Effects of Matrix Structure on Protein Digestibility and Antioxidant Property of Different Soybean Curds During <i>In Vitro</i> Digestion-Reference-Cited by-同舟云学术

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Effects of Matrix Structure on Protein Digestibility and Antioxidant Property of Different Soybean Curds During In Vitro Digestion

Published:2024-03-25 Issue:13 Volume:72 Page:7364-7373
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hu Feifei¹,Wang Lin¹,Bainto-Ancheta Loraine¹²,Ogawa Yukiharu¹^ORCID

Affiliation:

1. Graduate School of Horticulture, Chiba University, Matsudo, Chiba 271-0092, Japan

2. Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Los Baños, Laguna 4031, Philippines

Funder

Japan Society for the Promotion of Science

China Scholarship Council

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c06980

Reference57 articles.

1. Protein Profile of Mature Soybean Seeds and Prepared Soybean Milk

2. A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China

3. Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid

4. Modern techniques efficacy on tofu processing: A review

5. Rheological Characteristics and Gelation Mechanism of Tofu (Soybean Curd)

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