ReviewFoods (Basel, Switzerland)2021
Changes of Soybean Protein during Tofu Processing.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed.
- Physicochemical, Structural, and Nutritional Properties of Termite Mushroom-Fortified Tofu and Its Antioxidant Activity During In Vitro Digestion.Foods (Basel, Switzerland) · 2026Article
- Rapid Determination of Soybean Protein Content by Near-Infrared Spectroscopy Coupled with Multi-Learner Ensemble Wavelength Selection.Foods (Basel, Switzerland) · 2026Article
- Accelerating the coagulation of germinated soymilk by glucono-δ-lactone using different physical treatments and quality assessment of separated soybean whey.Food chemistry: X · 2026Article
- AI-assisted screening of soybean varieties: Linking protein composition to tofu quality.Food hydrocolloids · 2026Article
- Structure and Functional Characteristics of Soybean Protein from Different Northeast Cultivars and Their Effects on the Quality of Soymilk Gel.Foods (Basel, Switzerland) · 2025Article
- Techno-Economic Feasibility of Producing High-Protein Tofu from Chickpeas: Process Design and Nutrient Recovery.Foods (Basel, Switzerland) · 2025Article
- Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility.Gels (Basel, Switzerland) · 2025Article
- Metal ions binding and colloidal destabilization in the model systems: Implication on the magnesium chloride coagulation mechanism in tofu making.Food chemistry: X · 2025Article
- Relationship between the chemical composition, textural attributes, and sensory acceptability ofFrontiers in nutrition · 2025Article
- The mechanical and sensory signature of plant-based and animal meat.NPJ science of food · 2024Article
- Research Progress on Tofu Coagulants and Their Coagulation Mechanisms.Foods (Basel, Switzerland) · 2024Review
- Comparative Analysis of Texture Characteristics, Sensory Properties, and Volatile Components in Four Types of Marinated Tofu.Foods (Basel, Switzerland) · 2024Article
- The enhancement effect of mungbean on the physical, functional, and sensory characteristics of soy yoghurt.Scientific reports · 2024Article
- Structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the Loess Plateau of China.Food chemistry: X · 2023Article
- Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
Abstract
Tofu has a long history of use and is rich in high-quality plant protein; however, its production process is relatively complicated. The tofu production process includes soybean pretreatment, soaking, grinding, boiling, pulping, pressing, and packing. Every step in this process has an impact on the soy protein and, ultimately, affects the quality of the tofu. Furthermore, soy protein gel is the basis for the formation of soy curd. This review summarizes the series of changes in the composition and structure of soy protein that occur during the processing of tofu (specifically, during the pressing, preservation, and packaging steps) and the effects of soybean varieties, storage conditions, soybean milk pretreatment, and coagulant types on the structure of soybean protein and the quality of tofu. Finally, we highlight the advantages and limitations of current research and provide directions for future research in tofu production. This review is aimed at providing a reference for research into and improvement of the production of tofu.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.