The Localization of Phytate in Tofu Curd Formation and Effects of Phytate on Tofu Texture
Author:
Publisher
Wiley
Subject
Food Science
Reference15 articles.
1. Incorporation of Soymilk Lipid into Soy Protein Coagulum by the Addition of Calcium Chloride
2. Yield and Textural Properties of Tofu as Affected by the Changes of Phytate Content During Soybean Storage
3. Rapid Measurement of Phytate in Soy Products by Mid-infrared Spectroscopy
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1. Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety;Comprehensive Reviews in Food Science and Food Safety;2021-02-08
2. Soymilk gelation: The determinant roles of incubation time and gelation rate;Food Hydrocolloids;2019-12
3. Engineered phytases for emerging biotechnological applications beyond animal feeding;Applied Microbiology and Biotechnology;2019-06-28
4. Binding of phytate to soybean protein during the heat treatment of soymilk and its effect on protein aggregation;Food Hydrocolloids;2018-11
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