chang, T. Cai, 1997 .

Processing to Improve Quality of Dehydrated Precooked Pinto Beans

K. Chang, T. Cai, 1997 .