Evaluation of the quality of whole bean tofu prepared from high-speed homogenized soy flour
暂无分享,去创建一个
Chaogeng Xiao | Qin Ye | Di Chen | Cengling Zhang | Wenjing Lu | Yue Zhang
[1] M. Iriti,et al. Detection of Volatiles by HS-SPME-GC/MS and Biological Effect Evaluation of Buddha’s Hand Fruit , 2022, Molecules.
[2] S. Kartohardjono,et al. Polyvinylidene Fluoride Membrane with a Polyvinylpyrrolidone Additive for Tofu Industrial Wastewater Treatment in Combination with the Coagulation–Flocculation Process , 2021, Membranes.
[3] W. Setyaningsih,et al. Effect of Different Coagulants and Various Concentrations on Quality of Jack Bean Tofu , 2021, Journal of Applied Agricultural Science and Technology.
[4] Martina Tedesco,et al. Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects , 2021, Foods.
[5] X. Zhong,et al. Changes of Soybean Protein during Tofu Processing , 2021, Foods.
[6] Yu Bai,et al. Evaluating the effect of aging process on the physicochemical characteristics of rice seeds by low field nuclear magnetic resonance and its imaging technique , 2021 .
[7] M. Barać,et al. Decision letter for "Energy value and bioactive proteins of inulin-enriched tofu produced by hydrothermal process with chymosin-pepsin rennet" , 2021, International Journal of Food Science & Technology.
[8] B. Wang,et al. HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu. , 2020, Food chemistry.
[9] J. Regenstein,et al. Tofu products: A review of their raw materials, processing conditions, and packaging. , 2020, Comprehensive reviews in food science and food safety.
[10] F. Stoddard,et al. Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour , 2020, Foods.
[11] Wen Qin,et al. Incorporation of High-Speed Shearing in the Fabrication of Whole Soybean Curd: Effects on Aggregation Behaviors and Microstructures , 2020, Food and Bioprocess Technology.
[12] S. Muttakin,et al. Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour , 2019, Foods.
[13] Pei Wang,et al. Microbial transglutaminase-modified protein network and its importance in enhancing the quality of high-fiber tofu with okara. , 2019, Food chemistry.
[14] Z. Din,et al. Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel , 2019, Food Hydrocolloids.
[15] Wen Qin,et al. Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd , 2019, Indian Journal of Microbiology.
[16] Shaotong Jiang,et al. Effect of Partial Hydrolysis with Papain on the Characteristics of Transglutaminase-Crosslinked Tofu Gel. , 2018, Journal of food science.
[17] Yalong Guo,et al. A novel process for peanut tofu gel: Its texture, microstructure and protein behavioral changes affected by processing conditions , 2018, LWT.
[18] Markus Stieger,et al. Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods. , 2018, Food & function.
[19] Jiang Liu,et al. Research progress in tofu processing: From raw materials to processing conditions , 2018, Critical reviews in food science and nutrition.
[20] Natalia Arroyo-Manzanares,et al. Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace - gas chromatography-ion mobility spectrometry. , 2018, Food chemistry.
[21] Erick A Esmerino,et al. Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples. , 2017, Food research international.
[22] Ying-Ru Shen,et al. Effects of different carrageenan types on the rheological and water-holding properties of tofu , 2017 .
[23] H. D. de Jongh,et al. Water Holding as Determinant for the Elastically Stored Energy in Protein-Based Gels. , 2016, Journal of food science.
[24] D. A. Murugkar. Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean , 2015, Journal of Food Science and Technology.
[25] X. Rui,et al. Water distribution in tofu and application of T2 relaxation measurements in determination of tofu's water-holding capacity. , 2014, Journal of agricultural and food chemistry.
[26] Jiong Zheng,et al. Biochemical, textural and microstructural changes in whole-soya bean cotyledon sufu during fermentation , 2014 .
[27] H. D. de Jongh,et al. Origin of water loss from soy protein gels. , 2014, Journal of agricultural and food chemistry.
[28] A. Yang,et al. Effects of soybean protein composition and processing conditions on silken tofu properties. , 2013, Journal of the science of food and agriculture.
[29] M. Kuo,et al. Ultra high pressure homogenized soy flour for tofu making , 2013 .
[30] Bo Li,et al. Composition, Nutrition, and Utilization of Okara (Soybean Residue) , 2012 .
[31] H. Suh,et al. The effect of oyster shell powder on the extension of the shelf-life of Kimchi , 2006 .
[32] Xinchun Shen,et al. Study on the tofu quality evaluation method and the establishment of a model for suitable soybean varieties for Chinese traditional tofu processing , 2020 .
[33] V. Obatolu. Effect of different coagulants on yield and quality of tofu from soymilk , 2008 .
[34] Hongying Liu,et al. Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS , 2022, Food Science and Human Wellness.