Tofu Research Today is a free monthly online journal that collates and summarizes the latest research about Tofu, including details on soy protein, soya bean, bean curd, health benefits, risks.

Volume 8 (2011), Issue 4 (April)

1. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
   J Sci Food Agric, 91(7): 1187-98. [Abstract] [Full-text]
2. US assessment of estrogen-responsive organ growth among healthy term infants: piloting methods for assessing estrogenic activity.
   Pediatr Radiol, 41(5): 633-42. [Abstract] [Full-text]
3. Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents.
   Int J Food Sci Nutr, 62(4): 410-7. [Abstract] [Full-text]
4. Effect of water content on thermal behavior of freeze-dried soy whey and their isolated proteins.
   J Agric Food Chem, 59(8): 3950-6. [Abstract] [Full-text]
5. Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: influence of thermal treatments before and/or after emulsification.
   J Agric Food Chem, 59(8): 4071-7. [Abstract] [Full-text]
6. Effects of soy intake on glycemic control: a meta-analysis of randomized controlled trials.
   Am J Clin Nutr, 93(5): 1092-101. [Abstract] [Full-text]
7. Molecular diagnosis of peanut and legume allergy.
   Curr Opin Allergy Clin Immunol, 11(3): 222-8. [Abstract] [Full-text]

© 2004-2012 Tofu Research Today. All Rights Reserved.