Tofu (English Wikipedia)

"From Benjamin Franklin to John Bartram, 11 January 1770". Founders Online. National Archives. Archived from the original on 20 September 2020. Retrieved 26 August 2020. I think we have Garavances with us; but I know not whether they are the same with these, which actually came from China, and are what the Tau-fu is made of.

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Liu (2012), p. 137. Liu, KeShun (2012). Soybeans: Chemistry, Technology and Utilization. Springer. ISBN 978-1-4615-1763-4. Archived from the original on 13 January 2023. Retrieved 18 February 2021.
Liu (2012), p. ^{[page needed]}. Liu, KeShun (2012). Soybeans: Chemistry, Technology and Utilization. Springer. ISBN 978-1-4615-1763-4. Archived from the original on 13 January 2023. Retrieved 18 February 2021.
Shurtleff & Aoyagi (2000). Shurtleff, William; Aoyagi, Akiko (2000). Tofu & soymilk production: a craft and technical manual (3rd ed.). Lafayette, California: Soyfoods Center. ISBN 978-1-928914-04-4. Archived from the original on 24 March 2017. Retrieved 12 May 2020.
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Shurtleff & Aoyagi (1998), p. 79. Shurtleff, William; Aoyagi, Akiko (1998), The book of tofu: protein source of the future-- now!, Ten Speed Press, ISBN 978-1-58008-013-2, archived from the original on 13 January 2023, retrieved 12 May 2020.

chow.com

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doi.org

Davis, J. F. (1 January 1853). "Chusan, with a Survey Map of the Island". The Journal of the Royal Geographical Society of London. 23: 242–264. doi:10.2307/1797967. JSTOR 1797967.
Hou, H.J.; Chang, K.C.; Shih, M.C. (1 July 1997). "Yield and Textural Properties of Soft Tofu as Affected by Coagulation Method". Journal of Food Science. 62 (4): 824–827. doi:10.1111/j.1365-2621.1997.tb15464.x.
Saowapark, Suteera; Apichartsrangkoon, Arunee; Bell, Alan E. (1 April 2008). "Viscoelastic properties of high pressure and heat-induced tofu gels". Food Chemistry. 107 (3): 984–989. doi:10.1016/j.foodchem.2007.08.091.
Kohyama, Kaoru; Sano, Yoh; Doi, Etsushiro (1995). "Rheological Characteristics and Gelation Mechanism of Tofu (Soybean Curd)". Journal of Agricultural and Food Chemistry. 43 (7): 1808–1812. Bibcode:1995JAFC...43.1808K. doi:10.1021/jf00055a011. ISSN 0021-8561.
Hsia, Sheng-Yang; Hsiao, Yu-Hsuan; Li, Wen-Tai; Hsieh, Jung-Feng (2016). "Aggregation of soy protein-isoflavone complexes and gel formation induced by glucono-δ-lactone in soymilk". Scientific Reports. 6 (1): 35718. Bibcode:2016NatSR...635718H. doi:10.1038/srep35718. ISSN 2045-2322. PMC 5071761. PMID 27760990.
Guo & Ono (2005). Guo, Shun-Tang; Ono, Tomotada (2005). "The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-lactone or Calcium Sulfate". Journal of Food Science. 70 (4): 258–262. doi:10.1111/j.1365-2621.2005.tb07170.x..
Salami. Elsevier. 2016. doi:10.1016/c2015-0-06154-8. ISBN 978-0-12-809598-0. Archived from the original on 12 December 2019. Retrieved 12 December 2019.
Zhong, Fang; Wang, Zhang; Xu, Shi-Ying; Shoemaker, Charles F. (2007). "The evaluation of proteases as coagulants for soy protein dispersions". Food Chemistry. 100 (4): 1371. doi:10.1016/j.foodchem.2005.12.014.
Zhong, Fang; Yang, Xin; Li, Yue; Shoemaker, Charles F. (2006). "Papain-induced Gelation of Soy Glycinin (11S)". Journal of Food Science. 71 (5): E232. doi:10.1111/j.1750-3841.2006.00037.x.
Maltais, Anne; Remondetto, Gabriel E.; Gonzalez, Rolando; Subirade, Muriel (2005). "Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt Effects". Journal of Food Science. 70: C67–C73. doi:10.1111/j.1365-2621.2005.tb09023.x.
Gandhi, A. P.; Bourne, M. C. (August 1988). "Effect of Pressure and Storage Time on Texture Profile Parameters of Soybean Curd (tofu)". Journal of Texture Studies. 19 (2): 137–142. doi:10.1111/j.1745-4603.1988.tb00930.x. ISSN 1745-4603.
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National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.

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Salami. Elsevier. 2016. doi:10.1016/c2015-0-06154-8. ISBN 978-0-12-809598-0. Archived from the original on 12 December 2019. Retrieved 12 December 2019.

epicurious.com

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Kohyama, Kaoru; Sano, Yoh; Doi, Etsushiro (1995). "Rheological Characteristics and Gelation Mechanism of Tofu (Soybean Curd)". Journal of Agricultural and Food Chemistry. 43 (7): 1808–1812. Bibcode:1995JAFC...43.1808K. doi:10.1021/jf00055a011. ISSN 0021-8561.
Hsia, Sheng-Yang; Hsiao, Yu-Hsuan; Li, Wen-Tai; Hsieh, Jung-Feng (2016). "Aggregation of soy protein-isoflavone complexes and gel formation induced by glucono-δ-lactone in soymilk". Scientific Reports. 6 (1): 35718. Bibcode:2016NatSR...635718H. doi:10.1038/srep35718. ISSN 2045-2322. PMC 5071761. PMID 27760990.

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How 'hippie food' went mainstream

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ncbi.nlm.nih.gov

Hsia, Sheng-Yang; Hsiao, Yu-Hsuan; Li, Wen-Tai; Hsieh, Jung-Feng (2016). "Aggregation of soy protein-isoflavone complexes and gel formation induced by glucono-δ-lactone in soymilk". Scientific Reports. 6 (1): 35718. Bibcode:2016NatSR...635718H. doi:10.1038/srep35718. ISSN 2045-2322. PMC 5071761. PMID 27760990.

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