Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process
Feng Zuo(Heilongjiang Bayi Agricultural University), Shuntang Guo(China Agricultural University), Ruican Wang(Nankai University), Xiaodi Shi(China Agricultural University), Zhenjia Chen(China Agricultural University)
Cited by 57
Related Papers
Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety
|Comprehensive Reviews in Food Science and Food Safety|2021|198
The Yellow Sea Cold Bottom Water--an oversummering site for Calanus sinicus (Copepoda, Crustacea)
|Journal of Plankton Research|2003|138
Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions
|Food Hydrocolloids|2021|103