Citations (14)
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Read on this site (3)
Xin Liu & Xin-Huai Zhao. (2017) Immune potentials of the Mucor-fermented Mao-tofu and especially its soluble extracts for the normal mice. Food and Agricultural Immunology 28:5, pages 859-875.
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Yang Zhang & Xin-Huai Zhao. (2014) In Vitro Angiotensin I-Converting Enzyme Inhibition of Casein Hydrolysate Responsible for Plastein Reaction in Ethanol-Water Medium, Solvent Fractionation, and Protease Digestion. International Journal of Food Properties 17:7, pages 1577-1590.
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Bo Zhao & Xin-Huai Zhao. (2013)
In vitro angiotensin-converting enzyme inhibition or digestive stability of casein hydrolysates treated by plastein reaction in propanol–water medium. CyTA - Journal of Food 11:3, pages 293-299.
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Articles from other publishers (11)
Nafiou Arouna, Morena Gabriele, Elena Tomassi & Laura Pucci. (2023) Traditional Fermentation Affects the Nutraceutical Properties of Parkia biglobosa Seeds. Plant Foods for Human Nutrition 78:2, pages 452-457.
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Inhwa Han & Sumi Na. (2021) Health‐promoting effect of tofus prepared with mung bean and soybean. Cereal Chemistry 98:6, pages 1175-1182.
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Liqing Yin, Yongzhu Zhang, Fidelis Azi, Mekonen Tekliye, Jianzhong Zhou, Xiaoli Liu, Mingsheng Dong & Xiudong Xia. (2021) Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells. Molecules 26:10, pages 2983.
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Ismail Dwi Putra, Yustinus Marsono & Retno Indrati. (2020)
Effect of simulated gastrointestinal digestion of bioactive peptide from pigeon pea (
Cajanus cajan
) tempe on angiotensin-I converting enzyme inhibitory activity
. Nutrition & Food Science 51:2, pages 244-254.
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Ying Li, Xin Zhang, Jia‐Jie Yang, Xiang‐Yang Ma, Xin‐Dong Jia, Peng Du & Ai‐li Li. (2020)
Influence of the addition of
Geotrichum candidum
on the microbial, chemical, textural, and sensory features of soft soy cheese
. Journal of Food Processing and Preservation 44:11.
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Yan‐guo Shi, Yang Yang, Wojciech Piekoszewski, Jian‐hua Zeng, Hua‐nan Guan, Bing Wang, Lin‐lin Liu, Xiu‐qing Zhu, Feng‐lian Chen & Na Zhang. (2019) Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu. International Journal of Food Science & Technology.
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E Puspitojati, R Indrati, M N Cahyanto & Y Marsono. (2019) Formation of ACE-inhibitory peptides during fermentation of jack bean tempe inoculated by usar Hibiscus tiliaceus leaves starter. IOP Conference Series: Earth and Environmental Science 292:1, pages 012022.
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Endah Puspitojat, Muhammad Nur Cahyanto, Yustinus Marsono & Retno Indrati. (2019) Production of Angiotensin-I-Converting Enzyme (ACE) Inhibitory Peptides during the Fermentation of Jack Bean (Canavalia ensiformis) Tempe. Pakistan Journal of Nutrition 18:5, pages 464-470.
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Xin Liu & Xin-Huai Zhao. (2017) Effect of fermentation times and extracting solvents on the in vitro immune potentials of the soluble extracts of mucor-fermented Mao-tofu. Food Science and Biotechnology 26:3, pages 707-714.
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Ceren Daskaya-Dikmen, Aysun Yucetepe, Funda Karbancioglu-Guler, Hayrettin Daskaya & Beraat Ozcelik. (2017) Angiotensin-I-Converting Enzyme (ACE)-Inhibitory Peptides from Plants. Nutrients 9:4, pages 316.
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Na Zhang, Qing-Qi Guo & Xin-Huai Zhao. (2013) A Brief Investigation on the Proteolysis and Textural Modification of a Semi-hard Cheese Ripened by Mucor spp.. Biotechnology(Faisalabad) 12:1, pages 54-60.
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