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Agricultural and Biological Chemistry Volume 33, 1969 - Issue 1
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Food and Nutrition

Protein-Calcium-Phytic Acid Relationships in Soybean

Part III. Effect of Phytic Acid on Coagulative Reaction in Tofu-making

Kyoko SaioFood Research Institute, Ministry of Agriculture and Forestry
,
Emiko KoyamaJapan Tofu Association
,
Sadao YamazakiJapan Tofu Association
&
Tokuji WatanabeFood Research Institute, Ministry of Agriculture and Forestry
Pages 36-42 | Received 07 May 1968, Published online: 09 Sep 2014

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Tiffany Amat, Ali Assifaoui, Christophe Schmitt & Rémi Saurel. (2023) Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calcium. Critical Reviews in Food Science and Nutrition 63:33, pages 12036-12058.
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Articles from other publishers (3)

Ruican Wang & Shuntang Guo. (2021) Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety. Comprehensive Reviews in Food Science and Food Safety 20:2, pages 2081-2105.
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Kensuke ITOShiori IDOGAWA. (2013) Elastic Behavior of Tofu Emulsion Gel豆腐エマルションゲルの弾性挙動に関する研究. Japan Journal of Food Engineering 14:1, pages 49-57.
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Tomotada Ono. (2008) . Nippon Shokuhin Kagaku Kogaku Kaishi 55:2, pages 39-48.
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