Lv11
10 积分 2025-12-12 加入
Mechanism of change of the physicochemical characteristics, gelation process, water state, and microstructure of okara tofu analogues induced by high-intensity ultrasound treatment
2小时前
已完结
Application of ultrasound and its real‐time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism
2小时前
已完结
Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant
18天前
已完结
Water-in-oil-in-water emulgels with internal aqueous phase gelation for controlled soymilk coagulation
18天前
已完结
Application of ultrasound and its real‐time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism
18天前
已完结
Mechanism governing textural changes of low-moisture tofu induced by NaCl addition in soymilk
23天前
已完结
Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant
23天前
已完结
Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu
1个月前
已完结
Effect of pressing pressure and time on the quality characteristics of firm tofu
1个月前
已完结
Property changes of frozen soybean curd during frozen storage in “Kori-tofu” manufacturing process
1个月前
已完结
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