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    10 research outputs found

    The Localization of Phytate in Tofu Curd Formation and Effects of Phytate on Tofu Texture

    Author
    Publication venue
    Institute of Food Technologists
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    No full text
    Institutional Repositories DataBase (IRDB)

    Molecular weights of subunit components of bovine casein micelles

    Author
    Publication venue
    'Cambridge University Press (CUP)'
    Publication date
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    No full text
    Crossref

    Interaction between Protein and Lipid in Soybean Milk at Elevated Temperature

    Author
    Publication venue
    'American Chemical Society (ACS)'
    Publication date
    Field of study
    No full text
    Crossref

    Incorporation of Soy Milk Lipid into Protein Coagulum by Addition of Calcium Chloride

    Author
    Publication venue
    'American Chemical Society (ACS)'
    Publication date
    Field of study
    No full text
    Crossref

    Rapid Measurement of Phytate in Soy Products by Mid-infrared Spectroscopy

    Author
    Publication venue
    Institute of Food Technologists
    Publication date
    Field of study
    No full text
    Institutional Repositories DataBase (IRDB)

    Homogeneity and Microstructure of Tofu Depends on 11S/7S Globulin Ratio in Soymilk and Coagulant Concentration

    Author
    Publication venue
    'Japanese Society for Food Science and Technology'
    Publication date
    Field of study
    No full text
    Institutional Repositories DataBase (IRDB)

    Separation of the submicelles from micellar casein by high performance gel chromatography on a TSK-GEL G4000SW column

    Author
    Publication venue
    'Cambridge University Press (CUP)'
    Publication date
    Field of study
    No full text
    Crossref

    Properties of Tofus and Soy Milks Prepared from Soybeans Having Different Subunits of Glycinin

    Author
    Publication venue
    'American Chemical Society (ACS)'
    Publication date
    Field of study
    No full text
    Crossref

    Rapid Quantitative Analysis of the Major Components in Soymilk Using Fourier-Transform Infrared Spectroscopy (FT-IR)

    Author
    Publication venue
    'Japanese Society for Food Science and Technology'
    Publication date
    Field of study
    No full text
    Institutional Repositories DataBase (IRDB)

    Seed Protein Content and Consistency of Tofu Prepared with Different Magnesium Chloride Concentrations in Six Japanese Soybean Varieties

    Author
    Publication venue
    'Japanese Society of Breeding'
    Publication date
    Field of study
    No full text
    Institutional Repositories DataBase (IRDB)
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