Coagulation of soymilk and quality of tofu as affected by freeze treatment of soybeans

[1]  Tokuji Watanabe,et al.  Denaturation of Soybean Protein by Freezing Part I , 1971 .

[2]  C. Rha,et al.  MICROSTRUCTURE OF SOYBEAN PROTEIN AGGREGATES AND ITS RELATION TO THE PHYSICAL AND TEXTURAL PROPERTIES OF THE CURD , 1978 .

[3]  K. Saio.  Tofu - relationships between texture and fine structure , 1979 .

[4]  W. Horwitz.  Official Methods of Analysis , 1980 .

[5]  M. Hamano,et al.  A heat denaturation study of the 11S globulin in soybean seeds , 1981 .

[6]  N. Matsudomi,et al.  Emulsifying and Foaming Properties of Heat-denatured Soybean 11S Globulins in Relation to Their Surface Hydrophobicity , 1985 .

[7]  T. Kwon,et al.  Morphology and Composition , 1987 .

[8]  T. Inoué,et al.  A new drying method of biological specimens for scanning electron microscopy: the t-butyl alcohol freeze-drying method. , 1988, Archives of histology and cytology.

[9]  A. Gandhi,et al.  EFFECT OF PRESSURE AND STORAGE TIME ON TEXTURE PROFILE PARAMETERS OF SOYBEAN CURD (TOFU) , 1988 .

[10]  J. deMan,et al.  Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics. Calcium Sulfate Coagulant , 1990 .

[11]  R. Buzzell,et al.  Yield and quality of tofu as affected by soybean and soymilk characteristics: glucono-delta-lactone coagulant , 1991 .

[12]  W. Breene,et al.  Calcium Sulfate Concentration Influence on Yield and Quality of Tofu From Five Soybean Varieties , 1991 .

[13]  S. Yun,et al.  Influence of freezing upon the cooking time and eating quality of beans , 1992 .

[14]  K. Kohyama,et al.  Rheological studies on the gelation process of soybean 7 S and 11 S proteins in the presence of glucono-.delta.-lactone , 1993 .

[15]  John R. Mitchell,et al.  A COMPARISON OF THE VISCOELASTIC PROPERTIES OF CONVENTIONAL AND MAILLARD PROTEIN GELS , 1994 .

[16]  K. Kohyama,et al.  Rheological characteristics and gelation mechanism of tofu (soybean curd) , 1995 .

[17]  M. Fuchigami,et al.  Structural and Textural Changes in Kinu-Tofu Due to High-Pressure-Freezing , 1997 .

[18]  K. Chang,et al.  Process Optimization for Soft Tofu , 1997 .

[19]  K. Chang,et al.  Yield and Textural Properties of Soft Tofu as Affected by Coagulation Method , 1997 .

[20]  K. Chang,et al.  Characteristics of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentration , 1998 .

[21]  L. Wilson,et al.  Tofu Production from Soybeans or Full‐Fat Soyflakes Using Direct and Indirect Heating Processes , 1999 .

[22]  S. Yun,et al.  Freezing of soybeans influences the hydrophobicity of soy protein , 2006 .