4.3 Article

Correlation Between Protein Hydrolysates and Color During Fermentation of Mucor-Type Douchi

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

BIOLOGICAL PROPERTIES OF MELANOIDINS: A REVIEW

Ewa Langner et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)

Article Food Science & Technology

Study on the Functional Properties of Soybean Protein Isolate Cross-Linked with Gelatin by Microbial Transglutaminase

Yi-Ning Zhang et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2013)

Article Agriculture, Multidisciplinary

Formation of soy protein isolate-dextran conjugates by moderate Maillard reaction in macromolecular crowding conditions

Xiu-Ying Zhuo et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Article Biochemistry & Molecular Biology

Analysis of the Amino Acids of Soy Globulins by AOT Reverse Micelles and Aqueous Buffer

Xiaoyan Zhao et al.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2011)

Article Food Science & Technology

Molecular identification of microbial community in Chinese douchi during post-fermentation process

Tingtao Chen et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2011)

Article Food Science & Technology

Characteristics and functional properties of wheat germ protein glycated with saccharides through Maillard reaction

Li-Ya Niu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)

Article Food Science & Technology

Changes During Processing and Sodium Chloride Supplementation on the Physical and Chemical Properties of Douchi

Li-Jun Wang et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2010)

Article Food Science & Technology

EFFECT OF SOYBEAN VARIETIES ON THE FIBRINOLYTIC ACTIVITY AND SENSORY CHARACTERISTICS OF DOUCHI

Yangchao Luo et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2010)

Article Food Science & Technology

Chemical components of Aspergillus-type Douchi, a Chinese traditional fermented soybean product, change during the fermentation process

Jian-Hua Zhang et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)

Article Chemistry, Applied

Anti-α-glucosidase activity of Chinese traditionally fermented soybean (douchi)

Jing Chen et al.

FOOD CHEMISTRY (2007)

Article Chemistry, Applied

Taste enhancer from the long-term ripening of miso (soybean paste)

M Ogasawara et al.

FOOD CHEMISTRY (2006)