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  • 中文期刊(546167)
  • 外文期刊(5)
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  • 获奖成果(7190)
  • 专利(42595)

期刊名称

  • foods(3)
  • food chemistry-x(1)
  • lwt-food science and technology(1)

关键词

  • coagulant; calcium sulfate; whole soybean flour tofu; glucose-delta-lactone; volatile organic compounds(1)
  • gamma-aminobutyric acid (gaba); fermented soybean sprout yogurt-like product; reversed-phase high performance liquid chromatography; gaba-rich yogurt; response surface methodology(1)
  • high-fiber tofu; bean dreg; gc-ims; nuclear magnetic resonance(1)
  • salted egg; flavor; ultrasonic; positive and negative pressure(1)
  • whole bean tofu; texture and microstructure; high-speed crushing; gc-ims; principal component analysis(1)

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作者

  • Lu, Wenjing AND Zhang, Yue AND Zhang, Cen AND Chen, Di AND Xiao, Chaogeng(0)

机构

  • zhejiang acad agr sci, food sci inst, state key lab managing biot & chem threats qual &, hangzhou 310021, peoples r china(2)
  • zhejiang acad agr sci, inst food sci, state key lab managing biot & chem threats qual &, 298 desheng rd, hangzhou 310021, peoples r china(2)
  • china jiliang univ, coll life sci, hangzhou 310021, peoples r china(1)
  • hangzhou bean food co ltd, fengdu rd,fengdu ind pk, hangzhou 311115, peoples r china(1)
  • univ hong kong, sch biol sci, pokfulam rd, hong kong, peoples r china(1)
  • zhejiang acad agr sci, inst food sci, 298 desheng rd, hangzhou 310021, peoples r china(1)
  • zhejiang univ technol, coll food sci & technol, hangzhou 310014, peoples r china(1)
  • zhejiang univ technol, coll food sci & technol, huzhou 310014, peoples r china(1)

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年份

  • 2023(3)
  • 2022(2)
科研产出
资源类型: 外文期刊
作者:Lu, Wenjing(精确检索)
作者:Zhang, Yue(精确检索)
作者:Zhang, Cen(精确检索)
作者:Chen, Di(精确检索)
作者:Xiao, Chaogeng(精确检索)
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共5条记录
1The Comprehensive Utilization of Bean Dregs in High-Fiber Tofu

作者：

机构：

来源：FOODS

关键词： high-fiber tofu; bean dreg; GC-IMS; nuclear magnetic resonance

年份：2022

2Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu

作者：

机构：

来源：FOOD CHEMISTRY-X

关键词： Coagulant; Calcium sulfate; Whole soybean flour tofu; Glucose-delta-lactone; Volatile organic compounds

年份：2023

3Optimizing Levilactobacillus brevis NPS-QW 145 Fermentation for Gamma-Aminobutyric Acid (GABA) Production in Soybean Sprout Yogurt-like Product

作者：

机构：

来源：FOODS

关键词： gamma-aminobutyric acid (GABA); fermented soybean sprout yogurt-like product; reversed-phase high performance liquid chromatography; GABA-rich yogurt; response surface methodology

年份：2023

4A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method

作者：

机构：

来源：FOODS

关键词： salted egg; flavor; ultrasonic; positive and negative pressure

年份：2023

5Evaluation of the quality of whole bean tofu prepared from high-speed homogenized soy flour

作者：

机构：

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Whole bean tofu; Texture and microstructure; High-speed crushing; GC-IMS; Principal component analysis

年份：2022

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