Research graph
References from Multivariate analysis of the interactive effects of thermosonication and coagulant type on tofu quality characteristics and yield. Local targets link to admitted publications; unresolved targets remain external evidence.
Recent advances in the dual effect of power ultrasound on microorganisms in the dairy industry: activation or inactivation
10.1080/10408398.2020.1830027 · 2022 · External reference
A modified weibull model for bacterial inactivation
10.1016/j.ijfodmicro.2004.10.016 · 2005 · External reference
Modern techniques efficacy on tofu processing: a review
10.1016/j.tifs.2021.07.023 · 2021 · External reference
Food quality assessed by chemometrics
10.3390/foods9070897 · 2020 · External reference
Unresolved reference
2012 · External reference
Relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu as influenced by different coagulants
10.3389/fnut.2025.1724587 · 2025 · External reference
A focus on the death kinetics in predictive microbiology: benefits and limits of the Most important models and some tools dealing with their application in foods
10.3390/foods4040565 · 2015 · External reference
The weibull model for microbial inactivation
10.1007/s12393-021-09291-y · 2022 · External reference
Insight into the processing, gelation and functional components of tofu: a review
10.3390/pr11010202 · 2023 · External reference
Implementation of chemometrics in quality evaluation of food and beverages
10.1080/10408398.2016.1276883 · 2018 · External reference
Effect of high‐intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase‐catalyzed tofu gel
10.1111/1750-3841.15735 · 2021 · External reference
Research progress on tofu coagulants and their coagulation mechanisms
10.3390/foods13213475 · 2024 · External reference
Processing influences on composition and quality attributes of soymilk and its powder
10.1007/s12393-012-9053-0 · 2012 · External reference
Changes of soybean protein during tofu processing
10.3390/foods10071594 · 2021 · External reference
Antibacterial mechanism of ultrasound against escherichia Coli: alterations in membrane microstructures and properties
10.1016/j.ultsonch.2021.105509 · 2021 · External reference
Sources and production of plant-based milk analogs
10.1007/978-3-032-19713-9_11 · 2026 · External reference
Evaluation of effect of ultrasound and transglutaminase enzyme treatments on yield, physicochemical properties and microstructure of soy cheese
10.22104/ift.2022.5781.2116 · 2023 · External reference
Effect of thermal processing on soymilk
10.1111/j.1365-2621.1995.tb01377.x · 1995 · External reference
Optimizing conditions for thermal processes of soy milk
10.1021/jf020182b · 2002 · External reference
Compound salt-based coagulants for Tofu gel production: balancing quality and protein digestibility
10.3390/gels11070524 · 2025 · External reference
Comparative effect of boiling, microwave and ultrasonication treatment on microstructure, nutritional and microbial quality of tofu
10.1016/j.afres.2025.100750 · 2025 · External reference
Application of ultrasound
10.1016/b978-0-12-411479-1.00015-2 · 2014 · External reference
Effects of organic acid coagulants on the textural and physical–chemical properties of tofu
10.3390/app14198580 · 2024 · External reference
Reinterpretation of microbial survival curves
10.1080/10408699891274246 · 1998 · External reference
Influence of temperature on the inactivation kinetics of Salmonella Enteritidis by the application of UV-C technology in soymilk
10.1016/j.foodcont.2018.06.033 · 2018 · External reference
Non‐Thermal processing (NTP) as preservation techniques for microbial safety in selected plant‐based food products: a systematic review
10.1155/jfpp/6677975 · 2025 · External reference
Plant-based milk alternatives: types, processes, benefits, and characteristics
10.1080/87559129.2021.1952421 · 2023 · External reference
Comparison of chemometric problems in food analysis using non-linear methods
10.3390/molecules25133025 · 2020 · External reference
Microbiological characteristics of fresh tofu produced in small industrial scale and identification of specific spoiling microorganisms
10.1016/j.lwt.2016.02.057 · 2016 · External reference
The effects and mechanisms of ultrasound waves on bacteria used in sonochemical reactor for wastewater
10.1016/b978-0-443-23913-7.00009-1 · 2026 · External reference
Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu
10.1111/ijfs.14357 · 2020 · External reference
Process optimization for soft tofu
10.1111/j.1365-2621.1997.tb15466.x · 1997 · External reference
Unresolved reference
1987 · External reference
Ideal sorting: an extension of preference sorting
