Author:
Ye Xianjiang,Chen Li,Su Zhichen,Lin Xiaojuan,Chen Jicheng
Publisher
Tsinghua University Press
Reference33 articles.
1. A novel process for peanut tofu gel: Its texture, microstructure and protein behavioral changes affected by processing conditions;Guo;LWT-Food Sci. Technol,2018
2. Effects of lactic acid bacteria fermented yellow whey on the protein coagulation and isoflavones distribution in soymilk;Wu;Food Chem,2020
3. Investigation of tofu products coagulated with trimagnesium citrate as a novel alternative to nigari and gypsum: Comparison of physical properties and consumer preference;Joo;LWT-Food Sci. Technol,2019
4. Calcium sulfate concentration influence on yield and quality of tofu from five soybean varieties;Sun;J. Food Sci,2006
5. In vitro digestion and fermentation of three polysaccharide fractions from Laminaria japonica and their impact on lipid metabolism-associated human gut microbiota;Gao;J. Agric. Food Chem,2019
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献