ArticleFood chemistry: X2024
Quality variation analysis and rehydration kinetics modeling of yuba subjecting to three different drying process.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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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
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Who cites it
4 citing papers in PubMed.
- Microwave Pretreatment of Soybeans Prior to Soaking Enhances Mechanical and Rehydration Properties of Yuba.Foods (Basel, Switzerland) · 2026Article
- Integrated multi-dimensional micro-structure reveals the changes in moisture migration and quality attributes during drying of apple slices with ultrasonic pretreatment.Food chemistry: X · 2025Article
- Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage.Food chemistry: X · 2025Article
- Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical Fields.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the effects of hot air drying (HAD), microwave vacuum drying (MVD), and vacuum frying drying (VFD) on the quality of yuba and utilized mathematical models (Peleg model, Weibull model, first-order kinetic model, and exponential association model) to explore the rehydration kinetics of yuba. The results indicated that, compared to HAD, MVD significantly increased yuba's
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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.