10.1111/joss.70145 · 2026 · External reference
Unresolved reference
1986 · External reference
The exploration of pasteurization processes and mechanisms of inactivation of bacillus cereus ATCC 14579 using radio frequency energy
10.1016/j.ijfoodmicro.2024.110919 · 2025 · External reference
On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells
10.1016/s0168-1605(01)00742-5 · 2002 · External reference
Sustainable tofu production using lime juice and tamarind extract: natural, low-carbon alternatives to synthetic coagulant
10.3303/cet25122010 · 2025 · External reference
Application of ultrasound and its real‐time monitoring of the acoustic field during processing of tofu: parameter optimization, protein modification, and potential mechanism
10.1111/1541-4337.13161 · External reference
From soybeans to tofu: the underlying chemistry
10.1021/acs.jchemed.3c00096 · External reference
Effects of the marinating process on the quality characteristics and bacterial community of leisure dried tofu
10.3390/foods12040841 · 2023 · External reference
Use of sonication and sodium alginate to synergistically modify milk proteins: network reinforcement mechanism for shelf-stable ambient-temperature-storage yogurt
10.1016/j.ijbiomac.2025.148569 · 2025 · External reference
Comparison between hydrodynamic and ultrasound cavitation on the inactivation of lipoxygenase and physicochemical properties of soymilk
10.1016/j.ultsonch.2023.106692 · 2023 · External reference
Ultrasound pretreatment combined with emulsion coagulant: synergistic effects on soybean protein gel properties and salt-coagulated tofu quality
10.1016/j.ultsonch.2025.107437 · 2025 · External reference
Thermal effects induced by high-intensity ultrasound cavitation on soy protein isolate: structural modulations and gelation behaviors
10.1016/j.foodhyd.2025.112247 · 2025 · External reference
Research progress in tofu processing: from raw materials to processing conditions
10.1080/10408398.2016.1263823 · 2018 · External reference
Optimizing secondary pasteurization induced gel defects of ambient-temperature-storage yogurt: synergistic effects of low-methoxyl pectin and diffusing/focusing ultrasound
10.1016/j.ultsonch.2026.107831 · 2026 · External reference
Tofu products: a review of their raw materials, processing conditions, and packaging
10.1111/1541-4337.12640 · 2020 · External reference
Sources and production of plant-based milk analogs
10.1007/978-3-032-19713-9_11 · ExternalCitation · doi-reference
Processing influences on composition and quality attributes of soymilk and its powder
10.1007/s12393-012-9053-0 · ExternalCitation · doi-reference
The weibull model for microbial inactivation
10.1007/s12393-021-09291-y · ExternalCitation · doi-reference
Application of ultrasound
10.1016/b978-0-12-411479-1.00015-2 · ExternalCitation · doi-reference
The effects and mechanisms of ultrasound waves on bacteria used in sonochemical reactor for wastewater
10.1016/b978-0-443-23913-7.00009-1 · ExternalCitation · doi-reference
Comparative effect of boiling, microwave and ultrasonication treatment on microstructure, nutritional and microbial quality of tofu
10.1016/j.afres.2025.100750 · ExternalCitation · doi-reference
Influence of temperature on the inactivation kinetics of Salmonella Enteritidis by the application of UV-C technology in soymilk
10.1016/j.foodcont.2018.06.033 · ExternalCitation · doi-reference
Thermal effects induced by high-intensity ultrasound cavitation on soy protein isolate: structural modulations and gelation behaviors
10.1016/j.foodhyd.2025.112247 · ExternalCitation · doi-reference
Use of sonication and sodium alginate to synergistically modify milk proteins: network reinforcement mechanism for shelf-stable ambient-temperature-storage yogurt
10.1016/j.ijbiomac.2025.148569 · ExternalCitation · doi-reference
A modified weibull model for bacterial inactivation
10.1016/j.ijfodmicro.2004.10.016 · ExternalCitation · doi-reference
The exploration of pasteurization processes and mechanisms of inactivation of bacillus cereus ATCC 14579 using radio frequency energy
10.1016/j.ijfoodmicro.2024.110919 · ExternalCitation · doi-reference
Microbiological characteristics of fresh tofu produced in small industrial scale and identification of specific spoiling microorganisms
10.1016/j.lwt.2016.02.057 · ExternalCitation · doi-reference
Modern techniques efficacy on tofu processing: a review
10.1016/j.tifs.2021.07.023 · ExternalCitation · doi-reference
Antibacterial mechanism of ultrasound against escherichia Coli: alterations in membrane microstructures and properties
10.1016/j.ultsonch.2021.105509 · ExternalCitation · doi-reference
