BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

152 related articles for article (PubMed ID: 36845466)

  • 1. Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu.
    Lu W; Zhang Y; Zhang C; Chen D; Xiao C
    Food Chem X; 2023 Mar; 17():100527. PubMed ID: 36845466
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of Matrix Structure on Protein Digestibility and Antioxidant Property of Different Soybean Curds During
    Hu F; Wang L; Bainto-Ancheta L; Ogawa Y
    J Agric Food Chem; 2024 Apr; 72(13):7364-7373. PubMed ID: 38527851
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu.
    Zhu J; Deng H; Yang A; Wu Z; Li X; Tong P; Chen H
    Food Funct; 2019 Sep; 10(9):5485-5497. PubMed ID: 31411222
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The Comprehensive Utilization of Bean Dregs in High-Fiber Tofu.
    Lu W; Zhang Y; Xiao C; Chen D; Ye Q; Zhang C; Meng X; Wang S
    Foods; 2022 May; 11(10):. PubMed ID: 35627045
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant.
    Shi W; Zhang T; Xie H; Xing B; Wen P; Ouyang K; Xiao F; Guo Q; Xiong H; Zhao Q
    Food Chem; 2024 Aug; 450():138984. PubMed ID: 38642532
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd).
    Jun JY; Jung MJ; Jeong IH; Kim GW; Sim JM; Nam SY; Kim BM
    Food Sci Nutr; 2019 Feb; 7(2):547-553. PubMed ID: 30847133
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Gelling properties of acid-induced tofu (soybean curd): Effects of acid type and nano-fish bone.
    Khoder RM; Zhang L; Yin T; Liu R; You J; Wang L; Huang Q; Ma H
    J Food Sci; 2024 May; 89(5):2843-2856. PubMed ID: 38591333
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Developing radio frequency (RF) heating protocol in packed tofu processing by computer simulation.
    Cui B; Ye P; Wang K; Sun Y; Mao C; Pang H; Fu H; Wang Y; Chen X; Wang Y
    Curr Res Food Sci; 2023; 6():100474. PubMed ID: 36926418
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour.
    Kim YN; Muttakin S; Jung YM; Heo TY; Lee DU
    Foods; 2019 Nov; 8(12):. PubMed ID: 31775330
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Impact of soybean aging conditions on tofu sensory characteristics and acceptance.
    Kamizake NKK; Silva LCP; Prudencio SH
    J Sci Food Agric; 2018 Feb; 98(3):1132-1139. PubMed ID: 28731503
    [TBL] [Abstract][Full Text] [Related]  

  • 13. HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu.
    Yang Y; Wang B; Fu Y; Shi YG; Chen FL; Guan HN; Liu LL; Zhang CY; Zhu PY; Liu Y; Zhang N
    Food Chem; 2021 Jun; 346():128880. PubMed ID: 33418415
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu.
    Hui T; Xing G
    Polymers (Basel); 2022 Jun; 14(12):. PubMed ID: 35745940
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu.
    Liu Y; Sun D; Ma Y; Mu S; Li H; Zhang M; Liu X; Wei X; Bilawal A; Tian B; Jiang Z
    J Sci Food Agric; 2023 Jun; 103(8):3961-3969. PubMed ID: 36397255
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of calcium sulfate concentration in soymilk on the microstructure of firm tofu and the protein constitutions in tofu whey.
    Kao FJ; Su NW; Lee MH
    J Agric Food Chem; 2003 Oct; 51(21):6211-6. PubMed ID: 14518946
    [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. 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]  

    [Next]    [New Search]
    of 8.