Relationship between Soybean Protein and Qianye Tofu Quality

被引：0
|
作者：
大豆蛋白与千叶豆腐品质特性的关系
机构：
[1] Wang, Xibo
[2] Nie, Xin
[3] Liao, Yi
[4] Luo, Jiaqian
[5] Lü, Xiuli
[6] Liu, Jishan
[7] Liu, Jun
[8] Wang, Zhongjiang
[9] Teng, Fei
[10] Li, Liang
[11] 1,Li, Yang
来源：
Li, Yang (liyanghuangyu@163.com) | 1600年 / Chinese Chamber of Commerce卷 / 41期
关键词：
Amino acids;
D O I：
10.7506/spkx1002-6630-20190319-248
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：30 / 37
相关论文
共 50 条
  • [1] Effect of soy protein on the quality of Qianye tofu in different storage periods
    Jiang L.
    Ran A.
    Jia Z.
    Liu J.
    Li Y.
    Wang Z.
    Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 2019, 35 (20): : 311 - 318
  • [2] Soybean protein composition and tofu quality
    Murphy, PA
    Chen, HP
    Hauck, GC
    Wilson, LA
    FOOD TECHNOLOGY, 1997, 51 (03) : 86 - &
  • [3] Processing effect on soybean storage proteins and their relationship with tofu quality
    Cai, TD
    Chang, KC
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (02) : 720 - 727
  • [4] Yield, protein, and oil quality of soybean genotypes selected for tofu production
    M.S.S. Rao
    A.S. Bhagsari
    A.I. Mohamed
    Plant Foods for Human Nutrition, 1998, 52 : 241 - 251
  • [5] Yield, protein, and oil quality of soybean genotypes selected for tofu production
    Rao, MSS
    Bhagsari, AS
    Mohamed, AI
    PLANT FOODS FOR HUMAN NUTRITION, 1998, 52 (03) : 241 - 251
  • [6] Effect of soybean preservation on tofu quality
    Saitoh, S
    Utsuno, K
    Watanabe, K
    Urushibata, M
    Yoshida, T
    Ikuta, K
    Harada, H
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1997, 44 (12): : 912 - 916
  • [7] EFFECT OF SOYBEAN VARIETIES ON THE YIELD AND QUALITY OF TOFU
    WANG, HL
    SWAIN, EW
    KWOLEK, WF
    FEHR, WR
    CEREAL CHEMISTRY, 1983, 60 (03) : 245 - 248
  • [8] Changes of Soybean Protein during Tofu Processing
    Guan, Xiangfei
    Zhong, Xuequn
    Lu, Yuhao
    Du, Xin
    Jia, Rui
    Li, Hansheng
    Zhang, Minlian
    FOODS, 2021, 10 (07)
  • [9] Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production
    Meng, Shi
    Chang, Sam
    Gillen, Anne M.
    Zhang, Yan
    FOOD CHEMISTRY, 2016, 213 : 31 - 39
  • [10] RELATIONSHIPS BETWEEN SOYBEAN COMPONENTS AND TOFU TEXTURE
    SCHAEFER, MJ
    LOVE, J
    JOURNAL OF FOOD QUALITY, 1992, 15 (01) : 53 - 66
12345