Comparison between hydrodynamic and ultrasound cavitation on the inactivation of lipoxygenase and physicochemical properties of soymilk
10.1016/j.ultsonch.2023.106692 · ExternalCitation · doi-reference
Ultrasound pretreatment combined with emulsion coagulant: synergistic effects on soybean protein gel properties and salt-coagulated tofu quality
10.1016/j.ultsonch.2025.107437 · ExternalCitation · doi-reference
Optimizing secondary pasteurization induced gel defects of ambient-temperature-storage yogurt: synergistic effects of low-methoxyl pectin and diffusing/focusing ultrasound
10.1016/j.ultsonch.2026.107831 · ExternalCitation · doi-reference
On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells
10.1016/s0168-1605(01)00742-5 · ExternalCitation · doi-reference
From soybeans to tofu: the underlying chemistry
10.1021/acs.jchemed.3c00096 · ExternalCitation · doi-reference
Optimizing conditions for thermal processes of soy milk
10.1021/jf020182b · ExternalCitation · doi-reference
Research progress in tofu processing: from raw materials to processing conditions
10.1080/10408398.2016.1263823 · ExternalCitation · doi-reference
Implementation of chemometrics in quality evaluation of food and beverages
10.1080/10408398.2016.1276883 · ExternalCitation · doi-reference
Recent advances in the dual effect of power ultrasound on microorganisms in the dairy industry: activation or inactivation
10.1080/10408398.2020.1830027 · ExternalCitation · doi-reference
Reinterpretation of microbial survival curves
10.1080/10408699891274246 · ExternalCitation · doi-reference
Plant-based milk alternatives: types, processes, benefits, and characteristics
10.1080/87559129.2021.1952421 · ExternalCitation · doi-reference
Tofu products: a review of their raw materials, processing conditions, and packaging
10.1111/1541-4337.12640 · ExternalCitation · doi-reference
Application of ultrasound and its real‐time monitoring of the acoustic field during processing of tofu: parameter optimization, protein modification, and potential mechanism
10.1111/1541-4337.13161 · ExternalCitation · doi-reference
Effect of high‐intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase‐catalyzed tofu gel
10.1111/1750-3841.15735 · ExternalCitation · doi-reference
Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu
10.1111/ijfs.14357 · ExternalCitation · doi-reference
Effect of thermal processing on soymilk
10.1111/j.1365-2621.1995.tb01377.x · ExternalCitation · doi-reference
Process optimization for soft tofu
10.1111/j.1365-2621.1997.tb15466.x · ExternalCitation · doi-reference
Ideal sorting: an extension of preference sorting
10.1111/joss.70145 · ExternalCitation · doi-reference
Non‐Thermal processing (NTP) as preservation techniques for microbial safety in selected plant‐based food products: a systematic review
10.1155/jfpp/6677975 · ExternalCitation · doi-reference
Evaluation of effect of ultrasound and transglutaminase enzyme treatments on yield, physicochemical properties and microstructure of soy cheese
10.22104/ift.2022.5781.2116 · ExternalCitation · doi-reference
Sustainable tofu production using lime juice and tamarind extract: natural, low-carbon alternatives to synthetic coagulant
10.3303/cet25122010 · ExternalCitation · doi-reference
Relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu as influenced by different coagulants
10.3389/fnut.2025.1724587 · ExternalCitation · doi-reference
Effects of organic acid coagulants on the textural and physical–chemical properties of tofu
10.3390/app14198580 · ExternalCitation · doi-reference
Changes of soybean protein during tofu processing
10.3390/foods10071594 · ExternalCitation · doi-reference
Effects of the marinating process on the quality characteristics and bacterial community of leisure dried tofu
10.3390/foods12040841 · ExternalCitation · doi-reference
Research progress on tofu coagulants and their coagulation mechanisms
10.3390/foods13213475 · ExternalCitation · doi-reference
A focus on the death kinetics in predictive microbiology: benefits and limits of the Most important models and some tools dealing with their application in foods
10.3390/foods4040565 · ExternalCitation · doi-reference
Food quality assessed by chemometrics
10.3390/foods9070897 · ExternalCitation · doi-reference
Compound salt-based coagulants for Tofu gel production: balancing quality and protein digestibility
10.3390/gels11070524 · ExternalCitation · doi-reference
Comparison of chemometric problems in food analysis using non-linear methods
10.3390/molecules25133025 · ExternalCitation · doi-reference
Insight into the processing, gelation and functional components of tofu: a review
10.3390/pr11010202 · ExternalCitation · doi-reference
