Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu-Reference-Cited by-同舟云学术

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Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu

Published:2022-12-02 Issue:8 Volume:103 Page:3961-3969
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Liu Yue¹,Sun Dongxue¹,Ma Yue¹,Mu Sinan¹,Li Hongyu¹,Zhang Minghan¹,Liu Xianqi¹,Wei Xuan¹,Bilawal Akhunzada¹,Tian Bo¹^ORCID,Jiang Zhanmei¹^ORCID

Affiliation:

1. Key Laboratory of Dairy Science, Ministry of Education, College of Food Science Northeast Agricultural University Harbin China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12342

Reference42 articles.

1. Study on the tofu quality evaluation method and the establishment of a model for suitable soybean varieties for Chinese traditional tofu processing

2. Identification of Several gy4 Nulls from the USDA Soybean Germplasm Collection Provides New Genetic Resources for the Development of High-Quality Tofu Cultivars

3. Effect of selective thermal denaturation and glycosylation on the textural properties and microstructure of vegetable tofu

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

5. Effect of thermal treatment and pressure on the characteristics of green soybean tofu and the optimization conditions of tofu processing by TOPSIS analysis

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