References
- Cai TD, Chang KC. 1998. Characteristics of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentration. Food Research International 31: 289-295. https://doi.org/10.1016/S0963-9969(98)00091-X
- Messina M. 1995. Modern applications for an ancient bean: soybeans and the prevention and treatment of chronic disease. J Nutr 125: 567S-569S.
- Lee CH, Rha CK. 1978. Microstructure of soybean protein aggregates and its relation to the physical and textural properties of the curd. J Food Sci 43: 79-85. https://doi.org/10.1111/j.1365-2621.1978.tb09740.x
- Johnson LD, Wilson LA. 1984. Influence of soybean variety and the method of processing in tofu manufacturing. J Food Sci 49: 202-205. https://doi.org/10.1111/j.1365-2621.1984.tb13707.x
- Wang HL, Swain EW, Kwolek WF. 1983. Effect of soybean variety on the yield and quality of tofu. Cereal Chem 60: 245-250.
- Saio K. 1983. Tofu-relationships between texture and fine structure, Cereal Foods Worlds 24: 342-345.
- Tsai SJ, Lan CY, Chen SC. 1981. Studies on the yields and quality characteristics of tofu. J Food Sci 46: 1734-1740. https://doi.org/10.1111/j.1365-2621.1981.tb04474.x
- Wang HL, Hesseltine CW. 1982. Coagulation condition in tofu processing. Process Biochem 1: 7-12.
- Kim WJ, Um BY, Chung SS, Chung MS. 1999. Effects of heating temperature and time on textural properties of soy gel. Food Sci Biotechnol 8: 65-67.
- Shurtleff W, Aoyagi A. 1979. Tofu and soymilk production: The book of tofu, A craft and technical manual. New-Age Foods Study Center, California. Vol II, p 88-105.
- Lee BY, Kim DM, Kim GH. 1990. Studies on the processing aptitude of Korean soybean cultivars for soybean curd. Kor J Food Sci Technol 22: 363-370.
- deMan JM, deMan L, Gupta S. 1986. Texture and microstructure of soybean curd as affected by different coagulants, Food Microstructure 5: 83-89.
- Lu JY, Carter E, Chung RA. 1980. Use of calcium salts for soybean curd preparation. J Food Sci 45: 32-34. https://doi.org/10.1111/j.1365-2621.1980.tb03864.x
- Kim JW, Lee JK, Hong JH. 1997. Effect of mixed coagulant on the rheological properties of soybean curd. J Korean Soc Food Sci Nutr 26: 1096-1101.
- AOAC. 2000. Official Methods of Analysis. 17th ed. Association of Official Analytical Chemists, Washington DC. p 34.
- Ellman GL. 1959. Tissue sulfhydryl groups. Arch Biochem Biophysics 82: 70-77. https://doi.org/10.1016/0003-9861(59)90090-6
- Meilgaard M, Civille GV, Carr BT. 1999. Sensory Evaluation Techniques. CRC Press, Florida.
- SAS. 1997. SAS Users Guide. Statistics version 6.12. SAS Institute Inc., Cary, NC.
- Cai TD, Chang KC, Shih MC, Hou HJ, Ji M. 1997. Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties. Food Research International 30: 659-668. https://doi.org/10.1016/S0963-9969(98)00032-5
- Karim AA, Sulebele GA, Azhar ME, Ping CY. 1999. Effect of carrageenan on yield and properties of tofu. Food Chemistry 66: 159-165. https://doi.org/10.1016/S0308-8146(98)00258-1
- Utsumi S, Kinsella J. 1985. Forces involved in soy protein gelation: Effects of various reagents on the formation, hardness and solubility of heat-induced gels made from 7S, 11S and soy isolate. J Food Sci 50: 1278-1282. https://doi.org/10.1111/j.1365-2621.1985.tb10461.x
- Kella NKD, Barbeau WE, Kinsella JE. 1986. Effect of oxidative sulfitolysis of disulfide bonds of glycinin on solubility, surface hydrophobicity, and in vitro digestibility. J Agric Food Chem 34: 251-256. https://doi.org/10.1021/jf00068a024
-
Renkema JMS, Knabben JHM, Vliet TV. 2001. Gel formation by
${\beta}-conglycinin$ and glycinin and their mixtures. Food Hydrocolloids 15: 407-414. https://doi.org/10.1016/S0268-005X(01)00051-0 - Wongprecha T, Takaya T, Kawase T, Nagano T, Nishinari K. 2000. Effects of NaCl and temperature on the gelation of soybean glycinin. In Hydrocolloids-Part I. Physical chemistry and industrial application of gels, polysaccharides, and proteins. Kishinari K, ed. Elsevier Science, Amsterdam. p 435-439.
- Shimada K, Cheftel JC. 1988. Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate. J Agric Food Chem 36: 147-153. https://doi.org/10.1021/jf00079a038
- Tezuka M, Taira H, Igarashi Y, Yagasaki K, Ono T. 2000. Properties of tofus and soy milks prepared from soybeans having different subunits of glycinin. J Agric Food Chem 48: 1111-1117. https://doi.org/10.1021/jf990560l
- Shim JJ, Seo JH, Soh HS, Yoo BS, Lee SP. 2003. Rheological properties of soymilk and curd prepared with micronized full-fat soyflour. J Korean Soc Food Sci Nutr 32: 75-81. https://doi.org/10.3746/jkfn.2003.32.1.075
- Chang KLB, Lin YS, Chen RH. 2003. The effect of chitosan on the gel properties of tofu. J Food Engineering 57: 315-319. https://doi.org/10.1016/S0260-8774(02)00345-X
Cited by
- Characteristics of Soybean Curds Manufactured by Various Bitterns vol.20, pp.1, 2013, https://doi.org/10.11002/kjfp.2013.20.1.37