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Journal Abstract Search

324 related items for PubMed ID: 21627319

  • 1. 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 13; 59(13):7368-76. PubMed ID: 21627319
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  • 2. 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 26; 56(22):10893-900. PubMed ID: 18942846
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  • 4. 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 26; 73(3):S134-44. PubMed ID: 18387126
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  • 7. 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 16; 61(2):387-93. PubMed ID: 23181760
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  • 8. 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 01; 194():284-9. PubMed ID: 26471556
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  • 12. Identification of glycinin and beta-conglycinin subunits that contribute to the increased protein content of high-protein soybean lines.
    Krishnan HB, Natarajan SS, Mahmoud AA, Nelson RL.
    J Agric Food Chem; 2007 Mar 07; 55(5):1839-45. PubMed ID: 17266327
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  • 15. Effects of anaerobic processing of soybean seeds on the properties of tofu.
    Matsui K, Takaki S, Shimada K, Hajika M.
    Biosci Biotechnol Biochem; 2011 Mar 07; 75(6):1174-6. PubMed ID: 21670517
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