Microbial diversity and aroma profile variations in stinky tofu across different regionsHuaixiang Tian, Haibin Yuan, Xinxin Ma et al.|Food Bioscience|2024Cited by 5
Effect of different emulsification parameters on soy-based cheese: Evaluation of textural, rheological, aroma and sensory propertiesHuaixiang Tian, Xinman Lou, Juan Cheng et al.|Food Chemistry|2025Cited by 0