BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

248 related articles for article (PubMed ID: 23512756)

  • 1. Effects of soybean protein composition and processing conditions on silken tofu properties.
    Yang A; James AT
    J Sci Food Agric; 2013 Sep; 93(12):3065-71. PubMed ID: 23512756
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Interactions of protein content and globulin subunit composition of soybean proteins in relation to tofu gel properties.
    James AT; Yang A
    Food Chem; 2016 Mar; 194():284-9. PubMed ID: 26471556
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Assessment of soy genotype and processing method on quality of soybean tofu.
    Stanojevic SP; Barac MB; Pesic MB; Vucelic-Radovic BV
    J Agric Food Chem; 2011 Jul; 59(13):7368-76. PubMed ID: 21627319
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Change in texture improvement of low-fat tofu by means of low-fat soymilk protein denaturation.
    Shin WK; Yokoyama WH; Kim W; Wicker L; Kim Y
    J Sci Food Agric; 2015 Mar; 95(5):1000-7. PubMed ID: 24924689
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Changes of soybean quality during storage as related to soymilk and tofu making.
    Kong F; Chang SK; Liu Z; Wilson LA
    J Food Sci; 2008 Apr; 73(3):S134-44. PubMed ID: 18387126
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production.
    Meng S; Chang S; Gillen AM; Zhang Y
    Food Chem; 2016 Dec; 213():31-39. PubMed ID: 27451152
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Processing effect on soybean storage proteins and their relationship with tofu quality.
    Cai T; Chang KC
    J Agric Food Chem; 1999 Feb; 47(2):720-7. PubMed ID: 10563959
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of anaerobic processing of soybean seeds on the properties of tofu.
    Matsui K; Takaki S; Shimada K; Hajika M
    Biosci Biotechnol Biochem; 2011; 75(6):1174-6. PubMed ID: 21670517
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The localization of phytate in tofu curd formation and effects of phytate on tofu texture.
    Ishiguro T; Ono T; Nakasato K
    J Food Sci; 2008 Mar; 73(2):C67-71. PubMed ID: 18298718
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Initiation of protein association in tofu formation by metal ions.
    Arii Y; Takenaka Y
    Biosci Biotechnol Biochem; 2014; 78(1):86-91. PubMed ID: 25036489
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of soy milk characteristics and cooking conditions on coagulant requirements for making filled tofu.
    Liu ZS; Chang SK
    J Agric Food Chem; 2004 Jun; 52(11):3405-11. PubMed ID: 15161206
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Changes in protein characteristics during soybean storage under adverse conditions as related to tofu making.
    Kong F; Chang SK
    J Agric Food Chem; 2013 Jan; 61(2):387-93. PubMed ID: 23181760
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Research progress in tofu processing: From raw materials to processing conditions.
    Zhang Q; Wang C; Li B; Li L; Lin D; Chen H; Liu Y; Li S; Qin W; Liu J; Liu W; Yang W
    Crit Rev Food Sci Nutr; 2018 Jun; 58(9):1448-1467. PubMed ID: 27977295
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of components extracted from okara on the physicochemical properties of soymilk and tofu texture.
    Toda K; Chiba K; Ono T
    J Food Sci; 2007 Mar; 72(2):C108-13. PubMed ID: 17995824
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Improving surface functional properties of tofu whey-derived peptides by chemical modification with fatty acids.
    Matemu AO; Katayama S; Kayahara H; Murasawa H; Nakamura S
    J Food Sci; 2012 Apr; 77(4):C333-9. PubMed ID: 22429318
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Protein recovery in soymilk and various soluble fractions as a function of genotype differences, changes during heating, and homogenization.
    Malaki Nik A; Tosh SM; Poysa V; Woodrow L; Corredig M
    J Agric Food Chem; 2008 Nov; 56(22):10893-900. PubMed ID: 18942846
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Changes in soybean phytate content as a result of field growing conditions and influence on tofu texture.
    Ishiguro T; Ono T; Wada T; Tsukamoto C; Kono Y
    Biosci Biotechnol Biochem; 2006 Apr; 70(4):874-80. PubMed ID: 16636454
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Statistical and kinetic studies of the changes in soybean quality during storage as related to soymilk and tofu making.
    Kong F; Chang SK
    J Food Sci; 2009 Mar; 74(2):S81-9. PubMed ID: 19323771
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Synergistic Effect of the Lactic Acid Bacteria and Salt Coagulant in Improvement of Quality Characteristics and Storage Stability of Tofu.
    Yang X; Wang Y; Hao M; Li L
    J Oleo Sci; 2020 Nov; 69(11):1455-1465. PubMed ID: 33055439
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Rebalance between 7S and 11S globulins in soybean seeds of differing protein content and 11SA4.
    Yang A; Yu X; Zheng A; James AT
    Food Chem; 2016 Nov; 210():148-55. PubMed ID: 27211633
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.