A Strong and Water‐Retaining Biomass Adhesive Inspired by Tofu
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DOI: 10.1002/adfm.202424726
Abstract: The poor mechanical strength and low water retention of biomass adhesives present significant challenges when substituting petrochemical adhesives in practical applications. Inspired by the colloidal gel structure in Tofu, the development of a high‐performance protein‐based… read more here.
Keywords: strong water; tofu; water; biomass ... See more keywords
Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12342
Abstract: BACKGROUND Tofu is rich in nutrients and contains high-quality protein. However, commercial tofu products usually have weak gel strength and low water holding capacity. In this study, effects of selective thermal denaturation (STD) time (0-20… read more here.
Keywords: green soybean; tofu; characteristics green; soybean tofu ... See more keywords
Evolution of volatile compounds of baked dried tofu during infrared baking process and their correlation with relevant physicochemical properties.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.13469
Abstract: BACKGROUND Energy-saving and low-carbon baking processes, as well as the need to determine the flavor-forming mechanisms of baked dried tofu, were becoming increasingly necessary. The application of emerging catalytic infrared radiation (CIR) technology in baking… read more here.
Keywords: process; baked dried; tofu; compounds baked ... See more keywords
Effects of freezing processes on the structure and flavor of frozen tofu
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DOI: 10.1002/jsfa.14245
Abstract: Frozen tofu with a porous and elastic structure and a unique taste is formed by steaming, soaking and freezing fresh tofu. At present, no unified standard exists for the manufacture of frozen tofu. Hence, this… read more here.
Keywords: tofu; processes structure; freezing processes; frozen tofu ... See more keywords
HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low-fat tofu.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8233
Abstract: BACKGROUND The effect of the addition of hydroxypropyl methylcellulose (HPMC) on the textural properties of low-fat tofu was investigated. Three fat levels (240, 100 and 30 g kg-1 ) were used to make tofu, which were identified… read more here.
Keywords: low fat; hydroxypropyl methylcellulose; hpmc; properties low ... See more keywords
Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109204
Abstract: The digestion of plant protein is highly dependent on multiple factors, with two of the most important being the protein source and the food matrix. The present study investigated the effects of these two factors… read more here.
Keywords: protein; plant; digestion; pea protein ... See more keywords
Effects of different carrageenan types on the rheological and water-holding properties of tofu
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.12.038
Abstract: Effects of three carrageenan types including κ/ι-hybrid carrageenan, κ/ι-mixture carrageenan, and K+-κ-carrageenan in the concentrations of 0.5 g/kg, 1.5 g/kg, 2.5 g/kg on the texture, rheological property, microstructure, and water holding property of tofu were compared for texture… read more here.
Keywords: water holding; carrageenan types; carrageenan; tofu ... See more keywords
Quality and storage stability of fish tofu as affected by duck albumen hydrolysate-epigalocatechin gallate conjugate
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108927
Abstract: Abstract The impacts of duck albumen hydrolysate-epigalocatechin gallate (DE)-conjugate at different levels (0.5–2.0 g/100g) on gel properties, sensory characteristics and storage stability of fish tofu during 21 days of refrigerated storage were evaluated. The incorporation of… read more here.
Keywords: storage; conjugate; fish tofu; duck albumen ... See more keywords
The thermally induced reaction of cracker-like aroma characteristic resulting from proline, glycine and valine with D-glucose and lactose
Sign Up to like & getrecommendations! Published in 2017 at "Proceedings of the Nutrition Society"
DOI: 10.1017/s0029665117003901
Abstract: Tofu is an affordable source of protein but is often rejected because of the beany flavour. Previous study had reduced this flavour by using Soy Protein Isolate as an alternative to soya beans. Therefore, the… read more here.
Keywords: hthp; reaction; cracker like; tofu ... See more keywords
Synergistic Effect of Tofu Wastewater and NAA on Euglena sp. Biofuel and Pigment Yield
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DOI: 10.18517/ijaseit.15.5.20534
Abstract: The potential of microalgae as a renewable feedstock for biofuel production has attracted growing interest. Among these, Euglena sp. is considered a promising candidate due to its high lipid content and flexible growth characteristics. However,… read more here.
Keywords: tofu; tofu wastewater; day; growth ... See more keywords
The Influence of Selected Herb Additives on the Organoleptic and Antioxidant Properties and Storage Stability of Frozen Homemade Tofu
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DOI: 10.3390/app14156801
Abstract: The aim of this study was to check the impact of the addition of selected flavoring herbs on the organoleptic and antioxidant properties of homemade tofu, as well as the possibility of its storage extension… read more here.
Keywords: homemade tofu; tofu; antioxidant properties; organoleptic antioxidant ... See more keywords