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60 积分 2025-12-12 加入
Conjugation of soymilk protein and arabinoxylan induced by peroxidase to improve the gel properties of tofu
2天前
已完结
Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk
2天前
已完结
Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu
2天前
已完结
Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology
7天前
已完结
Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides
8天前
已完结
Effect of coagulants on the physicochemical properties of fresh tofu
8天前
已完结
Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu
18天前
已完结
Metabolic network of lactic acid bacteria driving the formation of characteristic flavor compounds in traditional Yunnan fermented soy whey (FSW) and their formation mechanisms
23天前
已完结
Acid induced gelation of heated soymilks: Protein structure, molecular interactions and gel properties
29天前
已完结
In situ covalent modification of soy protein isolate during alkaline extraction: effects of polyphenol structure and concentration on protein yield, conformation, functional properties, and emulsifying performance
1个月前
已完结
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