Application of two-stage ohmic heating to tofu processing

Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture

Rajni Mujoo, Dianne T. Trinh, P. K. W. Ng · Food Chemistry · 2003 · 223 citations

Agriculture, Agronomy, Food Science +14

Gel formation by β-conglycinin and glycinin and their mixtures

Jacoba M.S. Renkema, J.H.M. Knabben, T. van Vliet · Food Hydrocolloids · 2001 · 215 citations

Life Sciences, Biochemistry, Materials Science +12

Heat-induced interactions between soybean proteins: preferential association of 11S basic subunits and .beta. subunits of 7S

Shigeru Utsumi, Srinivasan Damodaran, John Kinsella · Journal of Agricultural and Food Chemistry · 1984 · 174 citations

Agriculture, Biochemistry, Food Science +13

Structure-function relationships in food proteins: subunit interactions in heat-induced gelation of 7S, 11S, and soy isolate proteins

Shigeru Utsumi, John Kinsella · Journal of Agricultural and Food Chemistry · 1985 · 142 citations

Agriculture, Biochemistry, Food Science +17

Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties

Zhisheng Liu, Sam K. C. Chang, LI Li-te et al. · Food Research International · 2004 · 125 citations

Agriculture, Dairy Science, Food Science +14