[1] |
WANG Xibo, NIE Xin, LIAO Yi, LUO Jiaqian, Lü Xiuli, LIU Jishan, LIU Jun, WANG Zhongjiang, TENG Fei, LI Liang, LI Yang.
Relationship between Soybean Protein and Qianye Tofu Quality
[J]. FOOD SCIENCE, 2020, 41(7): 30-37.
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[2] |
CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang.
Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu
[J]. FOOD SCIENCE, 2020, 41(5): 23-30.
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[3] |
JIN Yang, LIU Lisha, ZHANG Xiaofei, ZHANG Qing, BAI Jie, GUO Hong, PENG Yijiao.
Effect of Coagulation Temperature on Gelling Properties and Chemical Forces of Tofu Coagulated with Glucono-δ-lactone
[J]. FOOD SCIENCE, 2020, 41(23): 49-55.
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[4] |
SUN Na, ZHANG Yating, YU Hansong, ZHU Xianming, ZHU Shijie, ZHOU Shuhui, REN Dayong.
Microflora Structure and Flavor Components and Correlation between Them in Fermented Stinky Tofu
[J]. FOOD SCIENCE, 2020, 41(22): 177-183.
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[5] |
GUO Meng, HE Chuan, ZHAI Wenyi, GUO Huiyuan, LÜ Ying, TONG Qigen.
Formulation Optimization of Egg Tofu and Micro-Analysis of Its Texture Characteristics
[J]. FOOD SCIENCE, 2020, 41(22): 279-288.
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[6] |
LIU Baohua, TONG Xiaohong, WU Changling, QI Yuman, LIU Zongzheng, ZHANG Wankun, LI Yang, JIANG Lianzhou, CHEN Fusheng, MA Chuanguo, WANG Zhongjiang.
Effect of Ultrasonic Pulping Process on the Preparation and Quality of Freeze-Dried Tofu
[J]. FOOD SCIENCE, 2019, 40(7): 114-119.
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[7] |
ZHAO Lei, ZHU Jie, SU Enyi, YANG Haowen, HU Zhuoyan, LI Lin.
Effect of Processing Conditions on Quality and Protein Secondary Structure in Southern Tofu
[J]. FOOD SCIENCE, 2019, 40(1): 62-69.
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[8] |
LIU Lisha, ZHAO Jinhong, JIANG Huabin, ZHANG Qing, JIN Yang, BAI Jie, LI Yumei, PENG Yijiao.
Microbial Community Analysis of North Chinese Tofu and Effect of Low-Water Pulping on Controlling Spoilage Microorganisms
[J]. FOOD SCIENCE, 2018, 39(23): 66-72.
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[9] |
JIANG Lianzhou, ZHU Ying, CHEN Huihui, QI Xinhua, ZHOU Yan, LI Yang, SUI Xiaonan, QI Baokun, WANG Zhongjiang.
Influence of Low-Temperature Vacuum Frying on the Quality of Tofu Puffs
[J]. FOOD SCIENCE, 2018, 39(18): 242-248.
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[10] |
XU Jingting, XIE Laichao, CHEN Chen, WANG Ruican, GUO Shuntang.
Physicochemical Properties of Soybean Varieties from Northeast China and Processing Properties of Corresponding Tofu Products
[J]. FOOD SCIENCE, 2018, 39(17): 32-39.
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[11] |
LIU Lingfei, CHEN Yinghui, XU Jingting, CHEN Zhenjia, GUO Shuntang.
Effect of Different Modes of Magnesium Chloride Addition on Tofu Quality Properties
[J]. FOOD SCIENCE, 2017, 38(7): 102-108.
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[12] |
LI Xiaoya, XU Hui, JIANG Yangjuan, HAN Cuiping,, SUN Shukun, WANG Zongying.
Effects of Processing on the Quality Properties of Northern Chinese Tofu
[J]. FOOD SCIENCE, 2017, 38(6): 261-266.
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[13] |
ZOU Xiaoshuang, LI Jiani, JIANG Nan, JIANG Lianzhou, LI Yang, SUI Xiaonan, QI Baokun, WANG Zhongjiang.
Optimization of Vacuum Freeze-Drying of Tofu by Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(18): 200-207.
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[14] |
XU Zudong, DAI Zhiyuan,, CHEN Kang, MA Xuting, XUE Jing.
Nutritional Components and Gelling Properties of Three Brands of Commercial Ready-to-Eat Fish Tofu
[J]. FOOD SCIENCE, 2017, 38(18): 93-98.
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[15] |
WANG Jinpeng, GUAN Ying, RUI Xin, CHEN Xiaohong, XU Xiao, HUANG Lu, DONG Mingsheng.
Effect of Fu Brick Tea Supplementation on Gelling Properties and Antioxidant Capacity of Probiotic Tofu
[J]. FOOD SCIENCE, 2016, 37(15): 25-30.
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